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Scallions, hoisin sauce and ginger give this pork-and-turkey meatloaf great flavor and plenty of vegetables boost the fiber and nutrients. We love the texture of brown rice as a filler in this healthy Asian-flavored meatloaf recipe, but feel free to swap fresh whole-wheat breadcrumbs for the rice.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2013

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Recipe Summary test

total:
1 hr 30 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).

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  • Pulse bell pepper, mushrooms, water chestnuts, scallion whites and ginger in a food processor until finely chopped. (Or finely chop them with a knife.)

  • Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.

  • Add 2 chopped scallion greens, 2 tablespoons hoisin sauce and salt to the vegetables; stir to combine. Stir in egg and rice. Add ground turkey and pork and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 3 tablespoons hoisin on top.

  • Bake the meatloaf until an instant-read thermometer inserted in the center registers 165 degrees F, about 45 minutes. Sprinkle with the remaining scallion greens. Let rest for 10 minutes before slicing.

Tips

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature while oven preheats; bake until an instant-read thermometer registers 165°F, about 1 hour.

Tips: Look for hoisin sauce, a thick, dark brown, spicy-sweet sauce made from soybeans and a complex mix of spices, in the Asian section of most supermarkets. Try it in stir-fries and dipping sauces.

For perfectly cooked brown rice, use a pan with a tight-fitting lid, cook on your coolest (or simmer) burner and simmer the rice at the “lowest bubble.” One cup dry rice, cooked with 2 1/2 cups water, yields about 3 cups cooked rice. If you want to make a smaller batch (starting with less than 1 cup dry), we've found that smaller volumes of whole-grain rice are sometimes done in as little as 30 minutes and burn when cooked for the full recommended time of 50 minutes. Start checking a smaller batch after 30 minutes to make sure it doesn't burn.

Loaf Pan Variation: If you want a more uniform-shaped “loaf” you can bake your meatloaf in a 9-by-5-inch loaf pan instead of on a baking sheet. Coat the pan with cooking spray, pat the meatloaf mixture into the pan and cover with the topping. Bake for about 1 hour. Let stand for 10 minutes in the pan before slicing.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

194 calories; protein 19.8g; carbohydrates 11.9g; dietary fiber 1.9g; sugars 3.9g; fat 7.9g; saturated fat 2.1g; cholesterol 71mg; vitamin a iu 600.8IU; vitamin c 22.3mg; folate 20mcg; calcium 16.2mg; iron 1.9mg; magnesium 20.6mg; potassium 369.9mg; sodium 266.7mg; added sugar 2g.
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