Hoisin-Ginger Meatloaf

Hoisin-Ginger Meatloaf

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.

From EatingWell: January/February 2013
Yield: 10 servings
Active Time: 30 minutes
Total Time: 1 1/2 hours


  1. 1 large red bell pepper, cut into 2-inch pieces
  2. 8 ounces shiitake mushroom caps, halved
  3. 1 8-ounce can water chestnuts, drained
  4. 4 scallions, sliced, whites and greens divided
  5. 1 1-inch piece fresh ginger, peeled
  6. 1 tablespoon extra-virgin olive oil or canola oil
  7. 5 tablespoons hoisin sauce (see Tips), divided
  8. 1/4 teaspoon salt
  9. 1 large egg, lightly beaten
  10. 3/4 cup cooked brown rice (see Tips)
  11. 1 1/2 pounds ground turkey
  12. 8 ounces ground pork


  1. Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).
  2. Pulse bell pepper, mushrooms, water chestnuts, scallion whites and ginger in a food processor until finely chopped. (Or finely chop them with a knife.)
  3. 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.
  4. 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.
  5. Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Sprinkle with the remaining scallion greens. Let rest for 10 minutes before slicing.

Tips & Notes


Nutrition Per Serving: 194 calories; 8 g fat (2 g sat, 1 g mono); 71 mg cholesterol; 12 g carbohydrates; 20 g protein; 2 g fiber; 267 mg sodium; 370 mg potassium.

Nutrition Bonus: Vitamin C (37% daily value)

1 Carbohydrate Serving

Exchanges: 1 vegetable; 2 1/2 lean meat; 1/2 fat