Hoisin-Glazed Pork and Turkey Meatloaf
- Yield: 8 servings
- 1 1/4cups whole wheat panko breadcrumbs
- 1/2cup whole milk
- 3large eggs
- 1/2cup minced fresh parsley leaves or cilantro
- 1/4cup minced fresh basil leaves
- 4 scallions, minced
- 6 garlic cloves, finely minced
- 1/2medium white onion, grated on a box grater
- 1tablespoon finely grated fresh ginger
- 2teaspoons toasted sesame oil
- 1pound ground pork
- 1pound ground turkey
- 1/3cup hoisin sauce
- 2tablespoons ketchup
- 2teaspoons kosher salt
- Freshly cracked black pepper
- Preheat the oven to 350°F. Line a broiler pan rack or wire rack with foil and set it on top of a rimmed baking sheet. Lightly coat the foil with cooking spray, then use a sharp knife to make a few slits in the foil. This will allow the fat from the meatloaf to drip down onto the baking sheet.
- In a large bowl, whisk together the panko, milk, eggs, parsley, basil, scallions, garlic, onion, ginger, sesame oil, salt, and pepper to taste. Add the ground pork and turkey and stir or use your hands to gently combine, being careful not to overwork the meat.
- Shape the meat mixture into a 12-inch long loaf and place it on the foil-lined rack. Flatten the top slightly and square off the ends. In a small bowl, whisk together the hoisin sauce and ketchup. Pour about half the sauce over the meatloaf and use a brush or spoon to generously coat the sides and top.
- Bake for 1 hour to 1 hour 10 minutes, until the internal temperature reads 160°F on an instant-read thermometer, brushing with glaze every 20 minutes or so. Let the meatloaf cool for 10 to 15 minutes, then transfer to a platter, slice, and serve.
Tip: Leftovers also make a sick and twisted sandwich the next day. Layer a piece of whole-grain bread with a slick of mayo and spicy Chinese mustard if you have it (if not, Dijon works fine) and a thick slice of meatloaf. Pop it in the oven at 350°F to heat through. Top with a mix of fresh mint, basil, and parsley or cilantro, thinly sliced jalapeño, shredded carrots, and a healthy squeeze of lime.
From The Happy Cook by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.