Meatloaf is a classic comfort food that is super easy to make. Spice up your traditional recipe with Asian influences like the ginger and hoisin sauce in this delicious Oz rendition.
From THE HAPPY COOK by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
- 1 1/4 cups whole wheat panko breadcrumbs
- 1/2 cup whole milk
- 3 large eggs
- 1/2 cup minced fresh parsley leaves or cilantro
- 1/4 cup minced fresh basil leaves
- 4 scallions, minced
- 6 garlic cloves, finely minced
- 1/2 medium white onion, grated on a box grater
- 1 tbsp finely grated fresh ginger
- 2 tsp toasted sesame oil
- 2 tsp kosher salt
- freshly cracked black pepper
- 1 lb ground pork
- 1 lb ground turkey
- 1/3 cup hoisin sauce
- 2 tbsp ketchup
1. 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).
2. 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.
3. 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.
4. Bake for one1 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: You can make a double batch of meatloaf mixture and place one half of the mixture in a disposable loaf pan to freeze. To bake, thaw overnight in the refrigerator, remove from the loaf pan onto a lined baking sheet, and glaze and bake as instructed.
**Variation: For an extra decadent loaf, melt one tablespoon unsalted butter in a large skillet over medium-high heat. Add the panko and toast until golden brown, stirring often, two to three minutes. Continue with the rest of the recipe.
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This recipe was recently featured in Botched By Nature: Terry Dubrow and Paul Nassif.
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