Get creative with your meatloaf to spice up a classic from your childhood. Reinvent the dish with a rich hoisin-glaze and by combining turkey and pork.
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- 1 1/4 cups whole wheat panko breadcrumbs
- 1/2 cup whole milk
- 3 large eggs
- 1/2 cup fresh parsley leaves or cilantro, minced
- 1/4 cup fresh basil leaves, minced
- 4 scallions, minced
- 6 garlic cloves, finely minced
- 1/2 medium white onion, grated
- 1 tbsp fresh ginger, finely grated
- 2 tsp toasted sesame oil
- 2 tsp Kosher salt
- fresh 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 1 hour to 1 hour 10 minutes, until the internal temperature reads 160°F on an instant-read thermometer. Brush with glaze every 20 minutes or so while cooking. Let the meatloaf cool for 10 to 15 minutes, then transfer to a platter, slice, and serve.
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This recipe was recently featured in The COVID-19 Outbreak: Facts, Fears & Exposure – The U.S. Surgeon General on the Critical Measures to Stop the Virus.