Name: Hoisin-Glazed Pork and Turkey Meat Loaf
Yield: Serves 8
Ingredients: Cooking spray; 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 tablespoon finely grated fresh ginger; 2 teaspoons toasted sesame oil; 2 teaspoons kosher salt; Freshly cracked black pepper; 1 pound ground pork; 1 pound ground turkey; 1/3 cup hoisin sauce; 2 tablespoons ketchup

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Photo by Amy Neunsinger

Meatloaf needs no introduction, but this one gets kicked up a notch with the Chinese-inspired flair of fresh ginger, scallions, and a hoisin sauce glaze. It's delicious and so simple to make.

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.

Leftovers also make a fantastic sandwich the next day—I like mine open-faced: 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. Oh, baby.

Cooks' Note

Editor’s note: This recipe's headnote has been updated as a part of our archive repair project.

Recipe notes

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