HOISIN-GLAZED PORK AND TURKEY MEATLOAF

DiAnne · ‎09-22-2010

I made this last night. I got the recipe out of Daphne Oz's new cookbook. It is a different take on meatloaf and I thought it was good.

1-1/4 whole wheat panko breadcrumbs
1/2 cup whole milk
3 large eggs
1/2 cup minced fresh parsley 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 T finely grated fresh ginger
2 t toasted sesame oil
2 t kosher salt
Freshly ground black pepper
1 pound ground pork
1 pound ground turkey
1/3 cup hoisin sauce
2 T ketchup

Preheat oven to 350.

Line broiler pan rack or wire rack with foil and set it on a rimmed baking sheet. Lightly coat the foil with cooking spray. Use a knife to make a few slips in the foil to allow the fat to drip from meatloaf.

In a large bowl whisk together the panko, milk, eggs, parsley/cilantro, basil, scallions, garlic, onion, ginger, sesame oil, salt and pepper. Add the ground pork and turkey and use your hand to gently combine being careful not to overwork the meat.

Shape the mixture into a 12 inch long loaf and place on foil lined rack. Flatten the top slightly and square off the ends. In a small bowl whisk together the hoisin sauce and ketchup over the meatloaf and used a brush or spoon to generously coat the sides and top.

Bake for 1 hour 10 minutes or until internal temperature reaches 160. Brush with glaze every 20 minutes. Let meatloaf cool to 10 to 15 minutes. Slice and serve.

I will make this again but I think I will put in into a loaf pan to cook because not a lot of drippings came off this. I also made a sauce of hoisin, ketchup and sesame oil to drizzle over the slices.