Hoisin-Glazed Pork And Turkey Meat Loaf
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
40
Spice
47
Sweetness
50
Sourness
34
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Whole Milk3 large
Egg1 medium
White Onion (grated on a box grater)1 tbsp
Ginger (finely grated fresh)2 tsps
Toasted Sesame Oil2 tsps
Kosher Salt450 g
Ground Pork450 g
Ground Turkey1 cup
Hoisin Sauce2 tbsps
KetchupDirections:
1
Preheat the oven to 350°F
2
Line a broiler pan rack or wire rack with foil and set it on top of a rimmed baking sheet
3
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)
4
In a large bowl, whisk together the panko, milk, eggs, parsley, basil, scallions, garlic, onion, ginger, sesame oil, salt, and pepper to taste
5
Add the ground pork and turkey and stir or use your hands to gently combine, being careful not to overwork the meat
6
Shape the meat mixture into a 12-inch long loaf and place it on the foil-lined rack
7
Flatten the top slightly and square off the ends
8
In a small bowl, whisk together the hoisin sauce and ketchup
9
Pour about half the sauce over the meatloaf and use a brush or spoon to generously coat the sides and top
10
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
11
Let the meatloaf cool for 10 to 15 minutes, then transfer to a platter, slice, and serve
12
Preheat the oven to 350°F
13
Line a broiler pan rack or wire rack with foil and set it on top of a rimmed baking sheet
14
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)
15
In a large bowl, whisk together the panko, milk, eggs, parsley, basil, scallions, garlic, onion, ginger, sesame oil, salt, and pepper to taste
16
Add the ground pork and turkey and stir or use your hands to gently combine, being careful not to overwork the meat
17
Shape the meat mixture into a 12-inch long loaf and place it on the foil-lined rack
18
Flatten the top slightly and square off the ends
19
In a small bowl, whisk together the hoisin sauce and ketchup
20
Pour about half the sauce over the meatloaf and use a brush or spoon to generously coat the sides and top
21
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
22
Let the meatloaf cool for 10 to 15 minutes, then transfer to a platter, slice, and serve
23
Variation For an extra decadent loaf, melt 1 tablespoon unsalted butter in a large skillet over medium-high heat
24
Add the panko and toast until golden brown, stirring often, 2 to 3 minutes
25
Continue with the rest of the recipe
26
For an extra decadent loaf, melt 1 tablespoon unsalted butter in a large skillet over medium-high heat
27
Add the panko and toast until golden brown, stirring often, 2 to 3 minutes
28
Continue with the rest of the recipe