Hoisin-Ginger Meatloaf

By cserumga

Per serving: 194 calories; 8 g fat ( 2 g sat , 1 g mono ); 71 mg cholesterol; 12 g carbohydrates; 2 g added sugars; 20 g protein; 2 g fiber; 267 mg sodium; 370 mg potassium.

Ingredients

• 1 large red bell pepper, cut into 2-inch pieces
• 8 ounces shiitake mushroom caps, halved
• 1 8-ounce can water chestnuts, drained
• 4 scallions, sliced, whites and greens divided
• 1 1-inch piece fresh ginger, peeled
• 1 tablespoon extra-virgin olive oil or canola oil
• 5 tablespoons hoisin sauce (see Tips), divided
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 3/4 cup cooked brown rice (see Tips)
• 1 1/2 pounds ground turkey
• 8 ounces ground pork

Details

Servings 10
Preparation time 30mins
Cooking time 90mins
Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).

Pulse bell pepper, mushrooms, water chestnuts, scallion whites and ginger in a food processor until finely chopped. (Or finely chop them with a knife.)

Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.

Add 2 chopped scallion greens, 2 tablespoons hoisin sauce and salt to the vegetables; stir to combine. Stir in egg and rice. Add ground turkey and pork and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 3 tablespoons hoisin on top.

Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Sprinkle with the remaining scallion greens. Let rest for 10 minutes before slicing.