Sunday, June 17, 2012

Asian-Style Meat Loaves

Asian-Style Meat Loaves

Asian-Style Meat Loaves

If the last time you had meatloaf was in your high school cafeteria, it's time to try it again. Fresh ginger, water chestnuts, and a spicy-sweet hoisin sauce topping update the dish with dynamic flavor.
Serve with stir-fried broccoli rabe and steamed rice.
Yield: 6 servings (serving size: 1 loaf)


  • (3 1/2-ounce) package plain rice crackers (such as ka-me)
  • 1 pound ground turkey breast
  • 1/2 pound lean ground pork
  • 1 cup chopped green onions
  • 1/2 cup hoisin sauce, divided
  • 1/2 cup chopped red bell pepper 
  • 1/2 cup drained chopped canned water chestnuts
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon salt
  • garlic cloves, minced 
  • large egg whites 
  • Cooking spray


  1. Preheat oven to 350°.
  2. Place crackers in a food processor; process until finely chopped.
  3. Combine cracker crumbs, turkey, pork, green onions, 1/4 cup hoisin, and remaining ingredients except cooking spray in a large bowl.
  4. Shape mixture into 6 (5 x 2 1/2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons hoisin over top of each meat loaf. Bake at 350° for 45 minutes or until a thermometer registers 165°. Let stand 5 minutes.


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