Hoisin-Glazed Pork and Turkey Meatloaf from The Happy Cook by Daphne Oz
Meatloaf is a classic comfort food recipe and lately we’ve been loving Daphne Oz’s recipe, which has an Asian twist. Her recipe for Hoisin-Glazed Pork and Turkey Meatloaf from her new cookbook, The Happy Cook, is packed with flavor and fresh herbs making for a meal that the whole family will enjoy. It’s easy to make so it’s perfect for weeknight dinners, too.
Daphne–author of the New York Times bestselling cookbook Relish and co-host of The Chew–is back with a cookbook filled with smart advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes that will transform the most nervous or reluctant novice into a happy, confident home cook. Daphne makes cooking fun and relaxing and shows anyone—newbie or seasoned expert—how to celebrate every day with delicious meals that are as easy to create as they are to enjoy.
The Happy Cook is on sale today! Purchase a copy today from your favorite retailer to get your hands on the rest of the delicious recipes from the cookbook. Also Daphne is going on tour! Check out the dates here to see if she’s coming to a city near you.
HOISIN-GLAZED PORK AND TURKEY MEATLOAF
Meatloaf needs no introduction, but this one gets kicked up a notch with the Asian flair of fresh ginger, scallions, and a hoisin sauce glaze. It’s familiar but exotic at the same time, and so simple to make. Leftovers also make a sick and twisted 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.
MAKES 8 SERVINGS
- 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
Preheat the oven to 350°F. Line a broiler pan rack or wire rack with foil and set it on top of a rimmed baking sheet. 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).
In a large bowl, whisk together the panko, milk, eggs, parsley, basil, scallions, garlic, onion, ginger, sesame oil, salt, and pepper to taste. Add the ground pork and turkey and stir or use your hands to gently combine, being careful not to overwork the meat.
Shape the meat mixture into a 12-inch long loaf and place it on the foil- lined rack. Flatten the top slightly and square off the ends. In a small bowl, whisk together the hoisin sauce and ketchup. Pour about half the sauce over the meatloaf and use a brush or spoon to generously coat the sides and top.
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. Let the meatloaf cool for 10 to 15 minutes, then transfer to a platter, slice, and serve.
TIP: 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.
VARIATION: For an extra decadent loaf, melt 1 tablespoon unsalted butter in a large skillet over medium- high heat. Add the panko and toast until golden brown, stirring oft en, 2 to 3 minutes. Continue with the rest of the recipe.