Meatloaf needs no introduction, but this one gets kicked up a notch with the Chinese-inspired flair of fresh ginger, scallions, and a hoisin sauce glaze. It's delicious and so simple to make.
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.
Leftovers also make a fantastic 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.
Editor’s note: This recipe's headnote has been updated as a part of our archive repair project.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
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).
Step 2
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.
Step 3
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.
Step 4
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.
Variation
Step 5
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 often, 2 to 3 minutes. Continue with the rest of the recipe.
