Hoisin Turkey Meatloaf

Tender, moist, and with an Asian flavor twist, this hoisin turkey meatloaf is a tasty remix of a classic. Swapping ketchup for hoisin sauce gives this meatloaf delicious flavor, and it's easy to prepare ahead and freeze.

When it comes to meatloaf, it's fun to get creative with the flavors! Instead of ketchup, we like to top ours with hoisin sauce, pesto or even barbecue sauce. It's a delicious flavor upgrade, but still super easy to prep!

This hoisin turkey meatloaf is filled with the sweet, savory and umami flavors of hoisin sauce, and is loved by the whole family. Serve it up with perfect, fluffy rice, and sautéed green beans for an easy dinner.

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Recipe video

Watch the video below to see how I make hoisin turkey meatloaf! You can find more of my recipe videos on my YouTube channel.

Ingredient notes

• ground turkey- for the best flavor and to prevent it from drying out, seek out dark or a mix of light and dark turkey meat. You can swap it for lean ground beef.
• hoisin sauce- thick, savory and a bit sweet, hoisin sauce should be found with the Asian sauces in your grocery store. I've tested this recipe with Lee Kum Kee and Golden Dragon brands.
• dried spices- to avoid the need to sauté anything, we swap fresh garlic, ginger and onion for powdered. If you'd prefer, you can swap for fresh ingredients, but be sure to sauté first to soften.
• breadcrumbs- necessary to bind the meatloaf together; use regular, unseasoned breadcrumbs

Step by step directions

1. Mix meatloaf ingredients- In a large bowl, mix together the ground turkey with breadcrumbs, an egg, ground ginger and hoisin sauce. You can use your hands to mix it in evenly, or a spatula. Do not over-mix the meatloaf, or it can end up dense.

2. Prepare loaf pan- Line a loaf pan with a strip of parchment. To help it stick, consider spritzing the bottom of the pan with spray oil. Secure with binder clips or tape.

3. Add Meatloaf to pan- Scrape the meatloaf mixture into the pan, and press it gently down with a spatula until it's smooth across the top (do not press hard as it will end up dense). Remove the tape or binder clips, trim the parchment so it's 1 inch or less of overhang.

3. Bake- Place the loaf pan into the oven, and bake for 45-55 minutes, or until baked through. You can use a thermometer to check the internal temperature of the meatloaf has reached 165°F.

4. Brush with more hoisin- For extra flavor and pretty presentation, use a silicone brush to spread a thin layer of hoisin sauce across the top of the meatloaf. Top with green onions to serve.

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Recipe tips

Pick the right ground turkey

For the most flavorful and moist meatloaf, it's important to pick a mixture of dark and light meat is crucial.

Typically, ground turkey can be found at the store simply labelled ‘ground turkey’. This is a mix of light and dark meat, and works perfectly well for this turkey meatloaf. Make sure you do not purchase ‘lean ground turkey’ or 'ground turkey breast', as your meatloaf could end up dry and tough.

Do not overmix

For a lighter, juicier meatloaf, do not over-mix the meatloaf. If handled too much, the ground meat becomes compressed into a paste, resulting in tough, dense meatloaf. Some experts suggest mixing with your hands is a key to avoid over-mixing ground meat, as it allows you to 'feel' when everything has been perfectly mixed together.

How to tell when it's cooked through

This recipe bakes for 45-55 minutes at 350°F, but since all ovens cook slightly differently, you will want to check that it is, in fact, cooked through.

The easiest way to do this is to use an instant read thermometer inserted into the thickest part of the meatloaf; when it reads 165°F, the meatloaf is ready to come out of the oven.

Muffin tin option

If you need to get this on the table quickly, consider baking the meatloaf in muffin tins. This recipe should produce approximately 12 mini meatloaves. Reduce the bake time from 55 minutes to 25 minutes, and don't forget to check a few of the cupcakes using your instant read thermometer.

Variations

You can put your own spin on this meatloaf and make it your own!

• meat- swap the ground turkey for lean ground beef or ground pork
• hoisin- swap for an equal volume of barbecue sauce or ketchup
• breadcrumbs- almond flour works *ok* as a breadcrumb alternative, but can sometimes float to the top of the meatloaf.

Freezing meatloaf

I love making a double batch of this recipe, and freezing one of the meatloaves for later.

To freeze

1. Mix together the meatloaf and add it to the pan.
2. Cover the pan with a layer of plastic, then foil.
3. Freeze for up to 3 months.

To bake 

1. Thaw overnight in the fridge.
2. Remove plastic and foil coverings, then bake as directed in the recipe card.

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Storage + reheating

After baking the meatloaf through, cool completely.

• fridge- Either cover the loaf pan and store in the fridge, or transfer to your favorite meal prep container. Store in the fridge for up to 4 days.
• freezer- Wrap individual portions or the whole meatloaf in plastic wrap, then place in a freezer bag or meal prep container. Store in the freezer for up to 2 months.
• thaw- overnight in the fridge.
• reheat- the whole meatloaf, covered with foil, in a 350°F oven for 25-30 minutes, or until warmed through. Reheat individual portions in the microwave until steaming hot.

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More ground turkey recipes

• Baked Turkey Meatballs 7 Ways
• Perfect, Juicy Turkey Burgers
• 31 Ground Turkey Meal Prep Recipes