Tender, moist, and full of umami, this hoisin turkey meatloaf is a tasty twist on a classic. Swapping ketchup for hoisin sauce gives this meatloaf delicious Asian 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. Let's discuss!
You'll ♡ hoisin turkey meatloaf because
- you don't need to chop or sautee anything, so you can mix it all together and get it into the oven quickly
- it has a ton of flavor that both kids and adults enjoy
- it is freezer-friendly! You can freeze it raw or after baking
Don't forget to pin this post to save it for later!
- 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.
- coconut sugar- this balances out the sweet and savory in this meatloaf, but consider it optional
- breadcrumbs- necessary to bind the meatloaf together; use regular, unseasoned breadcrumbs
How to make it
Scroll to the recipe card for ingredient quantities.
- 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.
- 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. Scrape the meatloaf mixture into the pan, and press it gently down with a spatula until it's smooth across the top. Remove the tape or binder clips, trim the parchment so it's 1 inch or less of overhang.
- Bake- Place the loaf pan into the oven, and bake for 55 minutes, or until baked through. You can use a thermometer to check the internal temperature of the meatloaf has reached 165°F.
- 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.
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’, 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 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.
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.
I love making a double batch of this recipe, and freezing one of the meatloaves for later.
- Mix together the meatloaf and add it to the pan.
- Cover the pan with a layer of plastic, then foil.
- Freeze for up to 3 months.
- Thaw overnight in the fridge. *
- Remove plastic and foil coverings, then bake as directed in the recipe card.
*it is possible to bake from frozen, however I do not have the cook time to do this.
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.
More ground turkey recipes
- Low Carb Meatloaf & Cauliflower Mash
- Baked Turkey Meatballs 7 Ways
- Perfect, Juicy Turkey Burgers
- 31 Ground Turkey Meal Prep Recipes
- Instant Pot Ground Turkey Stuffed Peppers
Hoisin Turkey Meatloaf (freezer friendly!)
- 1 lb ground turkey see note 1
- 1 egg
- 1 teaspoon worcestershire sauce
- ½ cup breadcrumbs
- 2 teaspoons ground ginger
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoons hoisin sauce plus more for tops; see note 2
- 1 tablespoon coconut sugar or brown sugar; see note 3
- Heat oven to 350°F. Line a 9 x 5 loaf pan with a strip of parchment paper.
- In a large bowl, mix together the turkey, egg, worcestershire sauce, breadcrumbs, ground ginger, onion powder, garlic powder, hoisin sauce and coconut sugar.
- Press gently into the loaf pan, smoothing the top of the meatloaf.
- Bake in pre-heated oven for 55 minutes, or until center of the meatloaf is cooked through. Brush with additional hoisin sauce and allow to cool for 10 minutes.
- Loosen around the edges of the meatloaf with a knife. Lift it out of the pan using the parchment paper 'handles'.
- fridge- store in a meal prep container 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. Freeze for up to 3 months.
- thaw before baking as directed (uncovered)
- OR bake from frozen at 350°F (remove plastic wrap but leave foil on). I do not know how long you'll need to bake, likely close to 1.5 hours.