Hoisin Turkey Meatloaf (freezer friendly!)
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.
Servings: 4 -6
- 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
Prepare- Heat oven to 350°F. 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.
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.
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.
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.
Brush with 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.
1- avoid lean ground turkey or ground turkey breast; may be swapped with an equal amount of lean ground beef
2- look for it in the international foods aisle of the grocery store; I've tested with Lee Kum Kee and Golden Dragon brands
Cool meatloaf completely. You can store the meatloaf whole or sliced.
Freezing before cooking
This is the best way to freeze it as it loses less moisture. Cover the loaf pan with plastic, then tightly with foil. Freeze for up to 3 months
- 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.
Heat individual slices in the microwave until steaming hot.
Reheat the whole meatloaf (covered) in the oven at 350°F for 20-30 minutes, until warmed through.
- 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.
Serving: 1/6 of batch | Calories: 151kcal | Carbohydrates: 10g | Protein: 20g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 69mg | Sodium: 244mg | Potassium: 269mg | Fiber: 0g | Sugar: 2g | Vitamin A: 60IU | Calcium: 25mg | Iron: 1.4mg