Family dinner has never tasted this good.
- 1 1/4 c. whole wheat panko
- 1/2 c. whole milk
- 3 large eggs
- 1/2 c. minced fresh parsley or cilantro
- 1/4 c. minced fresh basil
- 4 scallions, minced
- 6 garlic cloves, finely minced
- 1/2 medium white onion, grated
- 1 tbsp. finely grated fresh ginger
- 2 tsp. toasted sesame oil
- 2 tsp. kosher salt
- 1 lb. ground pork
- 1 lb. ground turkey
- Cooking spray
- 1/3 c. hoisin sauce
- 2 tbsp. ketchup
- Heat oven to 350°F. Whisk together in a large bowl: panko, milk, eggs, parsley, basil, scallions, garlic, onion, ginger, sesame oil, salt, and pepper to taste. Add ground pork and turkey; stir gently to combine. Do not overwork meat.
- Shape meat mixture into a 12-inch-long loaf; line and spray rack (see instructions, opposite below) and place loaf on top. Flatten top and square off ends. (If making a double batch, freeze the extra one in a disposable loaf pan—it makes removal easy after thawing. When ready to eat, thaw overnight in fridge, transfer onto a lined baking sheet, then glaze and bake as instructed below.)
- Whisk together hoisin sauce and ketchup in a small bowl. Pour half the sauce over meatloaf; coat sides and top.
- Bake for 60 to 70 min, until internal temperature reads 160°F, brushing with glaze every 20 min or so. Let loaf cool for 15 min; transfer to a platter, slice, and serve.
331 cal, 17 g fat (5 g saturated), 27 g protein, 18 g carb, 5 g sugar, 2 g fiber, 802 mg sodium, 147 mg cholesterol per serving
From the forthcoming book The Happy Cook: 125 Recipes for Eating Every Day Like It's the Weekend by Daphne Oz. Copyright © 2016 by Daphne Oz. To be published on September 20 1016 by William Morrow Cookbooks, an imprint of HarperCollins Publishers.