Hoisin-Glazed Turkey Meatloaf with Bell Pepper, Mushrooms & Aromatic Rice
Fast & Easy

Hoisin-Glazed Turkey Meatloaf

with Bell Pepper, Mushrooms & Aromatic Rice

35 MIN
2 Servings
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From the Test Kitchen

We’re putting a few umami twists on this homestyle dish by mixing together sweet hoisin sauce and spicy sambal oelek (a type of Indonesian chile paste) to make the glaze for our turkey meatloaf—plus adding a bit of fragrant sesame oil to our roasted vegetables.
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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Hoisin-Glazed Turkey Meatloaf with Bell Pepper, Mushrooms & Aromatic Rice
Title
  • 10 oz Ground Turkey
  • 1 Pasture-Raised Egg
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • ½ cup Long Grain White Rice
  • ¼ cup Panko Breadcrumbs
  • 4 oz Mushrooms
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sambal Oelek
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Soy Glaze
  • 1 Bell Pepper
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the mushrooms. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 2-inch pieces. In a bowl, combine the halved mushrooms, pepper pieces, sesame oil, and a drizzle of olive oil. Season with salt and pepper. Toss to coat. In a separate bowl, combine the soy glaze, hoisin sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.

Roast the meatloaf & vegetables
2 Roast the meatloaf & vegetables

In a bowl, combine the turkey, breadcrumbs, egg, and half the sautéed aromatics. Season with salt and pepper; gently mix to combine. Transfer to one side of a sheet pan. Shape the mixture into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the glaze to a separate bowl and set aside for serving Evenly top the meatloaf with the remaining glaze. Arrange the seasoned vegetables in an even layer on the other side of the sheet pan. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board; let rest at least 2 minutes.

*The USDA recommends a minimum safe cooking temperature of 165°F for turkey.

Cook the rice
3 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the remaining sautéed aromatics. Cover to keep warm.

Finish & serve your dish
4 Finish & serve your dish

Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the cooked rice and roasted vegetables. Top the meatloaf with the reserved glaze. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the mushrooms. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 2-inch pieces. In a bowl, combine the halved mushrooms, pepper pieces, sesame oil, and a drizzle of olive oil. Season with salt and pepper. Toss to coat. In a separate bowl, combine the soy glaze, hoisin sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.

2 Roast the meatloaf & vegetables

In a bowl, combine the turkey, breadcrumbs, egg, and half the sautéed aromatics. Season with salt and pepper; gently mix to combine. Transfer to one side of a sheet pan. Shape the mixture into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the glaze to a separate bowl and set aside for serving Evenly top the meatloaf with the remaining glaze. Arrange the seasoned vegetables in an even layer on the other side of the sheet pan. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board; let rest at least 2 minutes.

*The USDA recommends a minimum safe cooking temperature of 165°F for turkey.

Roast the meatloaf & vegetables
Cook the rice
3 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the remaining sautéed aromatics. Cover to keep warm.

4 Finish & serve your dish

Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the cooked rice and roasted vegetables. Top the meatloaf with the reserved glaze. Garnish with the sesame seeds. Enjoy!

Finish & serve your dish
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