Hoisin-Glazed Turkey Meatloaf

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.

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.

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.

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!