Hoisin Garlic Meatloaf with Oyster Mushrooms and Bell Peppers

The Sunday meatloaf may be a meal of the past, but this trendy rolled version will revive the tradition. If you don’t feel like rolling the meatloaf, just spoon the vegetable filling over the glaze, cover with foil and bake.

RECIPE INSTRUCTIONS
1. Preheat the oven to 375°F. Spray an 8 1/2-by 4 1/2-inch loaf pan with cooking oil.

2. For the filling, lightly spray a non-stick skillet with cooking oil, add the vegetable oil and place over medium heat. Sauté the onion for 3 minutes. Add the mushrooms and bell pepper and sauté for 5 minutes. Add the soy sauce, hoisin sauce, water, garlic, ginger, sesame oil and rice vinegar and cook for 1 minute. Set aside.

3. For the meat mixture, combine the ground beef, breadcrumbs, green onion, cilantro, hoisin sauce, ginger, garlic and egg. Mix well. Turn the mixture out onto waxed paper and pat into an approximate 10-inch square.

4. Spread the vegetable filling over the meatloaf and roll it up jelly-roll style with the help of the waxed paper. Place in the prepared loaf pan, seam side down.

5. For the glaze, whisk the water, hoisin sauce and sesame oil in a small bowl. Pour over the meatloaf and bake in the center of the oven for 35 minutes, or until a meat thermometer inserted in the center of the loaf registers 160°F. Let cool for at least 10 minutes before inverting the pan and slicing.

INGREDIENTS
2 tsp vegetable oil
1/2 cup chopped onion
1 cup chopped oyster mushrooms
1/2 cup chopped red bell pepper
1 Tbsp low-sodium soy sauce
1 Tbsp hoisin sauce
1 Tbsp water
2 tsp finely chopped garlic
2 tsp minced fresh ginger
2 tsp sesame oil
2 tsp rice vinegar
1 lb extra-lean ground beef
1/4 cup dry seasoned breadcrumbs
1/4 cup chopped green onion
3 Tbsp chopped cilantro or parsley
2 Tbsp hoisin sauce
1 tsp minced fresh ginger
1 tsp minced fresh garlic
1 large egg
2 Tbsp hoisin sauce
2 Tbsp water

NOTES
Nutritional Analysis per Serving (1 Slice)

Calories 248
Protein 19 g
Fat 12 g
Saturated Fat 3.6 g
Carbohydrates 13 g
Cholesterol 63 mg
Sodium 299 mg
Fiber 2.3 g

Prep Time: 15 minutes
Cook Time: 45 minutes

Make Ahead: Prepare meatloaf to baking stage up to a day in advance, wrap well and refrigerate; bake just before serving.

Serves 8

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