Meat loaf often gets a bad rap for being heavy and unhealthy. Not this 300-calorie version with Asian flair from hoisin sauce, scallions and carrots. A fresh orange-laced salad seals the deal.
slice whole-wheat bread or 1/2 cup whole-wheat bread crumbs
large egg white
Kosher salt and pepper
lean ground turkey (preferably white meat)
- Heat oven to 375°F. Line a rimmed baking sheet with foil. Using a vegetable peeler, remove 2 strips of zest from the orange and very thinly slice on a diagonal; transfer the zest to a large bowl and set the orange aside.
- Pulse in a food processor to form fine crumbs. Add the egg white, ginger, garlic, 1 Tbsp water and 1/2 tsp each salt and pepper to the bowl with the zest and whisk to combine; stir in the bread crumbs. Add the carrot, chopped cilantro and half the scallions, and mix to combine.
- Add the turkey and mix just until incorporated. Transfer the mixture to the prepared baking sheet, shape into a 9 x 3 1/2-in. loaf and bake for 25 minutes. In a small bowl, combine the hoisin and ketchup. Brush the mixture over the entire loaf and continue cooking until the internal temperature registers 160°F, 10 to 15 minutes more. Let rest for 5 minutes before slicing.
- While the meat loaf is resting, cut away the peel and white pith of the orange and thinly slice into rounds. In a large bowl, gently toss the orange slices, greens, oil, cilantro leaves, remaining scallions and 1/4 tsp each salt and pepper. Serve with the meat loaf.
Kate Merker is the Chief Food Director and oversees the team that produces all the food content appearing in several of Hearst’s top titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day, and Country Living.
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