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Hoisin-glazed pork and turkey meatloaf

A healthy twist on the classic dish.



  • Cooking spray
  • 1 1/4 Cup panko breadcrumbs
  • 1/2 cup whole milk
  • 3 large eggs
  • 1/2 cup fresh parsley, minced
  • 1/3 cup fresh basil leaves
  • 4 scallions, minced
  • 6 garlic cloves, minced
  • 1/2 medium white onion, grated
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons sesame oil
  • 2 teaspoons Kosher salt
  • Cracked black pepper
  • 455 grams ground pork
  • 455 grams ground turkey
  • 1/3 cup Hoisin sauce
  • 2 tablespoons ketchup


  1. Preheat the oven to 350 F. Line a broiler pan rack or wire rack with foil and set it on top of a rimmed baking sheet. Lightly coat the foil with cooking spray, then use a sharp knife to make a few slits in the foil.
  2. In a large bowl, whisk together the panko, milk, eggs, parsley, basil, scallions, garlic, onion, ginger, sesame oil, salt and pepper to taste. Add the ground pork and turkey and stir or use your hands to gently combine, being careful not to overwork the meat.
  3. Shape the meat mixture into a 30 centimeter long loaf and place it on the foil-lined rack. Flatten the top slightly and square off the ends. In a small bowl whisk together the hoisin sauce and ketchup. Pour about half the sauce over the meatloaf and use a brush or spoon to generously coat the sides and top.
  4. Bake for one hour to one hour and ten minutes, until the internal temperature reads 160F on an instant-read thermometer, brushing the glaze every 20 minutes or so. Let the meatloaf cool for 10-15 minutes, then transfer to a platter, slice and serve.