I am not a fan of meat loaf - in fact I loathe meat loaf and have since I was a kid (ask my mom!). But this is no ordinary meat loaf - this Asian inspired version is moist and full of flavor from the hoisin sauce and ginger, and has a nice crunch from the water chestnuts.
This recipe was adapted from Cooking Light, my favorite recipe resource. The only change I made was to separate the meat into 9 muffin tins and cooked for about 35 minutes at 350 degrees. It made enough for dinner, leftovers, and still some to freeze for future easy dinner on the fly. Served with sesame soy spinach and sauteed broccoli. Yum!
Asian Meat Loaf
(3 1/2-ounce) package plain rice crackers (such as ka-me)
1 pound ground turkey breast
1/2 pound lean ground pork
1 cup chopped green onions
1/2 cup hoisin sauce, divided
1/2 cup chopped red bell pepper
1/2 cup drained chopped canned water chestnuts
1 tablespoon low-sodium soy sauce
1 tablespoon grated fresh ginger
1/4 teaspoon salt
3 garlic cloves, minced
2 large egg whites
Cooking spray
Preparation
Preheat oven to 350°.
Place crackers in a food processor; process until finely chopped.
Combine cracker crumbs, turkey, pork, green onions, 1/4 cup hoisin, and remaining ingredients except cooking spray in a large bowl.
Shape mixture into 6 (5 x 2 1/2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons hoisin over top of each meat loaf. Bake at 350° for 45 minutes or until a thermometer registers 165°. Let stand 5 minutes.
Yield 6 servings (serving size: 1 loaf) : 6 WW POINTS
Adapted for 9 muffin sized mini-loaves : 4 WW POINTS
CALORIES 288(16% from fat); FAT 5g (sat 1.8g,mono 1.9g,poly 0.9g); PROTEIN 29.5g; CHOLESTEROL 76mg; CALCIUM 33mg; SODIUM 651mg; FIBER 1.9g; IRON 1.7mg; CARBOHYDRATE 28.2g
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