Thursday, May 3, 2012
orange-ginger turkey meatloaf
2 medium oranges
1-2 slices whole wheat bread or 3/4 cup whole-wheat bread crumbs
1 large egg white
1 Tbsp grated fresh ginger
2 cloves garlic, minced or finely chopped
salt and pepper
1 medium carrot, coarsely grated
1/2 cup fresh cilantro, plus 1 cup leaves
4 green onions, thinly sliced
1 1/4 lb lean ground turkey
2 Tbsp hoisin sauce*
2 Tbsp ketchup
6 cups mixed greens (I used organic spring mix)
1 Tbsp olive oil
1. Heat oven to 375F. Line a rimmed baking sheet with foil. Using a vegetable peeler, remove 2 strips of zest from an orange and slice very thinly on the diagonal; transfer the zest to a large bowl and set the orange aside.
2. If using the bread, pulse in a food processor or blender to form fine crumbs. Set aside. Add the egg white, ginger, garlic, and 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, half the green onions, and mix to combine.
3. Add the ground turnkey and mix until just incorporated. Transfer the mixture to prepared baking sheet and shape into a 9 x 3 1/2 in. loaf. Bake for 25 minutes.
4. In a small bowl, combine the hoisin and ketchup. Brush the mixture over the entire loaf and continue cooking until the internal temperature reaches 160F (10-15 minutes more). Let rest 5 minutes before slicing.
5. While the meatloaf is resting (or while it is baking) 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 green onions and 1/4 tsp each salt and pepper. Serve with the meat loaf.
* I made my own hoisin sauce with what I had in the house. I really didn't feel like going to the store just for that item and I was feeling economical :)You should also be able to find it in the Asian food section
2 Tbsp soy sauce
1 Tbsp peanut butter
1 1/2 tsp honey (or molasses)
1/8 tsp garlic powder
1 tsp sesame seed oil or tahini
10 drops hot sauce (preferably asian style. I used 2 tsp sweet and spicy chili dipping sauce)
1/8 tsp black pepper
-stir until combined