Mini Hoisin Turkey Meatloaves

July 14, 2015  |   Brooks Halliday
Mini Hoison Meatloaves
35 min

Part of keeping the whole family happy at dinnertime is keeping the menu interesting. Even if they’re craving comfort food, there’s no reason to fall into a recipe rut. Classic, crowd-pleasing meatloaf lightens up with a combo of turkey and pork, and gets an Asian-inspired twist with hoisin sauce. Big on flavor, these little loaves are perfect for little mouths—you can even eat them with your fingers. They’re also delicious the next day, on their own or sliced in sandwiches.



  1. Preheat oven to 375 degrees. Lightly spray a 9x13 baking pan with cooking spray.
  2. In a large bowl, combine turkey, pork, onion, hoisin, breadcrumbs, egg, sugar, salt, pepper, cumin, thyme, and 3 tablespoons each basil and parsley. Mix by hand until thoroughly combined.
  3. Transfer mixture to prepared baking dish and press into an 8x12-inch rectangle. Using a rubber spatula, cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves so that no edges are touching.
  4. In a small bowl, whisk together ketchup, molasses and vinegar. Pour mixture over meat, using a spatula or basting brush to spread evenly. Try to get some of the sauce into the divisions between each serving.
  5. Transfer pan to the oven and bake until a meat thermometer inserted in the center reads 150˚, about 18 to 20 minutes.
  6. Remove meatloaves from the oven and allow to cool slightly before transferring to a platter. Serve garnished with remaining basil and parsley.

About the author

Brooks Halliday

Brooks Halliday

Brooks Halliday is a food stylist, writer and recipe developer based in New York City. She's had a hand in making good looking food for magazines, cookbooks, packaging, print ads, commercials and television. Together with healthy eating guru Candice Kumai, she's co-developed recipes for the cookbook Cook Yourself Sexy, as well as for magazines and numerous food and household product brands. Before following her heart and stomach to culinary school, Brooks was a Capitol Hill press secretary and spokesperson for a national nonprofit organization. These days, when she's not on set or in the test kitchen, Brooks can usually be found in her own kitchen cooking for her handsome fiance and two unusually epicurean cats.