If you’ve been luckier than us (read: living in a location where you’re not still under frost advisories and/or it rains all weekend long) you’ve probably planted your garden already and pretty soon you’re going to be wondering what to do with ALL.THAT.ZUCCHINI. Here’s one suggestion.
Hoisin sauce is often billed as Asian barbecue sauce and, while it’s certainly not the “barbecue sauce” you’d tend to think of, it has a similar sweet-salty kind of vibe going for it. In this Asian take on mini loaves, the sauce is both added to the meat mixture as well as brushed on top for maximum flavor. And of course to make up for the fact that you’re using ground turkey. 😉 (Seriously, if someone had told me a few years ago I’d be using ground turkey – and even enjoying it! – as much as I do now I would have laughed in their face).
We had these with a veggie lo mein of sorts, but they would be great with fried rice, or even as part of an appetizer spread with dumplings, eggrolls, etc. The kids LOVED these but, disclaimer, much like traditional barbecue sauce, would eat anything covered in hoisin sauce.
Hoisin Turkey & Zucchini Mini Meatloaves
- 10 minutes
- 25 minutes
- 12 muffins (6 servings)
- 2 cups grated zucchini
- 1.5 lbs. ground turkey (I recommend NOT using all breast meat)
- 1/3 cup + 3 Tbsp. hoisin sauce, divided
- 3/4 cup rolled oats
- 1/4 cup chopped parsley
- 3/4 tsp. Chinese 5-spice powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 egg
- Preheat the oven to 350° F. Spray a 12-cup muffin tin with cooking spray.
- Place the shredded zucchini in a clean kitchen towel or on top of several paper towels. Squeeze as much liquid out as possible (there will be quite a bit!).
- Lightly mix together the zucchini, turkey, 1/3 cup of hoisin sauce, oats, parsley, 5-spice powder, salt and pepper, and egg. Divide the mixture evenly among the wells in the prepared tin. Brush the tops with the remaining 3 tablespoons of hoisin sauce.
- Place the tin on a rimmed baking sheet, and then into the heated oven. Bake until the meatloaves are cooked through, about 20-25 minutes. Rest for a few minutes before removing from the tin.