248 Calories 19g Protein 12 g Fat
- Portion size 8 servings
- Credits : Jodi Borneman
MethodPreheat over to 375 F.
Spray a 8 1/2 x 4 1/2 loaf pan with cooking oil.
For the filling: lightly spray a non stick skillet with cooking oil, add the vegetable oil and place over medium heat. Saute the onions for 3 minutes. Add the mushrooms and bell peppers and saute for 5 more minutes. Add the soy sauce, hoisin sauce, water, garlic, ginger, sesame oil, and rice vinegar and cook for 1 minute. Set aside.
For the meat mixture: combine the ground beef, breadcrumbs, green onion, parsley, hoisin sauce, giner, garlic and egg. Mix well. Turn the mixture out onto waxed paper and pat into an approximate 10 inch square.
Spread the vegetable filling over the meatloaf and roll it up jelly roll style with the help of the waxed paper. Place in the prepared loaf pan, seam side down.
For the glaze: whisk the water, hoisin sauce and sesame oil in a small bowl. Pour over the meatloaf and bake in the centre of the over for 35 minutes or until a meat thermometer inserted in the center of the loaf registers 160 F.
Let cool for at least 10 minutes before inverting the pan and slicing.