Soy-Glazed Turkey Meatloaf with Coconut Rice and Greens
Not only can much-beloved meatloaf be made with more than just ground beef, but it easily takes on any flavor combination without losing its familiar comforts. Here, our Asian-inspired turkey meatloaf is studded with green scallion, baked until juicy, then brushed with a soy sauce and honey glaze standing in for the usual ketchup topping. Jasmine rice cooked in coconut milk makes for a rich, creamy side, accompanied by collard greens sautéed in nutty sesame oil. Meatloaf, we loaf you (sorry!).
Total cook time
- 1 14-ounce can lite coconut milk
- 1 1/2 cups jasmine rice
- 1 1/2 pounds collard greens
- 2 scallions
- 6 tablespoons gluten-free breadcrumbs
- 1/4 cup gluten-free soy sauce
- 1 1/2 pounds ground turkey
- 1/4 cup sesame oil
- 1/2 teaspoon crushed red pepper
- 1/3 cup mirin
- 1 ounce honey
- 2 teaspoons sesame seeds
- 2 eggs
Preheat oven to 425ºF. Open coconut milk (see Recipe Tip). Skim 1 tablespoon coconut cream off top of each can, place in a large bowl, and set aside. In a small pot, combine rice, remaining coconut milk, 1 cup water, and .5 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated, 15-17 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.
While rice cooks, rinse all produce. Trim and discard stems from collard greens, stack leaves, then thinly slice crosswise. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Line a baking sheet with foil.
Add breadcrumbs, scallion whites and light greens, half of soy sauce, 2 eggs, .5 teaspoon salt and black pepper to bowl with coconut cream. Pat turkey dry with paper towel and add to bowl. Using your hands, mix well, then transfer to prepared baking sheet and divide into quarters. Form into 4 equal loaves, about 3 x 5 inches each (enlist a hungry companion for help!). Bake meatloaves until cooked through and no longer pink, about 20 minutes.
When meatloaves are halfway through baking, heat half of sesame oil in a large nonstick pan over medium heat and add crushed red pepper (skip or use half for less heat). When oil is shimmering, add collard greens and cook, stirring, until greens have wilted, 3-5 minutes. Season with 1 teaspoon salt and black pepper. Transfer to serving plates and cover loosely with foil to keep warm.
Wipe pan from collard greens clean and, still off heat, add mirin, honey, remaining soy sauce, and remaining sesame oil. Stir to combine, then place over medium heat to bring to a simmer—you should see lots of small bubbles, but not a full rolling boil, so adjust heat as needed. Simmer until reduced slightly and thickened, about 3 minutes. Remove pan from heat.
Fluff coconut rice with a fork and stir in scallion dark greens, then divide among serving plates with collard greens. Plate turkey meatloaves and spoon over soy glaze, then garnish with sesame seeds. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.