Ingredients
2 slices day-old white bread or plain breadcrumbs (preferably homemade)
1 yellow onion, finely chopped (3/4 cup)
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
Kosher salt and freshly ground pepper
1 tablespoon reduced-sodium soy sauce
Extra-virgin olive oil
1/4 cup low-sodium chicken broth
1/2 cup ketchup
1/4 cup hoisin sauce
2 pounds coarsely ground turkey, 85 percent lean
1 large egg, lightly beaten
1/2 cup finely chopped cilantro
Sesame seeds
Preparation
Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
Cook the Onion: Pulse onion in food processor until finely chopped (or do by hand). Heat 1 tablespoon olive oil in a large skillet over medium-high, add onion, garlic, ginger and 1 teaspoon kosher salt; cook, stirring occasionally, until onion has softened, about 5 minutes. Stir in soy sauce, sesame oil, broth, and 1/4 cup ketchup. Remove from heat; let cool completely.
Prep the Meat and Glaze: In a small bowl, stir together remaining 1/4 cup ketchup and hoisin for glaze; set aside. In a large bowl, combine vegetable mixture with ground turkey, egg, 1/2 cup breadcrumbs, cilantro, 2 teaspoons salt, and 1/2 teaspoon freshly ground pepper. Mix with your hands until well combined.
Bake and Let Cool: On a rimmed baking sheet, form meat mixture into a loaf that’s 10 inches long, 4 inches wide, and 2 inches high, packing firmly to prevent cracking. Coat top and sides with glaze, sprinkle with sesame seeds. Bake until top is caramelized and a thermometer inserted into thickest part registers 165 degrees, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 25 minutes. Serve with Bibb lettuce, carrot ribbons, and cilantro or a peppery watercress salad.
