Pork & Turkey Meatloaf

1. Heat a large skillet over medium heat and add the oil. Add the bell pepper, shiitake mushrooms, grated carrot, and jalapeno if using. Sauté until tender, stirring often, about 5 minutes.
2. Add the ginger and garlic and cook for an additional 90 seconds.
3. Turn off the heat and stir in the scallions, water chestnuts, cilantro, and panko until evenly combined and coated. Let cool completely.
4. In a small bowl whisk together the eggs, soy sauce, sriracha, and salt.
5. Add the ground pork, turkey, vegetable mixture, and egg mixture to a large bowl and gently mix to just combine. 
6. Heat a skillet over medium high heat. Break off a piece of the meat mixture to form a patty and brown both sides until cooked through. Taste and adjust seasoning if needed.
7. Line a baking sheet with parchment paper. Form the meat mixture into a loaf. Allow to refrigerate for at least 30 minutes or while the oven is preheating.
8. Preheat the oven to 350 degrees.
9. Place the baking sheet into the oven and let the meatloaf cook for 20 minutes.
10. After 20 minutes brush the meatloaf with the hoisin glaze. Allow the meatloaf to bake for another 20 minutes before glazing again.
11. Let the meatloaf cook until its internal temperature is 160 degrees, 50-60 minutes. Garnish with green onions and sesame seeds if desired.
12. Allow to cool for 10 minutes before slicing. 

Hoisin Glaze

1. Heat a small saucepan on medium heat with oil.
2. Add the ginger and garlic and cook for 90 seconds until fragrant.
3. Add the remaining ingredients and stir to combine. Allow to come to a simmer and then remove from the heat.