Asian Turkey Meatloaf with Bok Choy

½ small onion, coarsely chopped

½ medium red bell pepper, coarsely chopped

2 cloves garlic, smashed and peeled

1 (1 inch) piece peeled fresh ginger, coarsely chopped

3 tablespoons peanut or canola oil, divided

1 head of bok choy cabbage

1 bunch scallions, trimmed

½ teaspoon salt, divided

1 large egg, lightly beaten

⅓ cup panko breadcrumbs

1 tablespoon reduced-sodium soy sauce plus 2 teaspoons, divided

1 pound lean ground turkey

1 tablespoon honey

2 teaspoons toasted sesame oil

2 teaspoons sesame seeds

 

Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat one large rimmed baking sheet with cooking spray and line another one with foil.

Combine onion, bell pepper, garlic and ginger in a mini food processor. Pulse, scraping down the sides as necessary, until very finely chopped. Heat 1 tablespoon peanut (or canola) oil in a small skillet over medium heat. Add the onion mixture and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large heatproof bowl and spread into a thin layer. Let cool for 5 minutes.

Meanwhile, toss bok choy and scallions with the remaining 2 tablespoons peanut (or canola) oil and 1/4 teaspoon salt on the sprayed baking sheet. Spread in an even layer.

Add egg, breadcrumbs, 1 tablespoon soy sauce and the remaining 1/4 teaspoon salt to the onion mixture and mix well. Add turkey and mix until well combined. Shape the mixture into four 2-by-4 inch loaves; place on the foil-lined pan.

Roast the meatloaves on the top rack and the vegetables on the bottom rack until an instant-read thermometer inserted in the center of a loaf registers 165 degrees F and the vegetables are tender, 15 to 20 minutes. Remove both pans from the oven.

Preheat broiler to high. Combine honey, sesame oil, sesame seeds and the remaining 2 teaspoons soy sauce in a small bowl. Brush the meatloaves with the mixture. Broil on the top rack until lightly browned on top, 1 to 2 minutes.