Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I adapted this from a korokke recipe I frequently use. Korokke is a Japanese fried croquette made with seasoned ground meat and mashed potato. I combined the seasoning used there with a standard meatloaf recipe to create this fun hybrid. I serve it with mashed potatoes and a spicy barbeque sauce.

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Recipe Summary test

prep:
25 mins
cook:
1 hr 5 mins
additional:
10 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat corn oil and sesame oil in a large skillet. Add carrots, green bell pepper, and onion; cook and stir until softened, about 5 minutes. Stir in soy sauce, sake, mirin, sugar, and fish soup stock. Mix in garlic and ginger. Let cool, 5 to 10 minutes.

  • Mix turkey, pork, and eggs together in a large bowl until blended. Stir in cooled carrot mixture and bread crumbs until well combined. Press evenly into a loaf pan.

  • Bake in the preheated oven until browned, about 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C); continue baking until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 30 minutes more.

  • Let stand before serving, about 5 minutes.

Cook's Note:

Substitute cream sherry for the mirin if desired.

Nutrition Facts

310 calories; protein 26g; carbohydrates 20.1g; fat 15.6g; cholesterol 125.1mg; sodium 642.3mg. Full Nutrition
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Reviews (2)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/20/2018
This was delicious. I didn't have fish stock so I added a tiny bit of fish sauce and a little bit of rice wine vinegar for sake. Didn't need any extra sauce but sure would be good with it too. I ate it cold. and hot.. wonderful both ways Read More
(1)
Rating: 4 stars
06/09/2020
made this as per recipe. while tasty and moist, I think next time will make as meatballs with a teriyaki sauce. Read More
Rating: 5 stars
08/07/2021
Absolutely delicious and moist! I cut the panko to 1c since I used very lean pork (I ground myself) and very lean ground turkey. Substituted chicken better than bouillon for the fish stock and omitted the sugar. Baked at 350 until done. Made a spicy glaze with hoisin, sambal, and soy sauce. Turned out fabulous. Read More
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