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Glazed Asian Chicken Meatloaf
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Ready to ditch the takeout menus and switch up a comfort food classic? Then look no further than Asian-inspired chicken meatloaf! This crowd-friendly favorite is packed with fresh garlic and ginger and topped with a sticky-sweet hoisin glaze. It’s easy enough to whip up on busy weeknights and impressive enough to serve at weekend dinner parties, making it the perfect addition to your menu any day of the week.
This chicken meatloaf was inspired by my go-to Asian meatball recipe. I’ve taken the same flavor profile and transformed it from the perfect lettuce wrap filling into an extra-moist sliceable loaf. Best of all, it’s easily customizable based on your preferred protein (think ground turkey, pork, beef or veal!).
When it comes to mastering moist meatloaf, there are a few simple tips to ensure success:
- Fat = Flavor: The fattier the meat, the more flavorful and moist the resulting loaf. The secret to super-moist chicken meatloaf is to use ground dark meat chicken.
- Perfect Your Produce: Always cook any vegetables being adding to your meatloaf mixture. Cooked (rather than raw) veggies add moisture and prevent harder pieces from ruining the juicy texture and smooth consistency of your loaf.
- No pan? No problem! While using a loaf pan guarantees perfect slices and ensures that no juices (read: moisture) escape your meatloaf, you can always just transfer the meat mixture onto a nonstick baking sheet and shape it into a rectangle then proceed with the recipe as written.
Put your meatloaf-making skills to the test with Glazed Asian Chicken Meatloaf and complete your takeout-fakeout feast with a side of Chilled Sweet and Sour Cucumber Noodles, Chicken Egg Rolls with Soy Dip or Easy Chicken Potstickers.
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Glazed Asian Chicken Meatloaf
- YIELD: 6 to 8 servings
- 1 teaspoon sesame oil
- 2 teaspoons olive oil
- 1 1/2 cups small diced white onions
- 2 Tablespoons minced garlic
- 1 Tablespoon minced fresh ginger
- 1/2 cup Panko breadcrumbs
- 1/2 cup whole milk
- 2 lbs ground chicken (See Kelly’s Notes)
- 2 large eggs, lightly beaten
- 2 Tablespoons low sodium soy sauce
- 2/3 cup hoisin sauce
- 1/3 cup blackberry jam
- Butter, for greasing pan
- Toasted sesame seeds, for garnishing
Preheat the oven to 375°F.
Add the sesame oil and olive oil to a medium sauté pan set over medium-low heat. Once the oil is warm, add the onions, garlic, ginger, and a pinch of salt and pepper. Cook the mixture, stirring occasionally, until the onions are translucent. Transfer the mixture to a bowl and cool it to room temp.
While the onion mixture is cooling, mix together the Panko breadcrumbs and whole milk in a small bowl and set it aside for 5 minutes.
Grease a 9-by-5-inch loaf pan with butter.
In a large bowl, combine the ground chicken, onion mixture, soaked breadcrumbs, eggs and soy sauce. Using your hands, mix together the ingredients just until they’re combined. Transfer the mixture into the greased baking pan and smooth out the top.
In a saucepot set over medium-low heat, whisk together the hoisin sauce and blackberry jam. Remove the glaze from the heat then cover it with foil to keep it warm.
Bake the meatloaf for 45 minutes then remove it from the oven and brush is generously with the hoisin glaze. Return the meatloaf to the oven and continue baking it an additional 20 minutes or until it reaches an internal temperature of 165°F. Remove the meatloaf from the oven and let it sit for 5 to 10 minutes. Top the meatloaf with the sesame seeds then slice and serve it topped with the remaining hoisin glaze.
If you can’t find ground chicken, you can easily substitute ground turkey or any combination of ground pork, beef or veal.
If you don’t have a 9-by-5-inch loaf pan you can transfer the meat mixture onto a nonstick baking sheet, shape it into a rectangle and adjust the cooking time as needed.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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