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Glazed Asian Chicken Meatloaf

This Glazed Asian Chicken Meatloaf 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.
4 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 6 servings

Ingredients  

  • 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

Instructions 

  • 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.

Kelly’s Notes:

  • 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.
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