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Asian Style Chicken Meatloaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 9 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion
  • Diet: Low Fat

Description

This Asian Style Chicken Meatloaf is a flavorful fusion dish that combines ground chicken and chicken sausage with Asian-inspired ingredients like soy sauce, fresh ginger, garlic, and water chestnuts. Topped with a savory and slightly sweet glaze of barbecue sauce, ketchup, soy sauce, and brown sugar, this meatloaf brings a delightful twist to a classic comfort food. Baked to perfection, it’s juicy, tender, and perfect for a family dinner served alongside rice and steamed vegetables.

Ingredients

Meatloaf Ingredients

  • 1 pound ground chicken (93/7% fat)
  • 1 pound ground chicken sausage (or pork sausage)
  • 1/2 cup panko crumbs
  • 1 egg
  • 1 tablespoon fresh grated ginger (or 1 1/2 teaspoons ground ginger)
  • 3 garlic cloves, chopped
  • 1/4 cup soy sauce (prefer low sodium)
  • 1/2 cup chopped onion (whites of green onions preferred)
  • 1/2 cup chopped water chestnuts (8 oz can, drained)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

Glaze Ingredients

  • 1/3 cup barbecue sauce
  • 1/3 cup ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
  • 1 tablespoon brown sugar

Instructions

  1. Preheat and prepare pan: Preheat your oven to 400°F (204°C). Spray an 8 x 4 inch loaf pan with non-stick cooking spray to prevent sticking.
  2. Mix meatloaf ingredients: In a large bowl, combine the ground chicken, ground chicken sausage, panko crumbs, egg, fresh grated ginger, chopped garlic, soy sauce, chopped onions, chopped water chestnuts, salt, and pepper. Use your hands to mix everything thoroughly and evenly.
  3. Form the meatloaf: Transfer the combined mixture into the prepared loaf pan, pressing it evenly into the shape of the pan.
  4. Prepare and apply glaze: In a small bowl, mix together the barbecue sauce, ketchup, soy sauce, grated ginger, and brown sugar until well combined. Pour this glaze evenly over the uncooked meatloaf and spread it out to cover the top completely.
  5. Bake: Place the loaf pan in the preheated oven and bake for approximately 50 minutes, or until the internal temperature of the meatloaf reaches 165°F (74°C), ensuring it is fully cooked through.
  6. Rest: Remove the meatloaf from the oven and let it cool for about 10 minutes in the pan before removing to serve; this helps the meatloaf set and makes slicing easier.
  7. Serve: Slice the meatloaf and serve warm. It pairs beautifully with white rice and steamed broccoli or your favorite side vegetables for a complete meal.

Notes

  • For best results, use fresh grated ginger for a brighter flavor, but ground ginger works as a substitute.
  • You can substitute pork sausage if chicken sausage is not available.
  • Low sodium soy sauce helps control the saltiness of the dish.
  • Letting the meatloaf rest before slicing prevents it from falling apart.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in the microwave or oven to retain moisture.

Find it online: https://evelynscooking.com/asian-style-chicken-meatloaf-recipe/