Do you want to have the most delicious dinner? Then you must make these Turkey Mini Meatloaves with Chili Sesame Glaze, it is one of the best things I have ever tasted! It is so full of flavor and it’s spicy, a good hot spicy…I loved it! I cannot take credit for the meal or even the idea of the meal, I just took the pictures and joined a really fun group of friends for a scrumptious dinner. The chef, Steve Ring, planned the menu and cooked it for us. I had heard rave reviews of Steve’s culinary expertise and thought what could be better than grabbing some pictures and a new recipe for the blog, so I asked if he would be happy to share and he was! It was a win win!
Steve served the individual turkey meatloaves (you won’t even know it is turkey!) with an Asian Inspired Coleslaw (recipe here) that was the perfect compliment to the spicy meatloaf. Be sure to see Steve’s notes at the end of the recipe for his adaptations to the original recipe. Bon Appetit!
For the Glaze:
- ½ cup rice wine vinegar
- 6 tablespoons honey
- ¼ cup soy sauce
- 3 tablespoons toasted sesame oil
- 2 tablespoons Asian chili-garlic paste, plus more to taste
- 2 cloves garlic, minced
- ¼ teaspoon salt
For the Meatloaf:
- Vegetable oil, for pan
- 2 pounds cold ground turkey
- 2 cups fresh white breadcrumbs
- 2 eggs, lightly beaten
- 1 tablespoon peeled and minced fresh ginger
- 1 tablespoon Asian chili-garlic paste
- 1½ cups roughly chopped cilantro
- 10 scallions, trimmed and finely chopped
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons hoisin sauce
- 4 cloves garlic, crushed
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Garnish:
- 2 tablespoons black or white sesame seeds, or combination
- Chopped cilantro
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Make glaze: Bring vinegar, honey, soy sauce, sesame oil, chili-garlic paste, garlic and salt to a boil in a medium saucepan over medium-high heat. Once liquid comes to a boil, decrease heat to low and simmer until mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat.
- Meanwhile, make meatloaf: In a large bowl, combine all ingredients and mix well but lightly, using your hands or a fork.
- Divide meat mixture into 6 equal portions and shape each into a small loaf. Place on prepared baking sheet. Use a spoon to make a small indentation in top of each loaf. Spoon a tablespoon of glaze over each loaf. Reserve remaining glaze for later use.
- Place meatloaves in oven. Bake, using a meat thermometer to monitor temperature, until internal temperature reaches 155-160 degrees, 25-30 minutes. Remove from oven and spread another spoonful of glaze over each loaf. Set aside five minutes, then transfer to a platter. Sprinkle with sesame seeds and herbs. Serve hot, warm or at room temperature.
Steve’s Notes: I use Panko instead of bread crumbs, I use 90/10 or 93/7 ground turkey meat and I usually make 1 1/2 or 2 times the sauce recipe as there never seems to be enough.
Keywords: Meatloaf, Turkey