2tablespoonsAsian chili-garlic pasteplus more to taste
2clovesgarlicminced
¼teaspoonsalt
For the Meatloaf:
Vegetable oilfor pan
2poundscold ground turkey
2cupsfresh white breadcrumbs
2eggslightly beaten
1tablespoonpeeled and minced fresh ginger
1tablespoonAsian chili-garlic paste
1½cupsroughly chopped cilantro
10scallionstrimmed and finely chopped
2tablespoonssoy sauce
2tablespoonstoasted sesame oil
2tablespoonshoisin sauce
4clovesgarliccrushed
1teaspoonsalt
½teaspoonfreshly ground black pepper
For the Garnish:
2tablespoonsblack or white sesame seedsor combination
Chopped cilantro
Instructions
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.
Notes
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.