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Turkey Mini Meatloaf with Chili Sesame Glaze

Recipe Found Here
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6
Author: Gail Monoghan

Ingredients

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

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.