Glazed Asian Chicken Meatloaf Recipes

GLAZED ASIAN CHICKEN MEATLOAF

Steps:

• 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.

ASIAN GLAZED CHICKEN THIGHS

Steps:

• Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
• Preheat oven to 425 degrees F (220 degrees C).
• Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
• Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

ASIAN STYLE MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
• Bake in preheated oven for 40 minutes.
• Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let rest for 5 minutes.

HOISIN-GLAZED MEATLOAF SANDWICHES

Steps:

• For hoisin glaze:
• Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8-10 minutes.
• For meatloaf:
• Preheat oven to 375°F. Coat the bottom and sides of loaf pan with nonstick spray and set aside. In a large bowl, soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall apart, 4-5 minutes. Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp. Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3-4 minutes. Let cool in pan for 5 minutes.
• Combine scallion and bread mixtures in a large bowl. Add 2 tablespoons hoisin glaze, remaining scallions (dark-green parts), beef, pork, and remaining 4 ingredients. Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky. Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in center. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.
• Bake meatloaf for 30 minutes. Uncover and spread 2 tablespoons hoisin glaze over top. Bake until an instant-read thermometer registers 165°F when inserted into center of meatloaf, about 1 hour longer.
• Let meatloaf rest for 20 minutes. Using flexible spatulas, transfer meatloaf to a platter or cutting board. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill.
• For salad:
• Toss vegetables, next 3 ingredients, and 2 teaspoons oil in a medium bowl to coat. Cover and chill, tossing occasionally, for 1 hour or up to 1 day ahead.
• Cut meatloaf into 12 slices. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Working in batches and adding additional oil by teaspoonfuls as needed, fry meatloaf slices until browned in spots and heated through, about 2 minutes per side.
• Place toasts on plates; brush with hoisin glaze and top with a meatloaf slice. Drain salad, if using; mound on top of meatloaf, dividing equally. Garnish with cilantro.

MEATLOAF ASIAN-STYLE

Steps:

• Preheat oven to 350°.
• In a big bowl, combine all the ingredients EXCEPT 2 cups of rice, the glaze, and the
• wasabi; mix well.
• Turn the mixture into a lightly oiled 9 x 5 inch loaf pan; gently pat down.
• Bake for 45 minutes; meanwhile make the glaze-in a small bowl, whisk the glaze ingredients together.
• Spread the glaze on top of the loaf and bake 15 more minutes, until the loaf is firm and the top is lightly browned and the sauce is bubbly.
• Let stand in the pan for 5-10 minutes before serving.
• Remove the loaf from the pan and slice to serve.
• Serve with the remaining rice and wasabi.