• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Chicken » Asian Meatloaf

Asian Meatloaf

February 24, 2021 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

If you’re tired of the same old same old when it comes to meatloaf, try this Asian meatloaf.

Made with ground turkey or better yet ground chicken, this meatloaf with subtle Asian flavoring will be a big hit.

Meatloaf Makeover

Meatloaf is the number one comfort food according to most surveys since it’s retro and oh-so homey. For most, it was a childhood favorite and has remained so into adulthood.

However, like most things, it may need a bit of a makeover. That’s exactly what this Asian meatloaf is. It’s got mild Asian flavorings so nothing is too overpowering. It’s got an interesting texture too–from something you’d never think you’d ever add to a meatloaf.

I have to say that I like this version better than the original. See if your family agrees.

Made with ground turkey or better yet ground chicken, this meatloaf with subtle Asian flavoring will be a big hit.

Turkey Or Chicken

This meatloaf can be made with either ground turkey or ground chicken.

I love turkey but to be honest, I’m not the biggest fan of ground turkey. Ground chicken tastes better–at least to me.

I also chose to use ground all-white breast meat chicken. Using the all-white breast meat makes this meatloaf lower in fat than it’s ground beef cousin. That’s not a big issue to me, but it definitely is for some.

Ground turkey lots of times contains fattier dark meat and skin, so does some ground chicken, so make sure to read labels if fat content is important to you.

Made with ground turkey or better yet ground chicken, this meatloaf with subtle Asian flavoring will be a big hit.

Water Chestnuts? Yes!

Water chestnuts don’t add any flavor–because they really don’t have any–but they add an interesting crunch for a great texture.

You can buy them whole, sliced and now diced. Naturally, I wanted to save myself some work so I got the diced ones. They are available in the Asian aisle of the supermarket. They’re also nice in salads, for the same reason as here being texture so you might want to pick up and extra can for future use.

The Recipe

 

Made with ground turkey or better yet ground chicken, this meatloaf with subtle Asian flavoring will be a big hit.
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Asian Meatloaf

Use turkey or chicken--either way, great flavor
Prep Time10 mins
Cook Time1 hr
Course: Dinner, Main, Main Course
Cuisine: American, Asian
Keyword: asian meatloaf, chicken meatloaf, lower-fat meatloaf recipe, turkey meatloaf
Servings: 6
Calories: 324kcal
Author: Judith Hannemann

Ingredients

  • 1 cup panko breadcrumbs
  • 1/4 cup milk
  • 2 lbs ground chicken or turkey
  • 1/4 cup onion finely chopped
  • 1/4 cup soy sauce
  • 1 clove garlic grated
  • 5 oz water chestnuts diced
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp pepper

Glaze:

  • 1 tbs brown sugar
  • 1/2 cup ketchup or chili sauce
  • 1 tsp chili paste or Sriracha
US Customary - Metric

Instructions

  • Preheat oven to 400F/200C. Line a baking sheet with parchment and spray with non-stick spray.
  • Place breadcrumbs in a large bowl and stir in the milk, making sure to coat the breadcrumbs. Let this stand for 5 minutes.
  • Add the ground chicken, onion, soy sauce, garlic, water chestnuts, egg, salt and pepper. Mix very well.
  • Mix glaze ingredients in a small bowl.
  • Shape the meat mixture into a loaf about 10-inches/25-cm long on the prepared baking sheet.
  • Brush the top with half the glaze. Bake for 30 minutes. Brush remaining glaze on top of the meatloaf and bake for an additional 30 minutes. Internal temp should be 165F/75C.
  • Let meatloaf rest 10 minutes before slicing.

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 19g | Protein: 31g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1114mg | Potassium: 960mg | Fiber: 1g | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Pin
Share
Tweet
Share

Filed Under: Chicken, Comfort Foods, Everyday Meals Tagged With: asian flavor, ground chicken, ground turkey

You May Also Like

Tasty burgers made from ground chicken. They're juicy and perfect for dinner
Chicken Burgers
Skip takeout and make these dan dan noodles at home. Your choice of chicken or pork--delicious either way.
Dan Dan Noodles
Spicy orange chicken done either on the grill or in the oven.
Spicy Orange Sriracha BBQ Chicken
Previous Post: « Garlic Parmesan Swirls
Next Post: Hawaiian Meatballs »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Sherry Scott says

    February 24, 2021 at 5:18 pm

    Would ground pork work for this instead of chicken or turkey?

    • Judith Hanneman says

      February 24, 2021 at 7:46 pm

      It would work fine, although it’d be fattier though if you’re into watching your fat. Actually, it’d taste really nice. Let me know how it worked out.

      • Sherry Scott says

        March 8, 2021 at 1:24 am

        Thanks for your reply! I just was wondering about the cook time, but I will take my chances and use a meat thermometer to judge.

        • Judith Hanneman says

          March 8, 2021 at 1:26 am

          It’s safe to eat at 140 F Sherry–but I’d do 160 F personally. Even though it’s “safe” rare, I still can’t get past it and I don’t think too many people can either.

          • Sherry Scott says

            March 8, 2021 at 2:01 am

            As planned, but thinking 165. Using convection 375 degrees for 25 and 25 minutes. Made the sauce for the top of chili sauce, a little hoisin, and a few drops of Tabasco.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Pork Chops in Onion Mushroom Gravy

Skillet Pork Chops in Onion Mushroom Gravy

Lemon Butter Chicken

Bracciole only looks complicated to make but it' quick, easy and delicious!

Bracciole

Easy to make lasagna dinner where you can use leftovers

Cheesy Lasagna Rolls

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY