Asian-Inspired Turkey Meatloaf

Here is a great recipe for a Asian-Inspired Turkey Meatloaf?  This loaf . . .so moist and delicious with ginger, garlic and onion.  The glaze on top offers a nice little bit of sweet-heat to compliment the meat.  I could easily make this weekly.  Everyone in my family loves this one.  We serve it with a side oriental cabbage slaw, pea pods or green beans.  

Asian-Inspired Turkey Meatloaf

Serves 6

Ingredients:

Loaf:

2 LBS Ground Turkey

4 Cloves of Garlic, Minced

4 Green Onions or Scallions - Cleaned and Sliced Thinly

1 Teaspoon Ground Ginger

3 Tablespoons Low-Sodium Soy Sauce

1 Teaspoon Sesame Oil

2 Large Eggs

1/2 Cup Breadcrumbs

Glaze:

1/2 Cup Brown Sugar

2 Tablespoons Ketchup

2 Tablespoons Chile Garlic Paste or Sriracha Sauce

1 Tablespoon Rice Wine Vinegar

Step 1:  Preheat the oven to 375 degrees Fahrenheit.  Line a baking sheet with foil and spray with non-stick spray.  Set aside.

Step 2:  Place the ground turkey in a large bowl along with the prepared green onions, garlic, soy sauce, ginger, sesame oil, eggs and breadcrumbs.  Combine everything together thoroughly. 

Step 3:  Place the meat mixture onto the baking sheet and shape it into a loaf.  I usually go a little wider and thinner than a traditional loaf - but that is up to you!  

Step 4:  Bake the loaf for 30 minutes.  Meanwhile, prepare the glaze.  In a small bowl stir together the brown sugar, ketchup, sriracha or chile garlic paste and rice vinegar.  

Step 5:  After the loaf has baked 30 minutes, remove it from the oven and spoon half of the glaze over the top. Bake for an additional 20 minutes. Add the remaining glaze and bake for another 10-15 minutes.  Check the temp at this point - when fully cooked, a meat thermometer placed in the center of the loaf should read 160 degrees Fahrenheit.  If it is not fully cooked yet - return to the oven for additional baking time.

Allow the loaf to rest for ten minutes before slicing.

FYI:  The glaze is great to toss with pea pods or green beans too.  I often make a double batch and reserve 1/2 for serving with the vegetables.