Asian-Style Turkey Meatloaf

For the glaze:
1/4 cup rice vinegar
3 tablespoons low-sodium soy sauce (or gluten-free soy sauce)
1 tablespoons honey
1 teaspoon sriracha
For the meatloaf:
2 teaspoons olive oil
1/2 cup chopped scallions
1/2 cup chopped red bell pepper
5 ounces sliced mushrooms
1/2 cup chopped drained water chestnuts
1 tablespoon freshly grated ginger
1 1/2 teaspoons minced garlic (~3 medium cloves)
1 1/2 pounds ground turkey breast
1/4 cup freshly chopped cilantro
3 tablespoons low-sodium soy sauce (or gluten-free soy sauce)
1 teaspoon sesame oil


To Make Glaze: Combine rice vinegar, soy sauce, honey, and sriracha in a small saucepan and bring to a boil. Immediately reduce heat to simmer sauce for 2 to 3 minutes until sauce coats the back of a spoon. Turn off heat and set aside.
Preheat oven to bake at 375 degrees F. Line a 5×10-inch loaf pan with parchment paper and set aside.
Heat olive oil in a large sauté pan over medium-high. When oil is hot, add onions and peppers and sauté 1 to 2 minutes. Add mushrooms and sauté another 5 to 7 minutes. Add water chestnuts, ginger, and garlic and sauté 1 minute more. Remove pan from heat and set vegetables aside.
In a large bowl, combine the turkey, cilantro, soy sauce, and sesame oil. Transfer meatloaf mixture into the loaf pan.
Brush prepared glaze over top of meatloaf. Bake for 1 hour and 15 minutes, brushing top of loaf with glaze once or twice.
Transfer loaf to lined baking sheet and bake another 15 minutes, until thermometer registers 165 F. Let rest about 5 minutes before slicing. Serve with extra soy glaze drizzled on top.

[Recipe found on]

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