How to make this recipe easy clean-up

Line your baking sheet with parchment. It makes the clean up a billion times easier. I would not recommend foil because it is reactive.

What to serve with this Asian meatloaf?

This meatloaf would be really great with these Skinny Oven Fries and some Sesame Coleslaw . You could also make some Sesame Noodles , or these Peanut Noodles With Cabbage And Basil .

How to get the best mix the meatloaf

You have to keep a couple things in mind when mixing the meat, veggies, spices, breadcrumbs and egg. Turkey is much softer and easier to mix with the breadcrumbs and vegetable mixture. So much so that you can over mix it rather quickly. Over mixing can create a spongy texture. Alternatively, the beef, particularly if it was cryovaced will be more difficult to work into an even texture with the veggies and seasoning. Either way, the best way to do the mixing is with clean dry hands, gloves are optional. {Make sure you have removed your rings! Yuck!} Then keep working it together until the breadcrumbs and veggies are evenly incorporated. Then stop. As I said, overworking will make the meatloaf spongy.

Asian Meatloaf with Chinese 5 Spice

Description

5 Spice Meatloaf with Apricot Ginger Glaze is a make over of an old classic that’s a delicious kid friendly comfort food dinner!

Ingredients

Units Scale

4 teaspoons avocado oil or organic canola oil
1 cup finely chopped yellow onion
1/2 cup finely chopped yellow or red bell pepper
1 clove garlic, minced
1 teaspoon salt
3 slices stale multigrain sandwich bread, crust removed
1/2 cup finely chopped scallions
2 teaspoons toasted sesame oil
1 teaspoon Chinese Five Spice Powder or Szechuan seasoning
2 pounds ground turkey or beef, preferably 90% lean
1 egg, lightly beaten
1/4 cup apricot jam
1 teaspoon finely grated ginger
1 teaspoon white vinegar or apple cider vinegar

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Instructions

Heat avocado oil in a large skillet over medium- high heat. Add onion, bell pepper garlic and salt and cook, stirring often until the vegetables are softened, 3 to 5 minutes. Transfer to a large bowl and let cool 20 minutes.
Preheat oven to 375 degrees F. Line a baking sheet with parchment.
Process bread in a food processor fitted with a steel blade attachment until it forms rough crumbs. Add the breadcrumb, scallions, sesame oil and spice to the bowl with the vegetables and stir to combine. Add turkey or beef and egg to the bowl. Gently knead with clean hands until the mixture is fully combined. Pat meatloaf mixture into a long loaf about 12-inches long by 4 ½ inches wide on the prepared baking sheet.
Transfer the sheet pan to the oven and cook, until the top is browned, about 30 minutes.
Meanwhile stir jam, ginger and vinegar together in a small bowl.
Remove meatloaf from oven, and top with the glaze. Return to the oven and bake until an insta-read thermometer inserted into the center of the meatloaf reaches 165 degrees F, 12 to 15 minutes. Let rest 10 minutes before slicing and serving.

Notes

Cooking Tip:

I used my microplane zester to grate the ginger. It makes the ginger into a paste almost- very different from minced ginger which is fluffier by comparison. So if you do not have a microplane, you can mince the ginger but maybe consider adding a touch more minced ginger- like 1 ½ teaspoon.

Also, yes, you can used ground dry ginger instead- ¾ teaspoon should be plenty!

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Oven
Cuisine: American

Nutrition

Serving Size: 5 ounces
Calories: 282
Sugar: 8 g
Sodium: 417 mg
Fat: 13 g
Saturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 101 mg