Hoisin Glazed Sesame Chicken Meatloaf Recipes

HOISIN-GLAZED SESAME CHICKEN MEATLOAF

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-by-5-inch loaf pan with butter (see Cook's Note).
• Heat the olive oil and sesame oil in a medium skillet over medium-low heat until warm. Add the onions, garlic, ginger and a pinch each of salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 8 minutes. Transfer the mixture to a large bowl and let cool to room temperature.
• Meanwhile, stir together the panko and milk in a small bowl and set aside for 5 minutes, then transfer to the large bowl. Add the chicken, soy sauce and eggs and mix together with your hands just until combined. Transfer to the prepared loaf pan and smooth out the top. Bake the meatloaf for 45 minutes.
• Meanwhile, whisk together the hoisin sauce and blackberry jam in a small saucepan over medium-low heat until smooth and warm, about 3 minutes. Remove from the heat and cover with foil to keep warm.
• Remove the meatloaf from the oven and brush generously with the hoisin glaze. Return to the oven and continue to bake until the meatloaf reaches an internal temperature of 165 degrees F, about 20 minutes. Remove from the oven and let the meatloaf sit for 5 to 10 minutes.
• Sprinkle sesame seeds over the meatloaf then slice and serve topped with the remaining hoisin glaze.

TURKEY MEATLOAF WITH HOISIN GLAZE

Steps:

• Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
• Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
• Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
• Cook the Onion: Pulse onion in food processor until finely chopped (or do by hand). Heat 1 tablespoon olive oil in a large skillet over medium-high, add onion, garlic, ginger and 1 teaspoon kosher salt; cook, stirring occasionally, until onion has softened, about 5 minutes. Stir in soy sauce, sesame oil, broth, and 1/4 cup ketchup. Remove from heat; let cool completely.
• Prep the Meat and Glaze: In a small bowl, stir together remaining 1/4 cup ketchup and hoisin for glaze; set aside. In a large bowl, combine vegetable mixture with ground turkey, egg, 1/2 cup breadcrumbs, cilantro, 2 teaspoons salt, and 1/2 teaspoon freshly ground pepper. Mix with your hands until well combined.
• Bake and Let Cool: On a rimmed baking sheet, form meat mixture into a loaf that's 10 inches long, 4 inches wide, and 2 inches high, packing firmly to prevent cracking. Coat top and sides with glaze, sprinkle with sesame seeds. Bake until top is caramelized and a thermometer inserted into thickest part registers 165 degrees, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 25 minutes. Serve with Bibb lettuce, carrot ribbons, and cilantro or a peppery watercress salad.

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.

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.

GLAZED HOISIN-SESAME CARROTS

Steps:

• Add the sesame seeds to a small dry skillet over medium-high heat and toast until browned, about 2 minutes, stirring often to prevent burning. Transfer to a small dish and set aside.
• Add the carrots, 1/2 cup water, hoisin, butter and some salt and pepper to a large skillet over medium-high heat and simmer for 3 minutes. Lower the heat to medium, cover and cook until the carrots are tender when pierced easily with a fork, about 20 minutes. Raise the heat to medium-high, bring to a simmer and cook, uncovered, until the liquid is reduced to a glaze, up to 2 minutes. Remove the pan from the heat, fold in the scallions and sesame seeds and toss until all is coated in the glaze. Serve warm.

HOISIN-GLAZED PORK AND TURKEY MEAT LOAF

Steps:

• Preheat the oven to 350°F. Line a broiler pan rack or wire rack with foil and set it on top of a rimmed baking sheet. Lightly coat the foil with cooking spray, then use a sharp knife to make a few slits in the foil (this will allow the fat from the meatloaf to drip down onto the baking sheet).
• In a large bowl, whisk together the panko, milk, eggs, parsley, basil, scallions, garlic, onion, ginger, sesame oil, salt, and pepper to taste. Add the ground pork and turkey and stir or use your hands to gently combine, being careful not to overwork the meat.
• Shape the meat mixture into a 12-inch long loaf and place it on the foil-lined rack. Flatten the top slightly and square off the ends. In a small bowl, whisk together the hoisin sauce and ketchup. Pour about half the sauce over the meatloaf and use a brush or spoon to generously coat the sides and top.
• Bake for 1 hour to 1 hour 10 minutes, until the internal temperature reads 160°F on an instant-read thermometer, brushing with glaze every 20 minutes or so. Let the meatloaf cool for 10 to 15 minutes, then transfer to a platter, slice, and serve.
• Variation
• For an extra decadent loaf, melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the panko and toast until golden brown, stirring often, 2 to 3 minutes. Continue with the rest of the recipe.

HOISIN GLAZED MEATBALLS

Steps:

• Preheat oven to 375°F.
• Combine all meatball ingredients in a large bowl and mix just until combined. Roll into 24 meatballs and bake 18-20 minutes or until cooked through.
• Meanwhile, in a small saucepan, combine all sauce ingredients. Bring to a boil over medium high heat and let boil 1-2 minutes. (The sauce will thicken slightly as it cools)
• Once meatballs are cooked, toss with sauce. Garnish with sesame seeds and green onions if desired.