Make Ahead

Pacific Rim Individual Meatloaves

by:
March 11, 2010
4
1 Ratings
  • Serves 4
Author Notes

I came up with these in a flight of fancy one day a year or so ago, and promptly forgot about them until sorting through recipes and finding my notes. I like them because they're different. —Kayb

What You'll Need
Ingredients
  • 1 pound ground chicken or turkey
  • 1 egg, beaten
  • 1/2 cup panko or regular breadcrumbs, or cracker crumbs
  • 2 tablespoons vegetable oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 2 tablespoons mirin
  • 1 teaspoon fish sauce
  • 2 tablespoons soy sauce
  • 1/2 cup sesame seeds
  • 1/2 cup Pad Thai or hoisin sauce
Directions
  1. Saute shallot in olive oil until soft. Add garlic, saute until fragrant. Set aside.
  2. Combine everything except last two ingredients. mix well with hands and shape into four individual loaves, and place on baking sheet. Sprinkle heavily with sesame seeds, pressing lightly to make them adhere.
  3. Bake at 400 for 10 minutes; glaze with Pad Thai or hoisin. Lower heat to 325 and bake for 30 minutes more, glazing periodically with sauce.
  4. Serve on a bed of bok choy with extra sauce and fried rice, or on noodles with Chinese sauteed veggies.
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  • AntoniaJames
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Kayb
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

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2 Reviews

ashley's B.
ashley's B. March 19, 2013
I know it's been 3 (!) years since this recipe was posted, but I thought I'd add this anyway: I used to get a asian-style meatloaf locally that had really similar flavors (tho it was made with beef & pork). There were also chopped water chestnuts in it, which added a wonderful crunch and foil to the 'heaviness' of the rest. I bet they'd be wonderful in this recipe, too!
And I love AntoniaJames' thought about making this as meatballs. I can even see squashing the meatballs into little patties, to sear in a skillet and have on top of a Vietnamese-style salad with cold rice noodles.
 
AntoniaJames
AntoniaJames March 11, 2010
Yum, I'm making this soon . . . . looks like it would be great made as meatballs, dropped (like albondigas) in Furey and the Feast's lovely ginger broth, which is a finalist this week. Will give it a try and report back!! (That's a first for me, by the way . . . combining two Food52 recipes to make a single dish.) ;o)