Friday, February 11, 2011

Mini Asian Chicken Meatloaves with Ponzu Ginger Glaze


1 lb ground chicken breast

1/2 red pepper – chopped

5 green onions finely sliced

2 tsp fresh ginger – grated

2 gloves garlic minced

¼ tsp salt

1/8 tsp pepper

1 tsp miso paste

2 tbs soy sauce

2 tbs toasted sesame seeds

½ cup panko bread crumbs

1 egg yolk

Pre-heat oven to 375

Line a baking sheet with foil and coat with oil or cooking spray; set aside.

In a small pan sauté red pepper until tender, about 2 minutes. Add green onions and garlic and sauté for 1 minute then remove from heat. In a large bowl combine chicken breast and all remaining ingredients except for bread crumbs; blend until all ingredients until well incorporated. Add in breads crumbs and mix just until blended.

To make mini loafs:
Take a ¾ cup measuring cup, small bowl or ramekin and line with saran wrap. Pack in enough chicken mixture to fill container. Turn upside on baking sheet and unmold mini loaf. Repeat process replacing saran wrap if needed. Top each mini loaf with 1-2 tbs sauce. Keep remaining sauce set aside to top finished loafs.

Ponzu Ginger Glaze


2 Tbs ponzu or soy sauce

1/4 cup ketchup

2 ½ packed tbs light brown sugar

3/4 tsp fresh ginger grated or minced

1/8 tsp fresh ground pepper

Place all ingredients in bowl and mix until well combined. Top each loaf with enough sauce to cover completely – about 1-2 tbs. Set aside remaining sauce aside.

If you like extra sauce for your meatloaf, simply double the recipe and set half of it aside.

To cook meatloaves:
Place loafs in oven and cook until 150 degrees on a meat thermometer - about 15-20 minutes. Top each loaf with remaining sauce and place back in the oven until they reach 158 degrees on thermometer, about 5 more minutes. Remove from oven and let rest 5 minutes before serving. Enjoy!!

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