Asian Style Chicken Meatloaf ! – Tastes like the inside of a chicken potsticker! A whole new twist on a classic recipe!
If you like potstickers you are going to love this meatloaf! All the yummy asian flavors of the inside of a chicken potsticker, without the wrapper! The kicker is the chopped water chestnuts that add a fabulous crunch!
I kept the ingredients simple for this
Asian Style Chicken Meatloaf
No need to run to the store to get a plethora of asian ingredients you are only going to need once.
The glaze is a mixture of ketchup, bbq, soy sauce and few other things you probably have in your cupboard. Keeping it easy for ya!
And let me tell ya, if you think taking pictures of meatloaf is easy…then you have never taken pictures of meatloaf!
This recipe was one of the first half dozen or so recipes I published on my blog back in the stone age. My family actually ate most of it before I remembered to take some photos. Such a newbie! But I had no idea anybody but my Mom would be looking at this site. Things have changed quite a bit! Here is a snippet of the picture…I know, I know, I know…ugh. It’s amazing anyone ever came back after viewing this lovely little meat nugget…
Enjoyed that walk down memory lane…not. The only thing that gives me comfort is to know that this is a super flavorful recipe, especially when you are tired of regular old meatloaf!
To meat nuggets…sorry, not sorry!
Clink!
Kathi
If your looking for more ground chicken or ground turkey recipes here are a
few of our favorites!
These Healthy Stuffed Southwest Peppers are like a taco in a pepper!
Or these delicious Greek Chicken Burgers which can be made with ground chicken or ground turkey!
What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Asian Style Chicken Meatloaf
Ingredients
- 1 pound ground chicken I used 93/7% fat
- 1 pound ground chicken sausage we prefer chicken but pork is fine too
- 1/2 cup panko crumbs
- 1 egg
- 1 tablespoon ginger, fresh grated or 1 1/2 teaspoons ground ginger
- 3 garlic cloves, chopped
- 1/4 cup soy sauce prefer low sodium
- 1/2 cup onion, chopped I used the whites of green onions and saved the tops for garnish
- 1/2 cup water chestnuts, chopped 8 oz can, drained
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
For Glaze
- 1/3 cup barbecue sauce
- 1/3 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated or 1/2 teaspoon ground ginger
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 400 degrees. Spray a 8 x 4 inch loaf pan with non stick spray.
- Combine all meatloaf ingredients in a large bowl. (excluding glaze ingredients). Your hands are your best tools for this!
- Add to prepared loaf pan.
- Combine your glaze ingredients in a small bowl Pour over uncooked meatloaf and spread evenly.
- Bake at 400 degrees for about 50 minutes or until internal temperature reaches 165 degrees.
- Let cool for 10 minutes before removing from pan.
- Serve with white rice and steamed broccoli if desired!
Notes
Nutrition
Cyd says
I have turkey sausage (breakfast sausage) and chicken italian sausage which are different but do not know which one to choose for this asian meatloaf!
Kathi & Rachel says
If you have to choose, I’d go with the Italian chicken sausage. Breakfast sausage will taste like….breakfast.
Deb says
This is sooo good. I did substitute ground veal for the chicken sausage because I couldn’t find ground chicken sausage. I also did not use bbq sauce for the Glaze because I just didn’t think the bbq flavor went with the Asian taste and it was still good omitting it. Served it with potato salad and roasted asparagus. Definitely adding it to the rotation! Thanks for sharing.
KROM says
This was delicious! I made my bbq sauce a little spicy and cooked at 450 for 40 and 400 for 5 (only because I was my phone wouldn’t let me reopen the recipe and I was too lazy to double check the temperature in my laptop), and it came out perfectly. Tastes like Chinese dumpling without the dumpling shell. Thank you for the great new recipe.
Kathi & Rachel says
So glad you loved it! Its one my husbands fave’s! Kathi
Helen says
Can’t find water chestnuts, what could I use as a substitute?
Kathi & Rachel says
Hi Helen – I really can’t think of a substitute for water chestnuts. I would just omit them, will still be delish!
Lala says
Jicama is a good substitute!
Renée says
I made this tonight and it was really good! However I made a few changes. For the meatloaf I did a Turkey/pork sausage mixture, regular soy sauce (so I didn’t add extra salt), used 4 cloves of garlic, the ginger I used was from a squeezy tube, and I added one grated carrot.
For the glaze I used the same ginger and probably put in more than asked, and I used 1/8 oyster sauce & 1/8 bbq sauce.
Kathi & Rachel says
Great additions! Glad you liked it!
Emily Ference says
I made this meatloaf tonight using ground chicken only. I also added chopped mushrooms and shredded carrots and chopped cilantro. I served it with rice and sautéed snap peas. I also made some Wasabi mayo to serve with it as well. DELISCIOUS!
The bakeist says
I added 2tablespoons sweet chilli sauce to the glaze to give it a kick. Excellent recipe
George says
A nice spin on meatloaf. No salt was necessary with the 1/4 cup soy sauce and the mild Italian sausage I had to use already had salt included. Gonna be great for a cold meatloaf sandwich tomorrow. Big meatloaf fan here.
LThies says
This was very good..I agree use low sodium
Soy sauce omit the added salt. I went a bit extra on fresh ginger & used sweet onions.
Yummo! Will make again.
Helen Romain says
What can we substitute for water chestnuts?
Thank you
Helen
Kathi & Rachel says
Hi Helen – boy thats a tough one. I honestly can’t think of anything that will give you that flavor and crunch. Any veggie like celery (which is what I was thinking of using), will get soft during cooking. Just omit and make the recipe. It will still be delicious!
Debi says
I’ve heard of using sliced brocolli stems as a sub or rather saw a recipe that used the stems & described them as water chestnut-like. Worth a try!
Rebekah says
I tried this tonight for the first time (had to convert the Fahrenheit to Celsius and pounds to metric – thanks Google! LOL). I was nervous because I have never made a meatloaf before and only had my mum’s amazing tasty BBQ beef meatloaf to compare mine with. Well – I am so happy! Hubby and I absolutely loved this! Very delicious and the crunch of the water chestnuts added an extra element that elevated the texture beyond the typical meatloaf.
I served it with a rice noodle, vege and herb (corriander/cilantro and mint) thai flavored salad.
This chicken meatloaf is definitely a new favourite of ours.
Thanks so much for the recipe.
(From Auckland, New Zealand during Covid-19 Level 3 lockdown)
Kathi & Rachel says
Thank you Rebekah! I am so glad you and your family loved it! Glad to see our recipes are making it around the world…makes us so happy. Can’t thank you enough for the 5 stars and the nice note!