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
We made this meatloaf tonight for dinner and it was excellent. We couldn’t find chicken sausage so just used Italian Mild pork sausage and I thought it worked just fine. I’m also really glad we used fresh ginger, because it was nice to taste the little extra bites of flavor while eating the meatloaf and the sauce. For sides I made a brown rice and a garlic roasted bok choy. I have already sent the recipe to my family! Thanks so much for sharing!
Glad to hear the pork sausage worked because that’s what I had to pick up with the chicken.
I made this for my family and they loved it! It really does taste like a pot sticker! I will absolutely make this again. I used sweet Italian chicken sausage from Whole Foods, and Hoisin sauce instead of BBQ sauce in the glaze (because I hate BBQ sauce, and I wanted it to be more authentic to the cuisine). The only thing I will do differently next time is to omit the salt–because it would presumably be salty enough with just soy sauce, even with using low-sodium (which I did) .
So glad you liked it! It’s one of those recipes thats always in our weeknight rotation. I’m thinking subbing hoisin for the bbq is the salt culprit but love the addition of it for a more authentic asian flavor. Thank you for your note!
Did you use Italian sausage or chicken italian sausage when you made this? I am excited to try it but want to be sure I understood that second ingredient in the recipe. Thanks.
I used chicken sausage but pork will work too! We really like a lower fat version so it doesn’t cook in all the grease.
Hi there! I’m a pretty picky cook and I followed your recipe almost exactly. I didn’t have green onions so I just used the regular yellow ones, added finely chopped cilantro stems and some chilli powder. It was gorgeous!! Thank u for an amazing recipe!
Hi Sharon, I have always loved this recipe and don’t think it gets the attention it deserves! Thanks for the meatloaf love! Glad you liked it.
This was delicious! I second that it tastes like a potsticker. Easy to make too.
I’m so glad you liked it Anne! Thank you for the nice note!
It’s nice that you are re-sharing this recipe. I mean as food bloggers we evolve and at that time, as a beginnger, it was difficult to show how tasty a dish is. At least that’s how I feel. 🙂 Right now I am craving your meatloaf and I love all the ingredients involved!
Thank you Helene! Some of my older recipes are the ones I wanted to share the most when I first stated blogging…it’s been fun re-blogging them!
An Asian twist on meatloaf? That’s really a unique meal! I’m not big on meatloaves in general, but I know a lot of people are! Great idea!
Mmmm. This looks good, I love this spin on meatloaf! Must try!
This is something we would love! Love the water chestnuts in it.
Is there anything better than meatloaf? I love this flavorful spin on the classic and I know it would be a hit in my house!
This was really good! It does taste l.ike the inside of a potsticker.
I am so glad you liked it Jamie! Thanks for the note!
Do you use both fresh and ground ginger
Hi Jamie – no, either one or the other. I’ll clarify the recipe…sorry!