Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

asian inspired mini meatloafs

(1 rating)
earth2joy avatar
Recipe by
Janus Joy Miller
@earth2joy
Friendswood, TX

I'm dieting!! And the hardest part is portion control. So, I've taken to making portion controlled everything and freezing lunches and dinners for quick access in the mornings before I leave. This one I thought turned out great. They're exactly a lunch portion each.

(1 rating)
yield 8 -12
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For asian inspired mini meatloafs

  • 3 slice
    bacon, thick cut
  • 1/2 c
    shallots
  • 2 clove
    garlic
  • 1 c
    panko bread crumbs
  • 2 Tbsp
    dry egg substitute plus 6 tablespoons water, or 2 whole eggs
  • 1/2 tsp
    thai seasoning blend or 5 spice powder
  • 1 lb
    ground turkey, low fat, or other low fat ground meat
  • 1 1/2 Tbsp
    fruit preserves (i used fig preserves)
  • 1 1/2 Tbsp
    hoisin sauce
  • 1 1/2 Tbsp
    prepared chinese hot mustard (or wasabi)

How To Make asian inspired mini meatloafs

  • 1
    Preheat the oven to 350 degrees F. Cook the bacon over medium heat until well rendered and crispy. pat dry, pour off all but 1 scant tablespoon of the bacon fat.
  • 2
    Saute the shallots over medium heat in the bacon fat until translucent. Chop the garlic finely and add it to the shallots. Cook about 1 minute more.
  • 3
    Chop the reserved bacon and set it aside with the shallots and garlic mixture. Let cool a bit.
  • 4
    Toss together the bacon, shallots, garlic, panko bread crumbs, egg substitute, thai seasoning. Add salt/pepper to taste. Go easy on the pepper since hot mustard is used as a topping.
  • 5
    Add this mixture to the ground turkey plus the 6 tablespoons of water and gently incorporate. Be careful not to work the meat too much or it will get too dense. By the way, I use egg substitute because I am allergic to eggs. If you use whole eggs, you don't need the 6 tablespoons of water. Just so you know, egg substitute is about 1/3 the calories of whole eggs. To really cut the calories, also consider egg whites.
  • 6
    Spoon 2 ounce portions of the mixture into regular size muffin tins lined with cupcake papers. It should just fill the cup.
  • 7
    Stir together the preserves, hoisin sauce and prepared chinese mustard or wasabi, chopping up any chunks of fruit that might be too large. Spoon evenly over the turkey mixture in the muffin tins.
  • 8
    Bake at 350 degrees for about 20-30 minutes or until a knife inserted in the center comes out clean.
  • 9
    Freeze the muffin tins with the meatloafs in them, then pop them out and put them in whatever freezer container you prefer for a quick grab and go packed lunch. Each meatloaf is the equivalent of 2 ounces of lean meat plus negligible bread and condiment options.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT