Growing up, my mom didn’t cook a lot. She worked crazy hours and that meant my dad either fixed us dinner (think meals that come from a box) or we ate out. When she did cook, it was a special treat and one thing she routinely made was meatloaf, mashed potatoes and corn. I remember mixing my corn with my mashed potatoes (does anyone else do that?) and eating it with a bite of meatloaf. Unlike my cousin who wouldn’t let his food touch, I liked to mix it all together! I still like meatloaf but I have to “mix” it up a bit. I’ve been on an Asian kick so I decided to make an Asian Meatloaf with ground chicken.
Yes, you read that right, Tyson ground chicken (you can find it at Walmart). The key to a good meatloaf is using a variety of ground meats, so why not ground chicken? My usual trifecta of meats is ground beef, pork and veal. Yes, I said the v word and it bothers me. That’s why I substituted chicken and it works beautifully. The ingredient list isn’t too overwhelming and the only thing that might seem a bit foreign to you is the Hoisin sauce and maybe the rice vinegar. You can substitute whatever vinegar you have on hand but don’t try to replace the Hoisin. That’s what makes this recipe in my humble Asian opinion. 🙂
First thing to do is grind up those rice crackers. You’ll probably use the entire package. I say probably because I ate at least 5 of them before I even pulled my mini food processor out of the cabinet. And BTW, if you don’t have a food processor you can always put the crackers in a plastic bag and beat them with a mallet or a spoon. It’s a great way to work off some frustration!
Next, you’re going to combine most of the ingredients (I said most so make sure you read the recipe carefully) into a large bowl and then mix away. To make things pretty for the picture I separated all the ingredients but in reality, when I’m making this recipe for my family and not taking pictures, I beat the eggs a little bit before adding them to the bowl. I also even distribute the ingredients so mixing is that much easier.
I do recommend getting your hands a bit dirty. Just dive right in with your hands, it makes mixing so much easier. Unless you’re trying to take a picture of yourself mixing with one hand. THAT is hard!
Once you have everything mixed, form it into a loaf and stick it in the oven. One secret I have is making my meatloaf flat to lessen the cooking time. Usually I end up slicing it for sandwiches so the thickness isn’t that important to me. Keep that in mind when cooking your meatloaf as you don’t want to over or undercook it. You’re going to cook it for a bit and then add some sauce to the top and cook it some more.
Finally once you’ll pulled that bad boy from the oven, dress it up a bit with some sliced green onions and sesame seeds. Sesame seeds seem to make everything look better. You can do it the traditional way and serve it with mashed potatoes and corn (go ahead, mix them, I dare you) or serve it with some rice and steamed edamame. Go wild and #CreateAMeal.
- 1 lb. Tyson ground chicken
- 1 lb. meatloaf mix (usually ground beef and pork)
- 1 pkg rice crackers
- 1 cup + 2 tbsp hoisin sauce
- 1 tsp ground ginger
- 2 eggs
- ½ cup green onions
- 2-3 tbsp rice vinegar
- sesame seeds (optional)
- Preheat the over to 350 degrees.
- Using a food processor, process the rice crackers until they resemble fine crumbs.
- Add all the ingredients except the sesame seeds, rice vinegar and 1 cup of Hoisin to the large bowl and mix well with your hands.
- On a prepared loaf pan, mold the meat mixture into a loaf and bake for 45 minutes.
- While the meatloaf is cooking, combine 1 cup Hoisin sauce and rice vinegar.
- Remove meatloaf and coat with the Hoison sauce mixture. Return to the over and cook for 30-45 minutes longer or until the center is no longer pink.