Gluten Free Asian Mini Meatloaf

Written by Todd

Topics: Dinner, Lunch, Meats, Poultry

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Mini Asian Meatloaf

I know what you’re thinking – “Meatloaf? Really Todd?” Yes, really!  These aren’t your oft maligned and dreaded slabs of American diner fare you might be familiar with.  These are tender Asian inspired little loaves of deliciousness!  Hell, you could roll these into meatballs and cook them up that way too!

I’ve included a sauce that we recently tried and really enjoyed, but you could just use one of the pre-made ones from TJ’s, like the Sweet Chili Sauce for a little tangy spicy flavor. (As always, read the ingredient lists as they do change and quite a few contain regular soy sauce which unfortunately has wheat)

Ingredients: The Loaves

  • 1 1/3 lbs Trader Joe’s 99% Fat Free Ground Turkey
  • 1/2 cup red onion diced
  • 1 small zucchini diced
  • 1 tbsp fresh ginger diced
  • 1 cup Trader Joe’s Original Savory Thin Mini Crackers (or other rice crackers) processed into very fine breadcrumbs
  • 1/4 cup San J Gluten Free Tamari
  • 1/4 cup green onion diced
  • 1 egg
  • 1 tsp  Trader Joe’s Crushed Garlic
  • 2 or 3 dashes Lea and Perrins Worcestershire Sauce

Ingredients: The Sauce (Originally Found Here)

  • 1/3 cup Trader Joe’s Organic Ketchup
  • 1/3 cup Trader Joe’s Clover Blossom Honey
  • 2 tablespoons San J Gluten Free Tamari
  • 1/2 teaspoon Trader Joe’s Crushed Garlic

I make these in our awesome little toaster oven.  Pre-heat it at 350.  A funny little aside about the KitchenAid Countertop Oven; When Shani and I had to temporarily move to an apartment due  to some flooding in our house, one of the essentials that moved with us was the toaster oven!  To get more info on how much Shani loves this thing have a look at her post here.

Like a little kid, I have to sneak veggies into dishes whenever possible to make sure Shani is getting all of her servings per day, thus the zucchini in this recipe.  I imagine you could add quite a few other veggies and no one would really notice!

I saute the red onion, zucchini and ginger first over medium heat.  Add this to the rest of the ingredients for The Loaves in a large bowl and hand mix until all ingredients are incorporated.  Shape into loaves and put them on a baking pan.  Cook for 30 or so minutes.

When the loaves are almost done, combine all of the ingredients for The Sauce into a medium sauce pan and heat.  Serve over the mini meatloaves.  As you can see, we had a salad with ours, but you could add rice or some steamed vegetables to round out the meal.  (We also had Trader Joe-San’s Edamame as an appetizer, sticking to the theme.)

And there ya have it, not your typical meatloaf!

What’s your favorite twist on an American classic?

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