Miso Glazed Asian Chicken Meatloaf
I always like making a good meat loaf. A meat loaf is easy and quick prep, and the majority of the time is spent largely unattended in the hot oven. A meat loaf may take some time to cook, but it is an easy dinner to prep that delivers very tasty and satisfying results. My affinity for Asian flavors led me to develop this unique meat loaf recipe: Miso Glazed Asian Chicken Meatloaf.
Enter ground chicken thigh: Chicken thigh is a low cost, budget-friendly selection from the meat department. I love cooking with chicken thigh, because the right seasoning can take it from average to spectacular without a big expense.
The chicken thigh really shines in this recipe when combined with classic Asian flavors like ginger, garlic, hoisin sauce, and shiitake mushrooms.
Those of you experienced in making meatloaves may notice a “missing” ingredient…
…the egg. It’s not really missing. It’s just not necessary. The texture and low fat content of the ground chicken thigh keeps the loaf together well without the egg to bind it.
I kept the mushroom slices thick, which results in a more rustic meat loaf. After all, it is home cooking. You can see and taste the big chunks of shiitake in each slice.
Ever tried miso? If you’ve ever been to a Japanese steak house, you’ve likely had Miso Soup. Miso is a paste made from fermented soybeans. It’s tasty, very nutritional, and has a mildly nutty flavor.
We served our Miso Glazed Asian Chicken Meatloaf with a side of steamed carrots and sesame noodles. It was very delicious.
Miso Glazed Asian Chicken Meatloaf Recipe
1 lb ground chicken thigh
1/2 cup shiitake mushrooms, sliced a quarter-inch thin
1 inch piece ginger, grated
1/4 cup panko bread crumbs
2 tablespoons hoisin sauce
For the miso glaze:
2 tablespoons white miso paste
1 teaspoon rice vinegar
1 teaspoon honey
1/2 teaspoon soy sauce
Preheat oven to 400℉.
In a large bowl, combine the chicken thigh, shiitake mushrooms, garlic, ginger, panko bread crumbs and hoisin sauce. Mix until just combined, and shape into a short loaf. Place the loaf on a parchment-lined baking sheet or oven dish.
Bake the loaf at 400℉ for about 25 minutes.
While the loaf is baking, mix together the miso glaze. In a small bowl, combine the white miso paste, rice vinegar, honey and soy. Depending on the honey you use, you may need to smash the mixture together with the back of a spoon. Do this until the sauce is thoroughly combined.
Remove the loaf from the oven and evenly spread the glaze, letting it drip down the sides. Place the dish back into the oven, and cook another 10 minutes.
Remove the loaf when a thermometer inserted into the middle reads 165℉. Serve with steamed carrots and brown rice or sesame noodles.