I can honestly say that meatloaf isn’t attractive. Just let me tell you how ugly this thing is. During the time that I was taking these pictures, I couldn’t help but giggling because it’s just so ugly.
The only thing I could think about was those silly post cards from the 1950s which showed jello molds and other hideous foods.
But after you take a bite, you forget everything about the way it looks. It is so amazing how delicious it smells. You’ll find this loaf to be insane. It’s insane (but it isn’t a bad thing).
In case you don’t like meat in your food, you can also use this mix to make some excellent Thai turkey burgers.
The seasoning was delicious. I decided to cook a small amount of it in a skillet and it turned out to be a little mini-turkey burger. Quite tasty. I put one on a Hawaiian roll, and it was good to go. You can also make it into meatballs if you want.
This mouth-wateringly delicious, but otherwise unsightly, meatloaf was covered in an absolutely delicious spicy Sriracha glaze.
The sauce can be used in place of the Sriracha if you don’t like spicy foods as well as a jar of sweet chili sauce (not as spicy as it sounds) or a sweet and sour sauce.
No matter what, I had to have my Sriracha.
I’d like to mention that this recipe makes a pretty large loaf, so if you ever need to half it, you can do so easily.
A delicious dish should be known by many people, right, Apronese wants to share with you as many delicious recipes as possible, are you ready?
Thai Turkey Meatloaf
A mouthwatering Thai Turkey Meatloaf infused with ground ginger and garlic is smothered with a sweet and spicy Sriracha glaze and served with a sweet and spice sauce on the side.
Author: Beth
Servings: 8
Ingredients
Loaf
- 2 lbs ground turkey ($5.36)
- 4 cloves garlic ($0.32)
- 3-4 whole green onions ($0.38)
- 2 inches fresh ginger ($0.30)
- 3 Tbsp soy sauce ($0.18)
- 1 tsp toasted sesame oil ($0.19)
- 2 large eggs ($0.46)
- 1.5 cups cooked jasmine rice ($0.26)
Glaze
- 1/2 cup brown sugar ($0.12)
- 2 Tbsp ketchup ($0.05)
- 2 Tbsp sriracha sauce ($0.17)
- 1 Tbsp rice vinegar ($0.04)
Instructions
- Using a fine cheese grater, grate the ginger into the bowl, then add the soy sauce, sesame oil, ginger, onion slices and minced garlic to the bowl. Remove the ginger skin from the root and mix it all together well with the red onion and minced garlic. Mix everything well together with the ground turkey.
- It has been reported that it is healthier to mix the eggs with the cooked jasmine rice (white rice can act as a substitute if you do not have jasmine rice) and that they should be thoroughly mixed together. Line a baking sheet with foil and spray with non-stick spray. Place the meat mixture onto the baking sheet and shape it into a loaf.
- It is recommended that you preheat the oven to 375 degrees before placing the loaf inside for 30 minutes. Once the oven is preheated, uncover the loaf and bake in the preheated oven for 30 minutes. While the bread is baking, make the Sriracha glaze by mixing together brown sugar, ketchup, sriracha, and rice vinegar in a small bowl.
- It is recommended that the loaf be removed from the oven after 30 minutes and half of the sriracha glaze is poured over top. After an additional 30 minutes, top the loaf with the remaining glaze and bake it for another 15 minutes. It is important to make sure the meat thermometer reads 160 degrees Fahrenheit when placed in the center of the loaf.
- Slice the loaf after allowing it to rest for ten minutes before you cut it into pieces.
Nutritional
Serving: 1 Serving ・ Calories: 361.56 kcal ・ Carbohydrates: 26.41 g ・ Protein: 33.88 g ・ Fat: 13.66 g ・ Sodium: 1016.39 mg ・ Fiber: 0.66 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Step By Step Photos
The ground turkey that I used in this recipe has a lean content of about 85% and a fat content of about 15%.
Although there was a leaner turkey available at the grocery store, it was about a dollar more per pound and thus I chose the fattier turkey, since it would help keep the loaf moist.
If you prefer leaner turkey, it should also work just fine.
Add the sliced green onions, minced garlic, peeled and grated ginger, soy sauce and sesame oil to a bowl with the ground turkey and mix it all up very well. Once everything is mixed well, you could serve it.
Once you have got all the ingredients ready, you will then need to add two eggs and the cooked jasmine rice.
You can also use white or brown rice if you don’t have jasmine rice, but know that jasmine rice does add some flavor to the dish. Mix everything up again until it is well combined.
If you don’t want to make a loaf of Thai turkey meatballs or burgers with this mix, if you don’t want to make a loaf, you can make burgers out of it because it’s pretty wet and sticky.
If you want to make burgers, make sure you use some oil or nonstick spray because it’s pretty sticky.
A baking sheet should be covered with foil and sprayed with non-stick spray if you plan on making meatloaf. The mixture should be shaped into a loaf.
When I bake meatloaf, I prefer to use a baking sheet rather than a loaf pan, as the extra moisture can drain away.
A loaf pan tends to keep everything in, and they can end up getting soupy at the bottom of the loaf.
After baking the loaf for 30 minutes at 375 degrees, here is what it’s going to look like when it’s done. Not too pretty, but you can see how much moisture is draining away as the loaf cools.
During the first 30 minutes that the loaf is baking, as well as during the first sprinkle of brown sugar on top, combine the ketchup, the sugar, the sriracha, and the rice vinegar in a bowl.
The meat loaf should now be coated with about half of the glaze and spread it evenly on all sides, followed by another 30 minutes of baking.
It took my meatloaf a full hour and a half to reach a safe internal temperature of 160 degrees after baking it for a full 60 minutes.
There was still glaze left over from the first baking session, so I spooned it onto the meatloaf and baked it for another 15 minutes.
Lastly, it had a nice thick, sticky Sriracha glaze that covered the entire meatloaf and encased the entire thing in a delicious flavour.
It should lift easily from the baking sheet after baking. The glaze that dripped onto the baking sheet was burned, but none of the food inside the meatloaf or the glaze on the meatloaf was even close to being burned
.
The final garnish that I added to this dish was a few more slices of green onion, and I just happened to have some fresh pineapple that I had chopped up the morning before.
Ensure that you allow the meatloaf to rest at least ten minutes prior to slicing, so that the steam pressure can reduce, which keeps the moisture in the loaf rather than forcing it out as the loaf is sliced.
Thank you for reading this article about Thai Turkey Meatloaf, Apronese hopes it will be useful to you.
If you find it interesting and useful, please share it with many people who know it and tell me your thoughts in the comments section
