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This recipe works as a quick weekday dinner or as a great pupu ! Adjust the portion size for muffin-size individual portions, tart-sized tantalizing bites or sliders (mini sandwiches made in dinner rolls) by flattening the tart-sized portions before cooking on a baking sheet.

Ingredients:

Meatloaf

  • 1-1/2 lbs ground turkey
  • 1/2 cup panko bread crumbs
  • 3/4 cup thinly sliced green onion (all parts)
  • 1/2 cup chopped fresh cilantro (extra for garnish)
  • 1 tablespoon Thai/Vietnamese fish sauce
  • 1 tablespoon soy sauce
  • 1/4 cup sweet chili sauce (such as Mae Ploy)
  • 1 egg plus 1 egg white, lightly beaten
  • Fresh ground pepper

Asian BBQ Glaze

  • 1/2 cup ketchup
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sweet chili sauce (Mae Ploy)

Directions:

Preheat oven to 350 degrees and lightly spray a standard-sized cupcake tin with non-stick cooking spray. Or for pupu size, you’ll need a mini-tart sized tin(s), allowing for 30 pieces per recipe.

In a medium bowl, combine ingredients for the meatloaf, adding the panko last. Shape meatloaf mixture into eight ball-shaped portions and drop each meatloaf ball into individual cups (there will be empty cups if using a standard 12-cup tin).

Put mini meatloaves into preheated oven and set a timer for 20 minutes. While meatloaf cooks, combine ingredients for the bbq glaze in a small ramekin/cup.

After 20 minutes, take tin out of oven and lightly mop the top of each meatloaf with the glaze, then return to the oven for five to seven minutes to let the glaze thicken. Remove from the oven and let rest for five minutes; plate individually or on a serving platter and garnish with fresh cilantro for an attractive finish. Enjoy!

Servings: 8 individual or 30 pupu –sized portions

Time: 30 minutes

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