A recent conversation with my husband went something like this…
- Me: I plan to make “potsticker” turkey meatballs this week.
- Hubby: You should make it a meatloaf instead.
- Me: I thought you didn’t like meatloaf?
- Hubby: Yeah but it would be easier to portion.
- Me: I have never found meatballs too hard to portion.
- Hubby: Just trust me.
This, ladies and gentlemen, is how decisions are made in our home. A mixture of silliness and compromises.
So there I went, mixing a few recipes I found in hope of making a decent “potsticker-inspired” turkey meatloaf.
“Potsticker-inspired” Turkey Meatloaf
- 1 lb of ground turkey
- 1 egg, whisked
- 1 large (or 2 regular) green onion, thinly sliced
- 1/2 cup of plain Panko breadcrumbs
- 2 tablespoons of soy sauce
- 1 tablespoon of fresh ginger, microplaned
- 1 clove of garlic, minced
- 1.5 cups of coleslaw mix, chopped (could have used cabbage and carrots but I felt lazy)
- Optional: Ken’s Steakhouse Honey Teriyaki Marinade for glazing
- Mix all the ingredients together using a spatula or your hands.
- Line a loaf pan with parchment paper.
- Form a small loaf with the meat and place it in the pan. With 1 lb of meat, it will use about half of your loaf pan.
- Optional: Brush about 1 tablespoon of Honey Teriyaki sauce on top of your loaf.
- Bake at 350˚F for 50-55 minutes or until the meat is fully cooked.
This simple recipe turned out very tasty! I served it with a quick stir fry of Brussel sprouts and mung bean sprouts. Since I’ve been trying to be on top of my calories lately, I put the recipe in MyFitnessPal to learn that the meatloaf is 200 calories per slice which is pretty good in my book!
The result was approved by the husband as something I should make again. Now why the meatloaf shape would taste any better than the meatballs, I have no idea. But apparently it does make a difference… 🙂