Slow Cooked Asian Meatloaf
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 (6-OZ.) CAN NO SALT ADDED TOMATO PASTE
- 2 TBSP EACH: CHILI GARLIC SAUCE AND HONEY
- 1 TBSP SOY SAUCE
- 1 TBSP PEELED AND FINELY CHOPPED OR GRATED FRESH GINGER, DIVIDED
- 1 (20-OZ.) PACKAGE EXTRA LEAN (99% FAT-FREE) GROUND TURKEY
- ⅔ CUP PANKO BREAD CRUMBS*
- ⅓ CUP EACH: DICED RED BELL PEPPER, DICED WATER CHESTNUTS AND SLICED GREEN ONIONS
- 2 TBSP CHOPPED FRESH CILANTRO
- 1 EGG
Instructions
- PLACE A LONG STRIP OF FOIL INSIDE THE SLOW COOKER AND PRESS INTO THE BOTTOM. (THIS WILL ALLOW YOU TO LIFT OUT THE COOKED MEATLOAF.)
- STIR TOGETHER TOMATO PASTE, CHILI GARLIC SAUCE, HONEY, SOY SAUCE AND HALF THE GINGER IN A SMALL BOWL; SET ASIDE.
- STIR TOGETHER ¼ CUP TOMATO MIXTURE, REMAINING GINGER AND ALL REMAINING INGREDIENTS IN A MEDIUM BOWL UNTIL WELL BLENDED.
- SHAPE MIXTURE INTO A ROUND OR OVAL LOAF TO FIT INTO YOUR SLOW COOKER AND PLACE ON FOIL.
- SPREAD RESERVED TOMATO MIXTURE OVER THE TOP AND SIDES OF MEATLOAF.
- COVER AND COOK ON LOW FOR 4 TO 6 HOURS OR UNTIL INTERNAL TEMPERATURE REACHES 165°F ON A MEAT THERMOMETER.
- CAREFULLY LIFT MEATLOAF OUT OF THE SLOW COOKER AND LET STAND FOR 5 MINUTES BEFORE SLICING.
- QUICK OVEN VARIATION: PREPARE MEATLOAF AS DIRECTED ABOVE, PLACING ON A LIGHTLY GREASED BAKING SHEET INSTEAD OF IN A SLOW COOKER. COOK IN A PREHEATED 350°F OVEN FOR 50 TO 60 MINUTES OR UNTIL MEATLOAF REACHES 165°F ON A MEAT THERMOMETER.
- *PANKO OR JAPANESE BREAD CRUMBS CAN BE FOUND IN THE ASIAN FOODS SECTION OR NEAR TRADITIONAL BREAD CRUMBS IN MOST SUPERMARKETS.
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