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–+ servings

Sweet and Tangy Teriyaki Chicken Mini Meatloaves with Mashed Potato Topping

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Rett Main Course
Kategori Asian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground chicken
  • 1/2 cup teriyaki sauce, divided
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 2 green onions, finely chopped
  • 1 tsp minced garlic
  • 1 tsp grated fresh ginger
  • 4 medium russet potatoes, peeled and cubed
  • 1/4 cup milk
  • 2 tbsp butter
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp sesame seeds

fremgangsmåte
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground chicken, 1/4 cup teriyaki sauce, breadcrumbs, egg, green onions, garlic, and ginger. Mix until evenly blended, then divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet and brush the tops with the remaining 1/4 cup teriyaki sauce.
  • Bake the meatloaves for 25 minutes. While they bake, place the potatoes in a saucepan, cover with water, and bring to a boil. Cook until tender, about 15 minutes, then drain.
  • Mash the potatoes with the milk, butter, salt, and pepper until smooth. Remove the meatloaves from the oven and spread the mashed potatoes evenly over each one. Return to the oven for 10 more minutes. Sprinkle with sesame seeds before serving.

merknader

If the teriyaki sauce you use is very sweet, add a small squeeze of lemon juice to the remaining glaze before brushing to keep the tangy note. For make-ahead ease, shape the loaves the night before and store them covered in the fridge, then bake as directed. Leftovers reheat well in a 350°F oven for 10 minutes to keep the potato topping from drying out.
Course: Main Course
Cuisine: Asian
Equipment: Mixing Bowl, Baking Sheet, Saucepan, Potato Masher