Asian Inspired Mini Meatloafs Recipe

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Asian Inspired Mini Meatloafs

Janice Joy Miller


I'm dieting!! And the hardest part is portion control. So, I've taken to making portion controlled everything and freezing lunches and dinners for quick access in the mornings before I leave. This one I thought turned out great. They're exactly a lunch portion each.

pinch tips: How to Freeze Fish, Meat & Poultry




30 Min


35 Min




3 slice
bacon, thick cut
1/2 c
2 clove
1 c
panko bread crumbs
2 Tbsp
dry egg substitute plus 6 tablespoons water, or 2 whole eggs
1/2 tsp
thai seasoning blend or 5 spice powder
1 lb
ground turkey, low fat, or other low fat ground meat
1 1/2 Tbsp
fruit preserves (i used fig preserves)
1 1/2 Tbsp
hoisin sauce
1 1/2 Tbsp
prepared chinese hot mustard (or wasabi)

Directions Step-By-Step

Preheat the oven to 350 degrees F. Cook the bacon over medium heat until well rendered and crispy. pat dry, pour off all but 1 scant tablespoon of the bacon fat.
Saute the shallots over medium heat in the bacon fat until translucent. Chop the garlic finely and add it to the shallots. Cook about 1 minute more.
Chop the reserved bacon and set it aside with the shallots and garlic mixture. Let cool a bit.
Toss together the bacon, shallots, garlic, panko bread crumbs, egg substitute, thai seasoning. Add salt/pepper to taste. Go easy on the pepper since hot mustard is used as a topping.
Add this mixture to the ground turkey plus the 6 tablespoons of water and gently incorporate. Be careful not to work the meat too much or it will get too dense. By the way, I use egg substitute because I am allergic to eggs. If you use whole eggs, you don't need the 6 tablespoons of water. Just so you know, egg substitute is about 1/3 the calories of whole eggs. To really cut the calories, also consider egg whites.
Spoon 2 ounce portions of the mixture into regular size muffin tins lined with cupcake papers. It should just fill the cup.
Stir together the preserves, hoisin sauce and prepared chinese mustard or wasabi, chopping up any chunks of fruit that might be too large. Spoon evenly over the turkey mixture in the muffin tins.
Bake at 350 degrees for about 20-30 minutes or until a knife inserted in the center comes out clean.
Freeze the muffin tins with the meatloafs in them, then pop them out and put them in whatever freezer container you prefer for a quick grab and go packed lunch. Each meatloaf is the equivalent of 2 ounces of lean meat plus negligible bread and condiment options.

About this Recipe

Main Ingredient: Beef
Regional Style: Asian
Other Tags: Quick & Easy, Healthy
Hashtag: #diet