Servings: 12 servings
Equipment
- Grater for ginger, unless using pre-grated ginger
Ingredients
Meatloaf
- 2 pounds ground turkey
- 1 red bell pepper diced
- 4 green onions diced
- 1 tbsp fresh ginger grated
- ⅓ fresh cilantro stems removed and chopped
- ¼ tsp ground black pepper
- 2 eggs large
- 1 panko bread crumbs
- 2 tbsp soy sauce
- ½ cup pineapple tidbits drained
Sauce
- 2 tbsp soy sauce
- 2 tbsp chicken broth powder
- 2 tbsp maple syrup
- 2 tsp sesame oil
- 2 tsp rice wine vinegar
- 1 tsp fresh ginger grated
- 1 tsp Sriracha sauce or similar
- 2 tsp cornstarch
Instructions
- Preheat oven to 375°F. Grease a 12-cup muffin tin with cooking spray.
- In a large bowl, combine the ground turkey, red bell pepper, green onions, ginger, cilantro, black pepper, eggs, panko bread crumbs, soy sauce, and pineapple bits. Mix until all ingredients are evenly distributed.
- Divide the mixture evenly among the 12 muffin cups. Press down lightly to form a compact shape.
- Bake in preheated oven for 25-30 minutes, or until the internal temperature of the meatloaf reaches 165°F.
- While the meatloaf is baking, prepare the teriyaki sauce. In a small saucepan, combine the soy sauce, chicken broth, maple syrup, sesame oil, rice wine vinegar, ginger, Sriracha or hot chili sauce, and cornstarch. Whisk together until all ingredients are combined.
- Bring the sauce to a simmer over medium heat and cook for 3-4 minutes, stirring occasionally, until the sauce thickens.
- When the meatloaf muffins are done baking, brush each one with the teriyaki sauce.
- Serve the teriyaki turkey meatloaf muffins warm. Enjoy!
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