Hoisin-Honey Glazed Mini Chicken Meatloaf Sheetpan Dinner
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
This modern twist on the good old-fashioned meatloaf dinner spices things up with zippy Asian flavors (pull back on the Sriracha and red pepper flakes if you prefer a more mild version). Plus, mini meatloaf cooks faster, and combining everything on one sheet pan keeps clean up “mini,” too.
Ingredients
- Bell & Evans Chicken Meatloaf
- 2 1/2 TB Honey
- 2 T Bourbon (optional)
- 2 tsp Hoisin sauce
- 1 1/2 tsp Dijon mustard
- 1 tsp Mild-flavored molasses
- 1 tsp Soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp Sriracha
- 1 lb Baby bok choy, cleaned and cut in half lengthwise
- 1 lb Baby purple, red, or gold potatoes, cut in half
- 2 Garlic cloves, minced
- 2 T Olive oil
- Red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 T Toasted sesame seeds
Preparation
- Preheat the oven to 375°F with a rack in the center position. Line a large rimmed sheet pan with parchment.
- Whisk together honey, bourbon (if using), hoisin, Dijon, molasses, soy sauce, Worcestershire sauce, and sriracha to make a glaze.
- Divide chicken meatloaf into four equal portions, shape each into an oval loaf, and place on parchmentlined sheet pan. Brush each mini loaf generously with glaze.
- In a large bowl, toss bok choy, potatoes, garlic, oil, pepper flakes (if using), and salt and pepper to combine. Scatter veggies around mini meatloaves on sheet pan.
- Bake for about 35 minutes, basting loaves with glaze 2-3 more times during cooking, until the internal temperature of the meat reaches 165° with an accurate meat thermometer.
- Remove sheet pan from oven, sprinkle with sesame seeds, and divide loaves and veggies between plates.
