Instructions

Preheat the oven to 400 degrees F. On a sheet pan, add a piece of parchment paper.
In a bowl, combine the ground chicken and ground sausage with panko, egg, ginger, minced garlic, soy sauce, Diced Onion, water chestnuts, and a touch of pepper. Use your hands (if possible) or a spoon to mix together until just mixed.
To get the maximum crispy edges/sauce coverage, add the ground meat mixture in a pile onto the parchment paper and form into a longer, thinner loaf (longer means it will cook faster).
Cover the top/sides with the Sweet and Spicy Sauce. Put in the oven and cook for about 35-40 minutes, until the inside temp is 165 degrees (you can also cut into the center and make sure it looks cooked). Remove from the oven once cooked and let rest for a few minutes.
While cooking, combine the shredded carrots, Bell peppers, Cilantro, Green onions, in a bowl and set aside.
Once meatloaf is close to finished, add the rice to the microwave and cook until hot.
Once meatloaf is resting, add the Cilantro Jalapeño Sauce to the carrot salad and mix well. Taste and add more sauce if needed, and season with salt and pepper as needed. Reserve 1/2 of the Carrot Salad for Meatloaf Subs.
Cut the meatloaf into thin slices. Reserve 1/2 of the meatloaf for Meatloaf Subs.
On each plate, serve the meatloaf over the rice with the carrot salad on the side. Top the carrot salad with chopped peanuts. Garnish with more Cilantro and Green onions to taste. Serve with extra Sweet and Spicy Sauce on the side for the meatloaf, but reserve at least 1/3 cup for the Meatloaf Subs.

Asian Meatloaf with Spicy Carrot Salad and Rice

Ingredients

Instructions

Notes

Nutrition Facts

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