I’d Do Anything for Love… and This Easy Potsticker Meatloaf

Meatloaf seems to be one of those dishes people either love or don't. I think it's just gotten a bad rap over the years because not all meatloaf is made equally. But my dad's meatloaf was so good, I craved it when I was pregnant! It was usually a classic style, but sometimes he made an AMAZING BBQ version.

Our guest for this morning's What's Cookin' segment (shout out to Briarpatch Restaurant for sponsoring!) was our friend Katie from the UK Cooperative Extension Office here in Daviess County. This recipe for Potsticker Meatloaf puts a delicious and flavorful spin on an old favorite.

It is super easy, takes about 20 minutes to prep the ingredients, and 50 minutes to make. Plus, it's affordable and can be served with stir-fry veggies, brown rice, sesame noodles, etc., to spice up your normal meal rotation. Feel free to change it up to fit your family. Here is what you need:

• Cooking spray
• 2 pounds lean ground chicken, turkey, pork, or a mix
• 1 cup plain panko crumbs
• 1 egg, beaten
• 2 1/2 tablespoons low-sodium soy sauce
• 1 small white onion, finely diced
• 1 can (8 ounces) water chestnuts, chopped (or substitute 1.5 cups chopped celery)
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

Glaze:

• 3 tablespoons barbecue sauce
• 3 tablespoons low-sodium ketchup
• 1 tablespoon brown sugar
• 2 teaspoons low-sodium soy sauce
• 1 to 2 teaspoons ground ginger .

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Preheat the oven to 400 degrees F.
3. Line a 9-inch-by-13-inch baking pan with aluminum foil. Spray with cooking spray. Set aside.
4. In a large bowl, combine the ground chicken, panko crumbs, egg, soy sauce, onion, water chestnuts, ground ginger, garlic powder, and black pepper. Mix well.
5. In the prepared pan, form a loaf with the mixture.
6. Rewash hands after handling raw meat.
7. In a small bowl, whisk together the glaze ingredients. Pour over the meatloaf, coating all sides.
8. Bake for about 50 minutes or until the internal temperature reaches 165 degrees F as measured by a meat thermometer.
9. Allow to rest for 10 minutes before cutting.
10. Refrigerate leftovers within 2 hours.

Katie made her meatloaf in a muffin tin. I've never done that before, but I am definitely gonna try it out. This made it much easier to serve and got us thinking about how you can make this recipe into a game day appetizer or Hors d'oeuvres for a party. Here's how the nutritional facts and price per serving shake out.

Makes 8 servings Serving size: 1/8th of loaf Cost per recipe: $11.28 Cost per serving: $1.41 Nutrition facts per serving: 240 calories; 2.5g total fat; 0g saturated fat; 0g trans fat; 90mg cholesterol; 400mg sodium; 24g total carbohydrate; 2g dietary fiber; 7g total sugars; 4g added sugars; 29g protein; 0% Daily Value of vitamin D; 2% Daily Value of calcium; 10% Daily Value of iron; 2% Daily Value of potassium

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Source: Benita Wade, NEP Senior Program Assistant, Christian County