Asian Chicken Meatloaf

• 1 pound, 1-23 ounces, weight Chicken Mince
• 1 cup Quick Cook Rolled Oats
• 1 Egg, Lightly Beaten
• 1 Medium Carrot, Grated
• 3-58 ounces, weight Mushrooms, Finely Chopped
• 3 Green Shallots, Thinly Sliced
• 1/2 cups Coriander/Cilantro, Finely Chopped
• 1 teaspoon Fresh Minced Ginger
• 1 teaspoon Minced Garlic
• 1 Red Chili, Finely Chopped
• 1 cup Frozen Peas
• 4 Tablespoons Hoisin Sauce, Divided Use
• 1 Tablespoon Sweet Soy Sauce
• 1 Tablespoon Marmalade Spread
• 1 Tablespoon Toasted Sesame Seeds

1. Grease a 14cm x 24cm large loaf pan.
2. Line base and two long sides with baking paper.
3. Preheat oven to 180 C/350 F.
4. Combine minced chicken, oats, egg, carrot, mushrooms, shallots, coriander, ginger, garlic, chili, peas and 2 tablespoons of the Hoisin sauce in a large bowl.
5. Mix until well combined, press chicken mixture into loaf pan.
6. Cook uncovered in oven for about 50 minutes or until cooked through.
7. Remove pan from oven and set it on a rack.
8. Allow it to stand for 5 minutes before turning out onto a tray.
9. To make glaze, combine remaining 2 tablespoons of Hoisin sauce, sweet soy sauce and marmalade in a small saucepan, bring to boil, stirring, until slightly thickened.
10. Brush warm glaze over chicken loaf, sprinkle with sesame seeds and garnish with extra shallots and red chili.
11. Serve with steamed Asian green vegetables.

chicken, oats, egg, carrot, weight mushrooms, green shallots, cilantro, ginger, garlic, red chili, frozen peas, hoisin sauce, sweet soy sauce, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/asian-chicken-meatloaf/ (may not work)