• 1 1/2 pounds ground chicken
  • 3 cloves garlic, minced
  • 1 cup plain rice cracker crumbs (about 3 ounces)
  • 1 large egg
  • 1/2 medium red bell pepper, finely diced
  • 1/2 medium green bell pepper, finely diced
  • 2 tablespoons hoisin sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon lime juice
  • 1 tablespoon tamari
  • 2 tablespoons dried basil
  • Freshly ground black pepper
  • Teriyaki sauce


Preheat oven to 350 degrees F. In large bowl, knead together all meatloaf ingredients, except teriyaki sauce, with your hands. Spray 9 inch by 5-inch loaf pan with vegetable oil spray. Pack the meatloaf into the loaf pan. Bake for 1 hour. Let rest 5 minutes before inverting the pan to transfer the meatloaf to a cutting board. Slice the meatloaf and arrange the slices on a serving platter. Pass teriyaki sauce separately or drizzle over slices to serve

Recipe reprinted by permission of All rights reserved.

RecID 7962

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