EAST MEETS WEST SHEET PAN MEATLOAF AND POTATOES

Preheat oven to 375 degrees.  Line a large rimmed baking sheet with foil and coat it with non-stick spray.

Rip the bread slices into small pieces and place it in a large bowl.  Add the milk, eggs, teriyaki sauce, Thai sweet chili sauce, ketchup, salt, pepper, onion, garlic, ginger, and scallions to the bowl and mix to combine. Let sit for 5 minutes allowing the bread to absorb the liquid.

Break the meat up into smaller pieces and add it to the bowl with the breadcrumbs.   Mix everything together with your hands until well combined.  Form this mixture into 4 equal size meatloaves* and place them on the prepared baking sheet, evenly spaced, with 3-4” in between them.

Cut the potatoes into ½ – ¾” thick rounds and place them on the baking sheet, in and around, the meatloaves.  Generously drizzle the olive oil all over the tops of the potatoes and the meatloaves.  Season the potatoes with the salt and black pepper.

Place the pan in the oven and bake for 15 minutes.

To make the glaze combine the ketchup, teriyaki, sweet chili sauce, and cornstarch in a small bowl and whisk to combine.

After 15 minutes, remove the pan from the oven and brush the glaze all over the meatloaves and potatoes. Place the pan back in the oven and bake for another 15-20 minutes until the meatloaves are 155-160 degrees in the center and the potatoes are tender when pierced with a fork.

Serve immediately, garnished with chopped scallions, with your favorite veg or a side salad.

*You can also make this meatloaf in a loaf pan or as meatballs but cook time will be slightly adjusted.