Asian Chicken Meatloaf

Grease a 14cm x 24cm large loaf pan. Line base and two long sides with baking paper. Preheat oven to 180 C/350 F.

Combine minced chicken, oats, egg, carrot, mushrooms, shallots, coriander, ginger, garlic, chili, peas and 2 tablespoons of the Hoisin sauce in a large bowl. Mix until well combined, press chicken mixture into loaf pan.

Cook uncovered in oven for about 50 minutes or until cooked through. Remove pan from oven and set it on a rack. Allow it to stand for 5 minutes before turning out onto a tray.

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.

Brush warm glaze over chicken loaf, sprinkle with sesame seeds and garnish with extra shallots and red chili. Serve with steamed Asian green vegetables.