Hoisin-Honey Glazed Mini Chicken Meatloaf Sheet Pan Dinner
July 24, 2026
This modern twist on the good old-fashioned meatloaf dinner spices things up with zippy Asian flavors (pull back on the Sriracha and red pepper flakes if you prefer a more mild version). Plus, mini meatloaf cooks faster, and combining everything on one sheet pan keeps clean up “mini,” too!
SERVINGS
4
PREP TIME
30 min
COOK TIME
35 min
Ingredients
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1package Bell & Evans Chicken Meatloaf
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2 1/2tablespoons honey
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2tablespoons bourbon (optional)
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2teaspoons hoisin sauce
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1 1/2teaspoons Dijon mustard
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1teaspoon mild-flavored molasses
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1teaspoon soy sauce
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1teaspoon Worcestershire sauce
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1teaspoon Sriracha sauce
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1pound baby bok choy, cleaned and cut in half lengthwise
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1pound baby potatoes, halved
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2garlic cloves, minced
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2tablespoons olive oil
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Red pepper flakes (optional)
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Salt, to taste
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Pepper, to taste
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1tablespoon toasted sesame seeds
Directions
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1
Heat the oven to 375 F with a rack in the center position. Line a large rimmed sheet pan with parchment paper.
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2
Whisk together honey, bourbon (if using), hoisin, Dijon, molasses, soy sauce, Worcestershire sauce, and sriracha to make a glaze.
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3
Divide chicken meatloaf into four equal portions, shape each into an oval loaf, and place on parchment lined sheet pan. Brush each mini loaf generously with glaze.
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4
In a large bowl, toss bok choy, potatoes, garlic, oil, pepper flakes (if using), and salt and pepper to combine. Scatter veggies around mini meatloaves on sheet pan.
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5
Bake for about 35 minutes, basting loaves with glaze 2-3 more times during cooking, until the internal temperature of the meat reaches 165 F with an accurate meat thermometer.
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6
Remove sheet pan from oven, sprinkle with sesame seeds, and divide loaves and veggies between plates.
Recipe provided by Bell & Evans.