Thai Turkey Meatloaf

• In a heavy bottom saucepan with tight fitting lid, bring water to a boil. To boiling water, add jasmine rice. Stir then return to boil. Reduce heat and cover. Simmer for 18-20 minutes, until rice is tender and liquid is absorbed. Remove from heat. Let stand 3-5 minutes.
• Pre-heat oven to 350°F.
• In a large pan over medium-high heat, add the sesame oil, onion, garlic, and ginger. Sauté for 2-3 minutes, until onions are translucent. Cool completely.
• Coat a loaf pan with cooking spray.
• In a large bowl, add the onion mixture, jasmine rice, ground turkey, eggs, soy sauce, salt, black pepper, and ground ginger. Mix until thoroughly combined.
• Place turkey-rice mixture into prepared loaf pan. Firmly press mixture into the shape of a loaf. Cover with aluminum foil. Bake for 30 minutes.
• Remove loaf from oven. Remove aluminum foil.
• Spread prepared glaze evenly over meat.
• Bake for an additional 30 minutes. Do not cover with foil. Ensure internal temperature of 165°F is reached.
• Drain the fat and let the loaf rest 15 minutes.
• Remove from loaf pan. Slice into 12 equal slices.

Glaze

• In a small bowl, add the ketchup, sriracha, brown sugar, rice vinegar, soy sauce, and sesame oil. Mix until well blended.