Preheat your oven to 425 degrees for mini loaves or 350 degrees for one big loaf. Grease your mini pans with extra virgin olive oil or a cooking spray.

*If making one big loaf, use a rimmed baking sheet lined with parchment paper. Shape your loaf so it’s about 2 ½ inches high. Cook for about 1 hour or until an instant read thermometer inserted into the center of the loaf reads 160 degrees.

Dice your onion into small dices. Preheat a small skillet with 2 T of extra virgin olive oil over medium heat. Once hot, add your onion and sauté until softened. This will take 7-8 minutes. Set the onion aside to cool.

In a large mixing bowl, add your breadcrumbs and milk. Let this soak for at least 5 minutes. After 5 minutes, add your eggs, onion, carrots, garlic, cilantro, ground turkey, coriander, Chinese five spice, salt, and pepper. Mix this all together until well combined.

Fill your 8 mini loaf pans and top with the Asian BBQ sauce. Bake on the middle rack of your oven for 25 minutes. Take out and let cool for 5 minutes.

Mix all the ingredients together until well combined. This is so good! This would be great on any BBQ meat.

*note: I used 2 tsp. of the chili crisp since Eric and I like things spicy.