To Make Glaze: Combine rice vinegar, soy sauce, honey, and sriracha in a small saucepan and bring to a boil. Immediately reduce heat to simmer sauce for 2 to 3 minutes until sauce coats the back of a spoon. Turn off heat and set aside.
Heat olive oil in a large sauté pan over medium-high. When oil is hot, add onions and peppers and sauté 1 to 2 minutes. Add mushrooms and sauté another 5 to 7 minutes. Add water chestnuts, ginger, and garlic and sauté 1 minute more. Remove pan from heat and set vegetables aside.
In a large bowl, combine the turkey, cilantro, soy sauce, sesame oil, and sautéed vegetables. Transfer meatloaf mixture into the loaf pan.
Brush prepared glaze over top of meatloaf. Bake for 1 hour and 15 minutes, brushing top of loaf with glaze once or twice.
Transfer loaf to lined baking sheet and bake another 15 minutes, until thermometer registers 165 F. Let rest about 5 minutes before slicing. Serve with extra honey-soy glaze drizzled on top.
If you want extra sauce for serving, double the glaze recipe.
© Copyright 2022 Jessica Levinson, MS, RDN, CDN