Panko-Coated Orange Chicken Meatloaf with Roasted Sesame Mashed Potatoes

How to make it

1. As seen on Flavor and the Menu's Kitchen Collaborative!
2. Add ground chicken, unflavored breadcrumbs, 1 beaten egg, Lee Kum Kee Sauce for Orange Chicken, onion, garlic powder, kosher salt and ground black pepper in a mixing bowl and combine evenly.
3. Transfer the mixture into a 5 x 8–in loaf pan. Bake in a convection oven at 350°F until internal temperature reaches 170°F. Brush top of meatloaf with additional Lee Kum Kee Sauce for Orange Chicken during baking. Allow meatloaf to cool before slicing into eight 1-in thick slices. Cover and refrigerate slices until ready to use for service. 
4. Dredge meatloaf slices into the remaining beaten eggs, then evenly coat all sides with panko crumbs. Shallow fry at 350°F until panko is crispy and meatloaf slices reach 165°F (2 to 2 ½ mins).
5. Boil potatoes in a medium pot until tender. Drain water from potatoes and place pot back on stove over low heat with the potatoes. Mash potatoes with milk and Lee Kum Kee Roasted Sesame Dressing until desired consistency. Add more milk as needed. Season with salt and black pepper to taste. Hold warm.
6. For plating, portion 6 oz. mashed potatoes onto a serving plate. Add 2 panko-coated orange meatloaf slices to plate. Drizzle additional Lee Kum Kee Sauce for Orange Chicken over dish and garnish with green onions and orange sections. If desired, add roasted whole sesame seeds.