This ain't your Momma's meatloaf! With lots of ginger, spice, and a delicious glaze, you can serve it with coconut fried rice and some steamed bok choy. The leftovers are incredible made into sandwiches with a pickled veggie topping. I loved them in my lunch box! Don't let what seems to be a long list of ingredients put you off, this is a meatloaf that is definitely worth the work.
Adapted from Bon Appetit
2 cups cubed day old crustless while bread (about 2 slices)
½ cup low salt chicken broth
4 slices of bacon, minced
1 1/3 cups sliced green onions (separate the white and dark
green parts)
3 celery stalks, minced (about a cup)
1 four inch piece of fresh ginger, peeled and minced
7 garlic cloves, minced
1 pound of ground beef
1 pound of ground pork
2 large eggs, whisked
3 whole star anise, freshly ground in a spice mill (about 2
tsp ground) or 1 tsp Chinese 5 spice powder
1/2 tsp salt (the bacon and hoisin add salt, but you can add
more if you wish)
1 tsp pepper
Glaze:
¾ cup hoisin glaze
½ cup unseasoned rice vinegar
1 one inch piece of ginger, peeled and minced
1 clove garlic, minced
In a small saucepan, stir together the glaze ingredients and
bring to a boil over medium heat.
Reduce the heat to low and simmer for 8-10 minutes until it thickens.
Pre-heat the oven to 375 F and brush a loaf pan with
vegetable oil, or coat with non stick spray.
Saute the bacon over medium heat until it begins to
crisp. Drain off the fat and add
the white parts of the green onions, celery, ginger, and garlic. Turn the heat down and stir it
often so that the ginger and garlic don’t burn. When everything has softened, take it off the heat and
allow to cool for about 5 minutes.
Meanwhile, in a bowl combine the bread cubes and the chicken
broth. The bread should soak up
the broth and begin to fall apart.
Add the bacon and vegetable mixture, beef, pork, anise, salt,
pepper, eggs, and 2 tbsp of the
hoisin glaze.
Using your hands,
mix everything together until well incorporated. Scoop the meat mixture into the
greased pan, pushing the mixture down to get rid of any air bubbles. Mound the meat in the middle, cover it
with foil, and place on a baking
sheet covered with foil to catch any
liquid overflow. Bake for 30
minutes.
After the 30 minutes, take off the foil and brush with
Hoisin glaze. Return to the oven
and continue to bake for about an hour, until a meat thermometer inserted in
the middle reads 165 F. Brush with
more glaze occasionally.
When the meatloaf is finished, remove from the oven, drain
off the fat, and allow to sit for about 20 minutes before transferring to a
board and slicing.
Asian Style Hoisin Glazed Meatloaf Sandwiches
One recipe of
Hoisin Glazed Meatloaf, cut into 12 slices
1 cup each matchstick sized pieces of carrot, cucumber, and
radish
¾ cup unseasoned rice vinegar
pinch of salt
pinch of sugar
vegetable oil
12 thick slices of ciabatta bread
1 cup chopped fresh cilantro
In a bowl, toss the carrots, cucumber and radish together
with the rice vinegar, salt, and sugar.
Set aside and allow to sit for about an hour.
Using a heavy fry pan, sauté the pieces of meatloaf in a bit
of oil until the sides are browned and crispy. You will have to do this in batches. Set the pieces aside on a plate.
Toast the bread under your broiler, then brush with hoisin
glaze and top with a slice of meatloaf.
Mound the salad over top and sprinkle with coriander. Serve immediately.
Makes 12
