Everyone can make a good meatloaf, and you don’t necessarily need a recipe to do it right. Take meat, ketchup, an egg or two, and some bread crumbs in a bowl, add spices, mix with your hands, and cook until done. It will be delicious. But on the other hand, anything you put FIVE TABLESPOONS OF GINGER in is bound to be just as tasty, if not a little more exciting.
However, the recipe above from Bon Appetit is definitely worth the time it takes the next time you want to spice up that classic American dish with some asian flavors. It’s not post-work friendly, unless you are like me and can eat around 9 pm, and took about 45 minutes to prep and an hour plus to cook and cool. But if you have the time, I highly recommend it– ginger and garlic flavors are truly in every bite you take, and the hoisin glaze was so good, I doubled the amount the recipe called for!
Notes: Consider making mashed potatoes with this dish–prep the potatoes once the meatloaf is in the oven, and start boiling water when the meatloaf is half-way cooked. Also, check out Bon Appetit’s website–they took this dish even further and made banh-mi sandwiches with the meat the next day.
- 3/4 cup hoisin sauce
- 1/2 cup unseasoned rice vinegar
- 1 1-inch piece ginger, peeled, minced
- 1 garlic clove, minced
- Nonstick vegetable oil spray
- 2 cups 1/2-inch cubes day-old crustless white bread (from 2 slices)
- 1/2 cup low-salt chicken broth
- 4 slices bacon, minced
- 1 1/3 cups thinly sliced scallions (dark green parts separated)
- 3 celery stalks, minced (about 1 cup)
- 1 4-inch piece ginger, peeled, minced
- 7 garlic cloves, minced
- 1 pound ground beef
- 1 pound ground pork
- 2 large eggs, beaten to blend
- 3 whole star anise, finely ground in a spice mill (about 2 teaspoons ground), or 1 teaspoon Chinese five-spice powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Hoisin Glaze: Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8–10 minutes.
- Preheat oven to 375°. Coat the bottom and sides of loaf pan with nonstick spray and set aside.
- In a large bowl, soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall apart, 4–5 minutes.
- Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp. Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3–4 minutes. Let cool in pan for 5 minutes.
- Combine scallion and bread mixtures in a large bowl. Add 3 Tbsp. hoisin glaze, remaining scallions (dark-green parts), beef, pork, and remaining 4 ingredients. Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky. Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in center. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.
- Bake meatloaf for 30 minutes. Uncover and spread 3-4 T. hoisin glaze over top (enough to moderately cover the entire surface). Bake until an instant-read thermometer registers 165° when inserted into center of meatloaf, checking the temp at 30, 45, and 60 minutes.
- Let meatloaf rest for 20 minutes. Using flexible spatulas, transfer meatloaf to a platter or cutting board, and serve.