photo by Jennifer Johnson
An Asian spin on a classic recipe takes meatloaf to new heights.
2 tablespoons canola oil, divided
2 slices white bread
2 tablespoons water
1 medium onion, diced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large clove garlic, minced
1 1-inch piece ginger, peeled and minced
2 tablespoons Dijon mustard, divided
1/2 cup hoisin sauce, divided
2 tablespoons soy sauce
2 large eggs
1 pound ground beef
1 pound ground pork
1 tablespoon dark brown sugar
- Preheat oven to 375°F. Coat bottom of a 9-inch cast iron skillet with 1 tablespoon oil. Set aside.
- Remove crusts from bread and dice into coarse crumbs. Place in a bowl with water and let soak until ready to use.
- In a large sauté pan, heat remaining 1 tablespoon oil over medium heat. Add onions and season with salt and pepper. Cook until onions are softened, 5-10 minutes. Add garlic and ginger and cook for another minute. Remove from heat and allow to cool.
- In a large bowl, combine cooled onion mixture, 1 tablespoon mustard, 1/4 cup hoisin sauce, soy sauce, eggs, bread (squeezing out any excess water), and ground beef. Season with salt and pepper. Mix well to combine. Add ground pork and mix just until combined. Form mixture into a circular dome (about size of a loaf of sourdough bread). Transfer meatloaf to prepared skillet.
- In a small bowl, combine remaining 1/4 cup hoisin sauce, remaining 1 tablespoon mustard, and brown sugar. Season with salt and pepper. Brush top and sides of meatloaf with hoisin mixture. Transfer to oven and bake until cooked through, 55-60 minutes.
- Remove meatloaf and allow to cool slightly before serving.