Asian Inspired Individual Meatloaves are a long-time family fave. I used to make them when my kids were small. They loved the individual servings (which also makes them cook up super fast.)
Asian Inspired Individual Meatloaves
I loved that I could get my kids to down quite a few veggies! If you have picky eaters, hey, I get that! Seeing meatloaf studded with vegetables can be a turn-off. Dice them very finely or if you have a food chopper, use it.
About Asian Inspired Individual Meatloaves:
I love that these little meatloaves are quite a bit different from most of the meatloaf that I make, but still just familiar enough that my kids scarfed them down without question. They’re just a super nice change-up and a fun introduction to different flavors.
Dinner should never be boring and these are anything but! These meatloaves are kind of a crazy cultural mix-up but the results are outstanding! The glaze improves the looks of these gems and gives a little kick of Asian-leaning flair.
Hidden away is the softest, moist interior with just a little gingery/soy teriyaki leaning flavor. It’s subtle and not overwhelming or so distinct that you’d identify it immediately. Instead, it’s just a nice accent and just the right amount to keep you wondering, and tasting, again and again. They’re a little addicting!
Serving:
While not necessary, it’s fun to have a garnish; a little sprinkle of sesame seeds and a few thinly sliced green onions add a little visual appeal.
I love serving these with fries, especially my Sweet Potato Fries, but my Bomb Baked Potato Wedges are a fave, too. A crunchy Asian Slaw would be nice, but so would a fresh, spring green salad, especially with my Honey Citrus Vinaigrette.
Making Asian Inspired Individual Meatloaves:
I unearthed the recipe for these as I was going through my old recipe box (you know, the actual kind with cards) and had to revisit! I’m so happy I did. That first bite! And the second, and the third…The recipe was noted as being adapted from the American Brasserie in Chicago.
They used veal; I use beef but a ground beef/ground pork combination is wonderful, too. Not only did I adapt their recipe, I’ve also adapted my own version, too, as I’m rewriting this in 2024.
If you’ve made this before, the changes are minor but have a big impact. I’ve reduced the egg, added a little hoisin (which wasn’t available at most groceries back in the day!) added more breadcrumb and salt.
I also started using my little food processor on the vegetable, breaking them down very finely; a regular food processor works, too, as do great knife skills. The finer the veggies, the better the little loaves look and taste
Best of all I’ve streamlined the recipe and given an option to microwave the vegetables rather than saute them! That option is fabulous when trying to get dinner on the table quickly. There’s a new option to bake in a freeform loaf or a loaf pan. And there’s glaze!
The Glaze:
The biggest thing that I was never quite satisfied with is how homely these delish little meatloaves were! Not anymore! A quick little stir-together glaze takes these next level both in looks and in taste!
There’s only enough time to glaze once when cooking the Indivaual meatloaves. It’s divided and half brushed on before baking and half brushed on when finished. If using the options to bake in one large loaf, free form or in the pan, it can be glazed twice while cooking.
I love the glaze, and think you might, too! I would suggest doubling it! Right at first, it’s good but give it about 30 minutes for the flavors to blend and it is amazing!
Trouble Shooting:
You may see a substance that oozes from the meatloaves and surrounds them. That’s myoglobin, the protein responsible for the red color in beef. Because this recipe has a minimum of breadcrumbs, which gives it a higher ratio of protein to carb, it sometimes happens.
Remove the loaves immediately from the sheet tray while that substance is still soft. If any is still left around the bottom edges, just brush it away. If the loaves are allowed to sit, the substance will cling to the meatloaves and be harder to brush away.
Saving Money on Asian Inspired Individual Meatloaves:
This is a great recipe for using bits and pieces of veggies rolling around in the fridge. That odd carrot, the celery that looks a little limp, and especially any mushrooms that might be sorted out. If you’re making stuffed mushrooms and not using the odd sizes or the stems, use them in this recipe. (The vegetables could be chopped and cooked ahead and stashed in the fridge or the freezer, buying time.)
Ground Beef:
- Ground Beef is on sale often and freezes well – there’s no need to ever pay full price.
- The best prices at your grocery are before the Summer Holidays. Aldi and Lidl have great sales and your buyer’s club is worth checking.
- Each percentage drops to a low about once a quarter; being versatile gives more options for savings. The higher the fat percentage, the cheaper the cost, and the deeper the sales.
- Take advantage of sale-priced family packs – check the price per pound. Divvy up and freeze; most recipes call for one pound; some recipes can get by with a little less.
Asian Condiments and Ingredients:
- Sales are usually unadvertised and often happen before the Chinese New Year. If your store has them, check the American/Asian and International aisles.
- Asian markets will usually carry Asian and Asian/American items. While there, check around. Pricing on chicken and other proteins are often outstanding.
- Some basic items, like Soy Sauce, are now carried at the discount groceries.
Ginger:
- Ginger can vary wildly in price. Pick up at an Asian market if possible. You never have to buy a whole “hand” just break off a reasonable amount (don’t try to buy an inch!) if they’re huge.
- It can be grated straight from frozen, and doesn’t need to be peeled.
Individual Asian Inspired Meatloaves
Asian Inspired Individual Meatloaves
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8 small meatloaves 1x
- Category: main dish beef
- Cuisine: Asian
Ingredients
Meatloaves:
- 2 tablespoons olive oil
- 1/4 cup finely chopped green onions or red onion (about 1/4)
- 1 small carrot, finely chopped
- 1 small stalk celery, finely chopped
- 4 to 5 small mushrooms, finely chopped
- 2 1/2 pounds ground beef
- 1 tablespoon finely grated ginger
- 1 tablespoon hoisin
- 2 teaspoons soy sauce
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 2 large eggs
- 1 cup fresh bread crumbs
- thinly sliced green onion and sesame seed for garnish, optional
Note on vegetables. Should be about 1 cup, more or less of finely chopped vegetables. May omit any, using more of the others to make up for it.
Glaze:
- 1/4 cup ketchup
- 2 tablespoons hoisin
- 2 teaspoons honey
- 1/2 teaspoon Rice Wine Vinegar
- 1/4 teaspoon ground ginger (or to taste)
Instructions
The Meatloaves:
Either:
- Heat oil in skillet and add onions, carrots, and celery, stirring occasionally until starting to soften. Add mushrooms and cook about two to three minutes until all vegetables are soft. Set aside to cool.
- Add oil to a microwave safe bowl. Add the onions, carrots, celery, and mushrooms. Cover and cook in 1 minute increments, stirring after each, about three minutes total or until all vegetables are soft.
To a medium-large bowl, add ground beef, the cooled vegetables, and the remainder of the meatloaf ingredients. Toss lightly to combine, take care not to compress the beef. Mixture will be very moist. If possible, refrigerate for an hour to firm up and blend flavors.
Form into eight oval egg-shaped loaves with curved tops (easiest done by estimating half of the mixture, then half again, and so on.) Place on foil-lined rimmed sheet (foil is optional, but makes for easy clean up) an inch or so between each loaf. Glaze with 1/2 the glaze, saving the remainder for when the meatloaves are finished.
When ready to cook, preheat oven to 350 degrees F.
Bake for about 20 to 25 minutes (depending on oven) to reach 160 degrees F. Do not overbake. Small loaves can rise fast in temperature at the end. Remove, drain off the excess drippings, and cover lightly; a inverted sheetpan works great. The temperature should rise to about 165 degrees F; .
Remove immediately from sheet tray; brush off any of the proteins that form around the meatloaf. Add additional glaze before serving. Garnish with green onion and sesame seeds if desired.
Notes:
- A mixture of 1/2 ground beef and 1/2 ground pork is excellent in this recipe. Make sure to bake to 160 degrees F., then tent with foil.
- To bake one large loaf, freeform or place in a loaf pan. Bake at 350 degrees F. for an hour and ten minutes to an hour and 20 minutes, until temperature reaches 350 degrees. Tent with foil. Glaze before baking then about an hour in. If baking in a loaf pan, grease may need to be drained.
- To freeze, lay the unglazed, unbaked loaves on a piece of plastic on a flat surface. Freeze until hard, then use the plastic wrap to wrap each individual loaf. Add to a Ziploc and label. Thaw overnight in the fridge on a foil-lined tray to bake the next day.
Glaze:
Mix all ingredients together. Separate the glaze in half, the first portion used when the meatloaves are uncooked, and the second to be used at the end of cooking.
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