Asian Inspired Individual Meatloaves

An old family favorite, long-buried away in my box, a great price on ground beef inspired me to pull out this recipe for individual meatloaves with a little Asian flair. It is a crazy cultural mix up but the results are outstanding! A gorgeous, crusty exterior hides away the moist interior and the little gingery/soy kick lends a subtle teriyaki flavor – not a sweet teriyaki, but something more reminiscent of a Japanese teriyaki.

Individual Asian Inspired Meatloaf
Individual Asian Inspired Meatloaf

I hadn’t made these for a long time simply because I lean more towards chicken as a healthier and less expensive alternative than beef, but I was so glad I revisited. That first bite! And the second, and the third! And so on. I quickly remembered why they earned a place in my recipe box.

I had noted that the recipe came from American Brasserie in Chicago; I wonder if this was the BLT American Brasserie which seems to be long closed. I had also noted that the recipe was made originally from veal but I substituted ground beef. Veal on a budget? Think again, at least for this amount.

This recipe makes 8 meatloaves – and another thing I like about it? They freeze very well…half for dinner tonight and another meal stashed away always makes me a happy person! The other happy making factor? These little loaves cook up quickly so dinner’s on the table in a (haha) jiffy! I always wanted to say jiffy on this blog  and now I have. I’m done, now!

Individual Asian Inspired Meatloaf
Individual Asian Inspired Meatloaf

Since I serve half and freeze half, I’ll still call this a bargain meal and adjust the pricing accordingly. The meatloaf ran $7.98, so half was $3.99. I’ll look for budget sides and today I served with my Bomb Baked Potato Wedges (always a bargain) and an impulse buy – a mixed lettuce from Aldi. (Bagged, even from Aldi is more expensive than picking up the fresh lettuce but I didn’t want to make another stop. They must have a high turnover – it didn’t taste bad!)

Since this only uses a few vegetables, make sure you have a use for the remainder – I eat lots of salads so it’s not problem for me! Do think ahead for a use for the extra egg yolk. Store up to two days in the fridge or freeze up to a year in a small container, covered with water and tightly sealed.

Individual Asian Inspired Meatloaf
Individual Asian Inspired Meatloaf

Asian Inspired Meatloaves

  • Servings: 8
  • Time: 40 minutes
  • Difficulty: medium
  • Print

  • 2 tablespoons olive oil
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped mushrooms
  • 2 1/2 pounds ground beef
  • 1 tablespoon finely grated ginger
  • 2 teaspoons soy sauce
  • 2 large eggs
  • 1 large egg white
  • 3/4 cup fresh bread crumbs
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

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. Add the soy sauce and cook until the mixture is tender and no more liquid remains. Set aside to cool.

To a medium large bowl, add ground beef and the rest of the ingredients. Add the cooled vegetable mixture. Toss lightly to combine, take care not to compress the beef.

Mixture will be very moist. 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.

Bake at 350 degrees to desired doneness, about 35 to 45 minutes to reach 160 degrees depending on oven. Do not over bake.

Note: to freeze, lay each loaf 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 to bake the next day.

From the kitchen of http://www.frugalhausfrau.com

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Let’s talk about how to save money/time on this recipe:

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17 thoughts on “Asian Inspired Individual Meatloaves”

  1. Yum! I was just thinking about mini meatloaves the other day. Never heard of it before and here it is! I had meatballs in the oven and kept thinking about turning them into little meatloaves. Love your recipe.

    1. Thanks! I think there are a lot of meatballs that would make great mini loaves! Now I’m thinking about adapting a few of mine! Great idea! Better yet, I now have a chance to say one of my favorite words (and it’s so hard to slip into a conversation 🙂 I’d say your idea was serendipitous!

  2. Such great ingredients in your Asian Inspired meatloaves. Thanks for the wee tip on the ginger. I’ve never frozen it before, but I will now. I use fresh ginger and garlic quite a bit in my daily cooking.

    1. I don’t know about you, but I tend to go on little runs with it – I’ll buy it and make a few recipes and then time escapes me – and the next time I look at it – sprouts! Freezing takes care of that – if it’s too hard, it usually takes just a few minutes to soften up! The little loaves really are tasty with the ginger – it totally transforms them. 🙂

  3. Ooh Yummy Ms. Frau. I love meatloaf and the mashup of flavors and making them individual is great. Like you, I always try to double and freeze.. Got a new Facebook connection to grow the blogs. I will send you an email. I need to go to bed though. I can’t keep your hours.. Ugh!!! :)))

    1. Thanks Quinn! I’ll watch for the email & check out your fb! I have some insomnia and can’t get to sleep or wake up in the middle of the night…When I see my Australian friends commenting I know it’s really bad!

  4. I like all the veggies added to the meat. Except for the mushrooms, they’re things I always have in the house. And I like the idea of individual meatloaves that I can freeze away for the future.

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