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.