Asian Meatloaf

Ingredients

For the meatloaf:
  • 2 tbsp of olive oil
  • 1 small onion, chopped small
  • 1 small red bell pepper, chopped small
  • 8 ounces shiitake mushrooms, chopped small
  • 5 garlic cloves, minced
  • 2 inch piece of ginger, grated or minced
  • 1 bunch green onions, chopped
  • 1 small bunch of cilantro, chopped
  • 1 cup panko bread crumbs
  • 1/4 cup whole milk or half and half
  • 3 eggs
  • 1 tbsp toasted sesame oil
  • 2 tbsp hoisin sauce
  • 2 tbsp asian hot sauce (like Sriracha)
  • 1 tbsp low sodium soy sauce or tamari
  • 3 tsp kosher salt
  • 2 lbs lean ground beef (I like to use organic, grass fed ground sirloin)
  • 1 lb lean ground pork
  • fresh ground pepper
  • Optional garnish: sesame seeds and chopped green onion
For the glaze:
  • 1/4 cup hoisin sauce
  • 1/4 cup ketchup
  • 1 tbsp rice vinegar
  • 1 tbsp low sodium soy sauce or tamari
  • 1 tbsp toasted sesame oil
  • Asian hot sauce to taste (I use a couple teaspoons)
Whisk all ingredients together and reserve to glaze meatloaf.

Directions
  1. Preheat oven to 350 degrees.
  2. Heat the olive oil in a medium frying pan over medium heat. Add the onion, red bell pepper, and shiitake mushrooms and cook until tender. Add the garlic and ginger and cook a couple more minutes being careful not to burn garlic. Remove from heat and add the chopped green onion (reserving some to garnish later) and the chopped cilantro. Let the mixture cool.
  3. In a small bowl, lightly beat the eggs. Add the sesame oil, hoisin, hot sauce, soy sauce, and salt. Whisk together until combined. 
  4. In a large bowl, add the panko bread crumbs and milk and mix well to soften the bread crumbs. The milk should be completely absorbed by the bread crumbs.
  5. Add the cooked and cooled vegetables to the bread crumbs and mix well. Add all of the meat, the wet ingredients, and plenty of fresh ground pepper. Mix everything together with your hands (I like to use gloves!). Try to mix without squishing the meat together. You don't want to compact it too much.
  6. Line a baking sheet with foil and form the meat mixture into a loaf. Top with half of the glaze. Bake for 1 hour 15 min to 1 hour 30 min. You want the internal temperature to reach 160 degrees. About 15 min before the meatloaf is done, top with the rest of the glaze and finish cooking.
  7. Let the meatloaf rest for about 15 minutes before slicing. Garnish with chopped green onion and sesame seeds.