On 2-2012 I wrote: As a cook there are certain foods I gravitate towards because they give me a fun canvas to play around with and create new variations. One of these foods is meatloaf. I love to find new ways of jazzing up a meatloaf and changing the entire flavor profile so my family doesn't say "Meatloaf again!". Actually, Meatloaf is one dish my family does love unanimously so I always know it will eaten by everyone(without whining). I served these up with some steam snow peas and my Soba Noodle Vegetable Lo Mein. It was so good my husband and I actually tried to outwit the other person from the leftovers the next day. I usually let him have all the leftovers, but I do love meatloaf so all bets were off. The cook won. :)
PS.. don't feel sorry for the guy... he got to eat the leftover Seafood Chowder and was more than happy. :)
1lb of ground pork
1 large stalk of green onions chopped
red chili flakes to taste
salt and black pepper to taste
2Tbs of hoisin sauce
2Tbs of soy sauce
1tsp of sesame oil
1/4 tsp of Chinese Five Spice
1 Tbs of grated ginger
1 Tbs of grated garlic
3 slices of bread soaked and crumbled in milk
2Tbs of hoisin sauce
1Tbs of soy sauce
2Tbs of sweet chili sauce
1Tbs of sriracha (optional)
1Tbs of ketchup
Note: if you do not have sweet chili sauce add more ketchup and some brown sugar or honey. The sriracha is optional.
Mix the meatloaf ingredients well. Form into a loaf shape or put into a loaf pan. I prefer the free formed loaf shape because the fat (if there is any gets to drip away from the meat). Plus the glaze gets more surface to cover.
Tip Alert: If you are free forming on a baking sheet make sure it has an edge around it and cover it with tin foil (aluminum foil). It makes for an easy clean up and you won't be scraping baked on sauce from your pan.
Bake in a 375 degree oven for 55-60 minutes. In the last 20 minutes of baking pour your glaze over the meatloaf and finish baking. Serve with you favorites sides. Enjoy.
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