Chef Keoni Chang shares this local style take on Meatloaf that is simply ono!
Recipe
Ingredients
| 2 | Cup | bread crumbs or panko |
| 2 | Clove | garlic, finely chopped |
| 1 | piece(s) | thumb sized piece of fresh ginger, peeled and finely chopped |
| 1 | each | medium onion, finely chopped |
| 1 | stalk | celery, finely chopped |
| 1 | each | medium carrot, finely chopped |
| 1 1⁄2 | Pound | ground beef, extra lean |
| 1 1⁄2 | Pound | ground pork |
| 1⁄4 | Pound | diced portuguese sausage or lup cheong |
| 1 | each | large egg |
| 1⁄4 | Cup | ketchup |
| 1 | Tablespoon | Colemans dry mustard |
| 1 | Tablespoon | Worcestershire sauce |
| | each | Coarse salt and freshly ground pepper |
Glaze |
| 1⁄4 | Cup | BBQ Sauce |
| 1⁄4 | Cup | hoisin sauce |
Instructions
- Preheat oven to 375 degrees.
- Combine the ingredients for the meatloaf; mix together using your hands. Combine well.
- Transfer mixture to a pre greased 5-by-9-inch loaf pan or two small one pound pans.
- Stir together ingredients for glaze and blend until smooth; brush onto meat.
- Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes.
- Let cool slightly.
Comments (2)
Try this
Try this