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I always think it’s kind of funny that meatloaf is always considered such an American staple because I had never tried it until I was in college. It’s not like I had actively avoided meatloaf. It just wasn’t on our meal rotation at home and, since something about combining the words meat and loaf really turned me off, I never ordered it when out and about.  I also don’t eat Wendy’s hamburgers. There’s just something unnatural about a square hamburger.

So the first time I ate meatloaf was at my friend Brian’s house. My group of friends from high school would all come home from college and descend on one of our poor parents’ homes to make dinner and clean out the fridge. This time we were at Brian’s house and his little brother was making us meatloaf. I had been lured over there by the promise of Bri’s ridiculously good apple pie, only to find out that I had to go through the meatloaf gauntlet in order to get the pie. Talk about a bait and switch. However, Brian’s brother is a really good cook, so I shrugged off my apprehension and give it a try.

I have to say, it was really good. I’ll probably still avoid cafeteria-style meatloaf, but good homemade meatloaf has been Morgan approved. Since then, meatloaf has made it into my repertoire and I’m happy to share my Asian-Style Meatloaf today!

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Ingredients:

2 C Shredded Carrot
1 Green Pepper, shredded
3 C Shredded Cabbage
4 Green Onions
1 oz Ginger, fresh
4 cloves Garlic, large
1 Tbsp Worcestershire Sauce
1/4 C Sweet Chili Sauce
1/4 C Soy Sauce*
1 tsp Fish Sauce
2 tsp Brown Sugar
2 Tbsp Apple Cider Vinegar
1 tsp Salt
1/4 tsp Ground Pepper
2 Eggs, large
1/2 C Ricotta, excess moisture strained out
2/3 C Rolled Oats
1 1/3 C Crushed Tomatoes
2 lbs Ground 80/20 Beef Chuck
1 lb Ground 90/10 Sirloin

To make this recipe gluten-free, make sure to use a gluten-free soy sauce.

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Preheat the oven to 325ºF and line a rimmed baking sheet with parchment paper or a silicone mat.

Shred and combine the carrot, green pepper and cabbage.

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Combine the green onions, ginger and garlic in a food processor and process. Add 1/4 C of the mixture to the shredded veggies and reserving the rest in the food processor.

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Add the Worcestershire Sauce, Sweet Chili Sauce, Soy Sauce, Fish Sauce, Brown Sugar and Apple Cider Vinegar to the food processor and blend until you have a nice sauce.

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Add 2/3 C of the sauce to the shredded veggies, along with the Salt, Ground Pepper, Eggs, Ricotta, Rolled Oats and Crushed Tomatoes. Mix well and then work both the ground chuck and sirloin.

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Pack the meat and vegetable mixture into two loaf pans (or use the same one twice) to mold the meat and then turn the meat out onto the prepped baking sheet.

Cook in the oven for 10 minutes and then brush the remaining sauce over the tops and sides of the loaves.

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Return the baking sheet to the oven and cook until the loaves have reached an internal temperature of at least 155ºF – approx. another 35 – 45 minutes. The easiest way to gauge this is to use a thermometer hooked up to your timer so it alerts you when the meat has reached the target temperature.

When the meatloaves have finished cooking, remove them from the oven and let cool a little before serving. Garnish with green onion, if desired.

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Asian-Style Meatloaf
 
Prep time
Cook time
Total time
 
Recipe By:
Ingredients
  • 2 C Shredded Carrot
  • 1 Green Pepper, shredded
  • 3 C Shredded Cabbage
  • 4 Green Onions
  • 1 oz Ginger, fresh
  • 4 cloves Garlic, large
  • 1 Tbsp Worcestershire Sauce
  • ¼ C Sweet Chili Sauce
  • ¼ C Soy Sauce
  • 1 tsp Fish Sauce
  • 2 tsp Brown Sugar
  • 2 Tbsp Apple Cider Vinegar
  • 1 tsp Salt
  • ¼ tsp Ground Pepper
  • 2 Eggs, large
  • ½ C Ricotta, excess moisture strained out
  • ⅔ C Rolled Oats
  • 1⅓ C Crushed Tomatoes
  • 2 lbs Ground 80/20 Beef Chuck
  • 1 lb Ground 90/10 Sirloin
Instructions
  1. Preheat the oven to 325ºF and line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Shred and combine the carrot, green pepper and cabbage.
  3. Combine the green onions, ginger and garlic in a food processor and process. Add ¼ C of the mixture to the shredded veggies and reserving the rest in the food processor.
  4. Add the Worcestershire Sauce, Sweet Chili Sauce, Soy Sauce, Fish Sauce, Brown Sugar and Apple Cider Vinegar to the food processor and blend until you have a nice sauce.
  5. Add ⅔ C of the sauce to the shredded veggies, along with the Salt, Ground Pepper, Eggs, Ricotta, Rolled Oats and Crushed Tomatoes. Mix well and then work both the ground chuck and sirloin.
  6. Pack the meat and vegetable mixture into two loaf pans (or use the same one twice) to mold the meat and then turn the meat out onto the prepped baking sheet.
  7. Cook in the oven for 10 minutes and then brush the remaining sauce over the tops and sides of the loaves.
  8. Return the baking sheet to the oven and cook until the loaves have reached an internal temperature of at least 155ºF - approx. 45 minutes. The easiest way to gauge this is to use a thermometer hooked up to your timer so it alerts you when the meat has reached the target temperature.
  9. When the meatloaves have finished cooking, remove them from the oven and let cool a little before serving.

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