When it’s time for a stick-to-your-ribs dinner, nothing pleases more than meatloaf and a giant mound of mashed potatoes. For many, meatloaf is high up on the list of comfort foods, recalling childhood dinners or grandma’s special recipe. Meatloaf is accessible to anyone: it doesn’t take extraordinary culinary skills to master and it does not require a proper wine pairing to enjoy.
Here is a recipe that lends a sweet and spicy “fusion” twist on this old favorite. The recipe uses a generous amount of Asian aromatics to add interesting flavor and texture. It is also “stuffed” with a layer of sautéed boy choy in the center. As a side, try serving mashed sweet potatoes spiked with freshly grated ginger and a bit of cream.
Stuffed, Sweet and Spicy Asian Meatloaf Recipe
1 tsp sesame oil
1 bunch bok choy, chopped
1 pound ground beef—use a ground beef with higher fat content if you want a juicier result
1 pound ground pork
¼ cup plum sauce (found in the Asian section of grocery stores)
4 cloves garlic, minced
1, 2 inch piece of ginger, grated, half set aside for glaze
1 stalk of lemongrass, grated
½ large bunch or cilantro, chopped
1 tablespoon Sriracha (or more if you prefer a spicier meatloaf)
For the glaze:
1 tablespoon Sriracha
¼ cup plum sauce
½ of grated ginger
Prepare the bok choy:
Sauté the finely chopped bok choy in a pan with sesame oil until wilted and cooked, about 8 minutes. Add a tablespoon of water if bok choy gets too dry. Set aside to cool.
In a large bowl, mix together the plum sauce, minced garlic, ½ the grated ginger, lemongrass, egg, Sriracha and cilantro. Add ground beef and pork to bowl. Using clean hands, mix together the meat and sauce until everything is evenly incorporated.
Spray a loaf pan with cooking spray. Place ½ of the meat mixture in the pan and flatten. Spread the bok choy in an even layer on top. Cover with the remaining meat mixture.
Mix the glaze ingredients together in a small bowl and spread evenly over the top of the meatloaf.
Cook in a 350 degree oven for 45 minutes. Note: the meatloaf may release some liquid. You can either discard the liquid before serving, or reserve and cook with a bit of cornstarch or flour to make a tasty gravy.