Wednesday, September 11, 2013

Mother's Asian-ish Meatloaf

The summer is disappearing, the fog is rolling in more steadily by the beach, the nights are getting cold, and school is back in session.  This is a good time for some simple recipes that warm your bones, and are easy to pop in the oven after a long day of work or school.

We have taken a classic mom dish of meatloaf and added a bit of a fun twist on it. Instead of the good ol’ ketchup and brown sugar, we have added an Asian twist by using Hoisin instead, and by adding Panko. We also added a delicious crunch by using unsalted pistachios.

So make this meatloaf, enjoy, and curl up on the couch!

*Don’t over mix ingredients, this will cause the meatloaf to be a bit drier than you would like!

Ingredients: serves 4 Make in a 9”x5”x5” loaf tray

1 lb. ground beef
½ lb. ground turkey
½ yellow onion
3 cloves garlic
2 green onions
½ cup pistachios
¼ cup Hoisin
1 cup panko bread crumbs
1 Tbsp. Dijon
4 splashes Worcestershire Sauce
1 teaspoon salt
Pinch pepper


Preheat oven to 350 degrees.

In a large bowl place all your beef, turkey, Dijon, Worcestershire Sauce, salt and pepper together. Using a grater, grate the three garlic cloves and half an onion into this mix. Using your hands mix together all these ingredients until they are just mixed.

Chop the pistachios (they don’t have to be even sizes) and dump into the mix, along with panko, and all but about 2 tablespoons of the Hoisin. Mix until just combined.

To make removing the meatloaf easier you can line the tray with tinfoil so that the foil sticks out. Fill the tray with the meat mix and form a slightly rounded top.

Bake for 45 minutes.

Spread remainder of Hoisin on the top of loaf, and bring temperature to 380 degrees and bake another 15 minutes. All ovens are different so using a meat thermometer you want the loaf to be at 160 degrees inside.

Remove from oven, let cool. Slice the stems of your green onion on a bias, and sprinkle over the meatloaf.

Serve and enjoy!

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