Try this Asian Inspired Meatloaf recipe, or contribute your own.
- 1 egg
- 2 cloves garlic minced
- 1/3 cup ketchup
- 1 cup panko bread crumbs
- 2 tbsp soy sauce
- 1 tsp minced ginger
- 11/2 lb. ground beef
- 2 tbsp hoisen sauce
- 1/3 cup diced green onion
- 1 cup diced shitake mushrooms (white button mushrooms wi
- 2 tbsp hoisen sauce
- 1 to 2 tsp sriracha hot sauce
- 1/4 cup diced green onions
- Carbohydrate 39.1598997214556 g
- Cholesterol 424.588865949594 mg
- Fat 95.863075692731 g
- Fiber 3.88549939599883 g
- Protein 123.852076203568 g
- Saturated Fat 37.0468764972894 g
- Serving Size 1 1 to 6 (822g)
- Sodium 1098.76284821226 mg
- Sugar 35.2744003254568 g
- Trans Fat 13.8330235651325 g
- Calories 1541 calories
Step-by-step
- Preheat oven to 350 degrees F. Line a 9x13 inch casserole dish with tinfoil and set aside.
- Combine all the ingredients for the meatloaf in a large bowl and use your hands to thoroughly mix and shape into a meatloaf (about 4 inches x 8 inches) and place in the center of the prepared casserole dish.
- Combine all the ingredients for the top sauce and pour over top of the meatloaf.
- Bake for one hour. Let cool slightly before topping with green onions (if desired) and slicing.
Replacing fresh shiitake mushrooms with dried varieties alters hydration levels significantly, requiring a prior reconstitution soak to prevent moisture depletion within the surrounding beef. Umami compounds compound when soy sauce interacts with aged beef proteins, releasing free glutamates that heighten savory perception without adding extra sodium. Panko breadcrumbs function by trapping expanding steam pockets within the 4x8 inch loaf matrix, preventing the dense compaction that ruins traditional meatloaf texture. Ground beef releases rendered fat steadily during the sixty-minute baking window at 350 degrees Fahrenheit, dissolving fat-soluble flavor molecules from the minced ginger and garlic throughout the mixture. Excess agitation during the hand-mixing phase develops tough gluten strands from the breadcrumbs, destroying the desired tender crumb structure. Brushing hoisin sauce and sriracha across the exterior before baking initiates the Maillard reaction, as the natural sugars in the fermented bean paste caramelize alongside the tomato paste in the ketchup under dry oven heat. Allowing the cooked loaf to rest until internal juices redistribute ensures clean slices without structural collapse upon cutting.
