Hoisin-Glazed Meatloaf Sandwiches
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
For hoisin glaze: Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8-10 minutes
2
Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8-10 minutes
3
For meatloaf: Preheat oven to 375°F
4
Coat the bottom and sides of loaf pan with nonstick spray and set aside
5
In a large bowl, soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall apart, 4-5 minutes
6
Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp
7
Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3-4 minutes
8
Let cool in pan for 5 minutes
9
Combine scallion and bread mixtures in a large bowl
10
Add 2 tablespoons hoisin glaze, remaining scallions (dark-green parts), beef, pork, and remaining 4 ingredients
11
Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky
12
Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in center
13
Cover with foil
14
Line a rimmed baking sheet with foil; place loaf pan on top
15
Bake meatloaf for 30 minutes
16
Uncover and spread 2 tablespoons hoisin glaze over top
17
Bake until an instant-read thermometer registers 165°F when inserted into center of meatloaf, about 1 hour longer
18
Let meatloaf rest for 20 minutes
19
Using flexible spatulas, transfer meatloaf to a platter or cutting board
20
DO AHEAD: Can be made 1 day ahead
21
Let cool, cover, and chill
22
Preheat oven to 375°F
23
Coat the bottom and sides of loaf pan with nonstick spray and set aside
24
In a large bowl, soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall apart, 4-5 minutes
25
Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp
26
Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3-4 minutes
27
Let cool in pan for 5 minutes
28
Combine scallion and bread mixtures in a large bowl
29
Add 2 tablespoons hoisin glaze, remaining scallions (dark-green parts), beef, pork, and remaining 4 ingredients
30
Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky
31
Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in center
32
Cover with foil
33
Line a rimmed baking sheet with foil; place loaf pan on top
34
Bake meatloaf for 30 minutes
35
Uncover and spread 2 tablespoons hoisin glaze over top
36
Bake until an instant-read thermometer registers 165°F when inserted into center of meatloaf, about 1 hour longer
37
Let meatloaf rest for 20 minutes
38
Using flexible spatulas, transfer meatloaf to a platter or cutting board
39
DO AHEAD: Can be made 1 day ahead
40
Let cool, cover, and chill
41
For salad: Toss vegetables, next 3 ingredients, and 2 teaspoons oil in a medium bowl to coat
42
Cover and chill, tossing occasionally, for 1 hour or up to 1 day ahead
43
Cut meatloaf into 12 slices
44
Heat 2 teaspoons oil in a large nonstick skillet over medium heat
45
Working in batches and adding additional oil by teaspoonfuls as needed, fry meatloaf slices until browned in spots and heated through, about 2 minutes per side
46
Place toasts on plates; brush with hoisin glaze and top with a meatloaf slice
47
Drain salad, if using; mound on top of meatloaf, dividing equally
48
Garnish with cilantro
49
Toss vegetables, next 3 ingredients, and 2 teaspoons oil in a medium bowl to coat
50
Cover and chill, tossing occasionally, for 1 hour or up to 1 day ahead
51
Cut meatloaf into 12 slices
52
Heat 2 teaspoons oil in a large nonstick skillet over medium heat
53
Working in batches and adding additional oil by teaspoonfuls as needed, fry meatloaf slices until browned in spots and heated through, about 2 minutes per side
54
Place toasts on plates; brush with hoisin glaze and top with a meatloaf slice
55
Drain salad, if using; mound on top of meatloaf, dividing equally
56
Garnish with cilantro