HOISIN-GLAZED MEATLOAF
Provided by J. M. Hirsch
Categories Beef Bake Kid-Friendly Quick & Easy Back to School Dinner Lunch Meat Ground Beef Sausage Sugar Conscious Dairy Free Small Plates
Yield 5 mains, plus leftovers
Number Of Ingredients 15
Steps:
- Heat the oven to 375°F. Line a rimmed baking sheet with foil, then coat with cooking spray.
- In a large bowl, combine the panko, garlic powder, basil, oregano, mustard powder, paprika, and salt. Set aside.
- In a food processor, combine the carrots, onion, and egg. Process until very finely chopped. Add to the breadcrumb mixture and mix well. Add the ground beef and sausage meat, then gently but thoroughly mix. The mixture will be solid and on the dry side.
- Divide the mixture in half and transfer one portion to one side of the prepared baking sheet. Form into a loaf about 8 inches long and 2 inches high.
- Repeat with the remaining half, forming it into a loaf next to the first, leaving several inches between them.
- In a small bowl, mix together the hoisin, ketchup, and hot sauce. Spoon over the top and sides of the meatloaves.
- Bake for 40 to 45 minutes, until the meatloaves reach 155°F at the center.
TURKEY MEATLOAF WITH HOISIN GLAZE
A lighter but super-flavorful meatloaf with an irresistible ketchup-meets-hoisin glaze. This freeform meatloaf is baked on a sheet pan so there's more delicious crust for everyone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Yield 1 meatloaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
- Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
- Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
- Cook the Onion: Pulse onion in food processor until finely chopped (or do by hand). Heat 1 tablespoon olive oil in a large skillet over medium-high, add onion, garlic, ginger and 1 teaspoon kosher salt; cook, stirring occasionally, until onion has softened, about 5 minutes. Stir in soy sauce, sesame oil, broth, and 1/4 cup ketchup. Remove from heat; let cool completely.
- Prep the Meat and Glaze: In a small bowl, stir together remaining 1/4 cup ketchup and hoisin for glaze; set aside. In a large bowl, combine vegetable mixture with ground turkey, egg, 1/2 cup breadcrumbs, cilantro, 2 teaspoons salt, and 1/2 teaspoon freshly ground pepper. Mix with your hands until well combined.
- Bake and Let Cool: On a rimmed baking sheet, form meat mixture into a loaf that's 10 inches long, 4 inches wide, and 2 inches high, packing firmly to prevent cracking. Coat top and sides with glaze, sprinkle with sesame seeds. Bake until top is caramelized and a thermometer inserted into thickest part registers 165 degrees, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 25 minutes. Serve with Bibb lettuce, carrot ribbons, and cilantro or a peppery watercress salad.
ASIAN STYLE MEATLOAF
This is the most moist, fabulous tasting meatloaf--everyone loves it! The Hoisin sauce is available in the Oriental Food Section of the grocery store... it is like cross between soy and ketchup, and makes a wonderful glaze for this moist meatloaf. We love this dish. Very moist. Serve with rice and steamed broccoli. A wonderful dinner. Leftovers make great sandwiches.
Provided by Sherbg
Categories World Cuisine Recipes Asian
Time 1h22m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
- Bake in preheated oven for 40 minutes.
- Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let rest for 5 minutes.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 16.2 g, Cholesterol 139.9 mg, Fat 30.9 g, Fiber 1.1 g, Protein 22.5 g, SaturatedFat 12 g, Sodium 864.4 mg, Sugar 7.4 g
HOISIN-GLAZED MEATLOAF SANDWICHES
Delicious on its own, this thoroughly modern meatloaf takes on a terrine-like texture when chilled overnight, just right for deluxe open-face sandwiches with a banh mi-like flavor profile.
Provided by Bon Appétit Test Kitchen
Categories Sandwich Beef Pork Bake Dinner Lunch Meat Ground Beef Cucumber Carrot Radish Green Onion/Scallion Bon Appétit Peanut Free Tree Nut Free
Yield Makes 12 servings
Number Of Ingredients 31
Steps:
- 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.
- For meatloaf:
- Preheat oven to 375°F. Coat the bottom and sides of loaf pan with nonstick spray and set aside. 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. Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp. Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3-4 minutes. Let cool in pan for 5 minutes.
- Combine scallion and bread mixtures in a large bowl. Add 2 tablespoons hoisin glaze, remaining scallions (dark-green parts), beef, pork, and remaining 4 ingredients. Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky. Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in center. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.
- Bake meatloaf for 30 minutes. Uncover and spread 2 tablespoons hoisin glaze over top. Bake until an instant-read thermometer registers 165°F when inserted into center of meatloaf, about 1 hour longer.
- Let meatloaf rest for 20 minutes. Using flexible spatulas, transfer meatloaf to a platter or cutting board. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill.
- For salad:
- Toss vegetables, next 3 ingredients, and 2 teaspoons oil in a medium bowl to coat. Cover and chill, tossing occasionally, for 1 hour or up to 1 day ahead.
- Cut meatloaf into 12 slices. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. 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.
- Place toasts on plates; brush with hoisin glaze and top with a meatloaf slice. Drain salad, if using; mound on top of meatloaf, dividing equally. Garnish with cilantro.
HOISIN-GLAZED SESAME CHICKEN MEATLOAF
This crowd-friendly favorite is packed with fresh garlic and ginger and topped with a sticky-sweet hoisin glaze. It's easy enough to whip up on busy weeknights and impressive enough to serve at a special weekend dinner, making it the perfect addition to your menu any day of the week.
Provided by Kelly Senyei
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-5-inch loaf pan with butter (see Cook's Note).
- Heat the olive oil and sesame oil in a medium skillet over medium-low heat until warm. Add the onions, garlic, ginger and a pinch each of salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 8 minutes. Transfer the mixture to a large bowl and let cool to room temperature.
- Meanwhile, stir together the panko and milk in a small bowl and set aside for 5 minutes, then transfer to the large bowl. Add the chicken, soy sauce and eggs and mix together with your hands just until combined. Transfer to the prepared loaf pan and smooth out the top. Bake the meatloaf for 45 minutes.
- Meanwhile, whisk together the hoisin sauce and blackberry jam in a small saucepan over medium-low heat until smooth and warm, about 3 minutes. Remove from the heat and cover with foil to keep warm.
- Remove the meatloaf from the oven and brush generously with the hoisin glaze. Return to the oven and continue to bake until the meatloaf reaches an internal temperature of 165 degrees F, about 20 minutes. Remove from the oven and let the meatloaf sit for 5 to 10 minutes.
- Sprinkle sesame seeds over the meatloaf then slice and serve topped with the remaining hoisin glaze.
GLAZED ASIAN CHICKEN MEATLOAF
Toss the takeout menus in favor of a quick and easy recipe for baked chicken meatloaf with sticky Hoisin glaze.
Provided by Kelly Senyei
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F.
- Add the sesame oil and olive oil to a medium sauté pan set over medium-low heat. Once the oil is warm, add the onions, garlic, ginger, and a pinch of salt and pepper. Cook the mixture, stirring occasionally, until the onions are translucent. Transfer the mixture to a bowl and cool it to room temp.
- While the onion mixture is cooling, mix together the Panko breadcrumbs and whole milk in a small bowl and set it aside for 5 minutes.
- Grease a 9-by-5-inch loaf pan with butter.
- In a large bowl, combine the ground chicken, onion mixture, soaked breadcrumbs, eggs and soy sauce. Using your hands, mix together the ingredients just until they're combined. Transfer the mixture into the greased baking pan and smooth out the top.
- In a saucepot set over medium-low heat, whisk together the hoisin sauce and blackberry jam. Remove the glaze from the heat then cover it with foil to keep it warm.
- Bake the meatloaf for 45 minutes then remove it from the oven and brush is generously with the hoisin glaze. Return the meatloaf to the oven and continue baking it an additional 20 minutes or until it reaches an internal temperature of 165°F. Remove the meatloaf from the oven and let it sit for 5 to 10 minutes. Top the meatloaf with the sesame seeds then slice and serve it topped with the remaining hoisin glaze.
Nutrition Facts : Calories 430 kcal, Carbohydrate 36 g, Protein 31 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 187 mg, Sodium 836 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
HOISIN AND BOURBON-GLAZED PORK TENDERLOIN
This recipe is from Cooking Light. We loved it and make it regularly now. It's one that does not require marinating for hours before hand, yet the flavors are very tasty - a combination of sweet, sour, salty, and spicy. The prep time does not include time to get the grill ready.
Provided by PanNan
Categories Pork
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill- (great to use soaked hickory wood chips if you have them).
- Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.
- Butterfly pork- slice pork lengthwise, cutting to, but not through, other side.
- Open halves, laying pork flat.
- Sprinkle pork with salt and pepper.
- If using wood chips, place on coals just before cooking meat.
- Place pork on grill that has been sprayed with cooking spray.
- Cook 5 minutes.
- Turn and baste top of pork with hoisin mixture; cook 5 minutes.
- Turn and baste top of pork.
- Cook another five minutes.
- Check temperature with an instant read thermometer.
- If 155 degrees remove and let rest for five minutes.
- If it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.
- Do not overcook- it should be moist.
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