Spicy Asian Pork Meatloaf
I cannot believe it’s only Wednesday! This has been a very funny week for me, schedule-wise. I worked a partial day yesterday to accept delivery of our new dryer, and worked a partial day today for a doctor’s appointment. It has left me with an odd sense of timing all week, and I am very glad to get back to a normal schedule for the remaining days of the week.
Being that I knew I was going to have a bit of extra time this evening, I decided that I wanted to make some Asian Cabbage Rolls, from a lovely recipe I found on Food o’del Mundo. I have never made stuffed cabbage before, even though it is something I have eaten many times, and I felt like it was my time to try it. By the time I had torn the fifth straight cabbage leaf, I realized that I had to make a plan B. I didn’t have any other vegetables to wrap the filling, and nothing else was really coming to mind, so I settled on the next best thing: meatloaf!
I took the filling from the recipe, shaped it into two loaves (one of which I froze for another day), got out a baking sheet and some parchment paper, and preheated the oven. I used the sauce from the recipe as a glaze and some gravy, and baked until my meat thermometer read 160 degrees. After a small rest period I sliced it and served it on top of the leftover Sushi rice from the other night, with some of the extra sauce drizzled on top. I am happy to say it was very tasty, and was a great recovery! This is pretty spicy, so if that’s not your jam, back off a bit (or totally leave out) the sambal and sriracha.
Spicy Asian Pork Meatloaf (makes 2 loaves, 8 servings total)
Loosely adapted from Food o’del Mundo
- 2 lbs. ground pork
- 1 cup cooked quinoa
- 1 cup chopped fresh cilantro
- 1 tbsp. chopped garlic
- 2 tbsp. freshly grated ginger
- 1 cup shredded carrots
- 2 tbsp. lemon juice
- 1 tbsp. fish sauce
- 2 tbsp. soy sauce
- 1 tbsp. sambal oelek
- Preheat oven to 350 degrees Fahrenheit.
- Layout parchment paper on a baking sheet.
- Combine all ingredients in a large mixing bowl, and form into two loaves on baking sheet. Freeze one now if you’re not planning on making both.
- Bake for approximately 45 minutes or until meat thermometer reads 160 degrees Fahrenheit. Brush with sauce (below) every 15 minutes or so.
- When finished cooking, remove from oven and let rest for at least 5 minutes (don’t pull out the thermometer until it’s rested!).
- Cut each loaf into 8 slices, and drizzle with the remaining sauce. Don’t forget to save some sauce if you froze the other loaf.
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 3 tbsp. oyster sauce
- 1 tbsp. dark sesame oil
- 1 tbsp. fish sauce
- 2 cloves garlic, minced
- 1 tbsp. sriracha
- 1 3/4 cups beef broth (1 15 oz. can)
- 1 tbsp. honey
- 2 tbsp. corn starch
- Whisk all ingredients together in a medium sauce pan over medium-high heat.
- Bring to a boil, stirring occasionally, and reduce to a simmer. Brush on meatloaf as it cooks and save the rest to drizzle on top!