This is not your average meatloaf – it’s so much better. Sticky Asian-inspired meatloaf with water chestnuts has wonderful Chinese & South East Asian flavors we all love: sweet chili sauce; hoisin; fresh cilantro; ginger; garlic, soy sauce & green onion. And instead of being cooked in a loaf pan, this meatloaf is free-standing, allowing the outside to darken, form a crust & become sticky with the Asian sauces.
Jump to Recipe
Of course flavor is important but the way the meatloaf is cooked is really the trick to a good meatloaf. Most recipes call for cooking the meatloaf in a loaf pan. As meat cooks, it releases liquid, juice, fats, call it what you want; but now you’ve got a hunk of ground meat sitting in liquid steaming & stewing. Not particularly palatable. Take that same raw mixture, press it into a rectangle on a piece of parchment paper, roll it up & cook it on a baking sheet, basting it with some sauce during the last part of cooking, & now you’ve here’s a meatloaf that is browned, caramelized & with a dark a crust – much more appetizing wouldn’t you agree?
Also, get in & use your hands to mix. I’ve read in some recipes where the author states to not over mix as it’ll toughen the meatloaf. That’s bullshit. The best way to mix a meatloaf, or meatballs, is to get in with your hands to make sure all the ingredients are thoroughly incorporated. This recipe requires using your hands anyway because you have to shape the mixture into a rectangle to roll it up. May as well mix it with ’em too.
I use a combination of beef & pork sausage for both flavor & texture. It’s not mandatory, you can use all beef, I have tested it with 100% ground beef – both meats are good. Just make sure to use the 70/30 & not lean ground meat. Then, once you’ve made this recipe, feel free to switch up the flavors with different sauces, herbs & veg but keep the ratios the same.
To serve with the meatloaf: Creamy Ginger Slaw, Sweet Cucumber Peanut Salad & Super Crunchy Roasted Potatoes.
Toodles, Lovoni xo
sticky asian-inspired meatloaf with water chestnuts
Ingredients
- 1 large egg
- 2 tablespoons Asian sweet chili sauce, plus 2 tablespoons extra
- 2 tablespoons hoisin sauce, plus 2 tablespoons extra
- 1 tablespoon soy sauce, plus 1 tablespoon extra
- 1 cup panko breadcrumbs (or regular dried breadcrumbs)
- a pinch of sea salt & freshly ground black pepper
- 8 oz can sliced water chestnuts, drained & diced (227g)
- 1 cup grated carrot
- 1 cup thinly sliced green onion
- 2 tablespoons finely grated ginger
- 4 garlic cloves, minced
- 1/3 cup chopped fresh cilantro, plus extra for garnish (coriander)
- 1 lb 70/30 ground beef (500g beef mince)
- 1 lb ground pork sausage (500g sausage mince)
- 2 tablespoons melted butter
- Using a fork, stir the egg, 2 tablespoons sweet chili sauce, hoisin sauce & soy together in a large bowl. Add the breadcrumbs, salt & pepper; stir to combine. Let mixture sit for 5 minutes to soften the breadcrumbs.
- Line a baking sheet with parchment paper or greased foil. Preheat the oven to 350F (180C).
- Add water chestnuts, carrot, onion, ginger, garlic & cilantro to the breadcrumb mixture; stir to combine.
- Add beef & pork, stiring thoroughly until everything is combined – I use my hands for this & usually wear surgical gloves (for ease of clean-up & sanitation). Place the mixture on a piece of parchment paper. Press the mixture to form a 10 x 14-inch (25 x 35cm) rectangle. Roll-up from one short side, jellyroll style, to form a log. Place on prepared baking sheet, seam-side down. Bake, uncovered, for 30 minutes.
- While the meatloaf is cooking, combine melted butter, 2 tablespoons sweet chili sauce, 2 tablespoons hoisin sauce & 1 tablespoon of soy in a small bowl. Brush some of the mixture over the meatloaf. Cook, brushing with sauce mixture twice more during cooking until it's all used, for 30 minutes or until firm & cooked through when a meat thermometer inserted into the center reads 160F/71C. Cover & let stand 5 to 10 minutes before cutting into about 1-inch (2.5cm) thick slices. Serves 6.
Welcome to Fresh Hunger – rustic, globally inspired food, peppered with Aussie style. I’m Lovoni – food creative, greedy guts & a lover of all things whimsical.
Made this tonight. Delicious. Even husband enjoyed it and he’s definitely not a meatloaf lover.
Fantastic. Glad your hubby enjoyed it.
Sounds delicious… My husband doesn’t like meatloaf because he says it’s dry and dense..my guess is that he’ll really like this because of the Asian flavors… Can’t wait to try it!
Tell him I’ve not been a fan either but this one is special! I love it. And I think it’s even better cold. My hubby has been eating on it for a couple of days. Let me know how you like it.