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sticky asian-inspired meatloaf with water chestnuts

The best way to cook a meatloaf is free-standing, not in a loaf pan. This way you’re insured of a browned, sticky crust & an easy to cut loaf that is so good served hot or cold.
Prep Time30 mins
Cook Time1 hr
resting10 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: American
Servings: 6
Author: Lovoni


  • 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.