Hoisin Ketchup Glazed Asian Meatloaf

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Hoisin Ketchup Glazed Asian Meatloaf
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    [post_date] => 2017-02-23 11:06:58
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    [post_title] => Hoisin Ketchup Glazed Asian Meatloaf
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02.23

Meatloaf might be one of my all-time favorite foods. It defies all logic, but there's something undeniably comforting about these rich, aromatic lumps of love. I can't even take myself seriously as I write this, and yet, it's true. A great meatloaf is an absolute joy to eat.

The first meatloaf recipe I posted on LL Balanced is my Turkey Lentil Jalapeno Loaf, and it is still an all-time favorite. In fact, I actually included it in my cookbook (shameless plus for pre-order)! While I adore that recipe, I recently found myself hankering for the hearty sliceable goodness of a meatloaf with some of my favorite Asian flavorings: tamari, sesame oil, green onions and Hoisin Sauce.

I took the liberty of creating a hoisin-ketchup hybrid, because I'm not sure I can qualify anything as a meatloaf that doesn't include ketchup. Plus, I had a hunch that it would be an epic combination, and by golly I was right!

This East-Meets-West Hoisin Glazed Asian Meatloaf satisfies all of my sensory dinner cravings!

Besides the unique flavor profile, this recipe veers from tradition by swapping breadcrumbs for almond flour, which adds extra healthy fat and protein, and focusing on the highest-quality humanely-sourced meat.

This loaf will have you rubbing your belly in satisfaction but not discomfort! Like heavier, greasier meatloafs(loaves?!) of yore, this doesn't need to be special occasion food, but instead can be part of your weekly dinner routine.

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TOTAL TIME :45minutes20minutes15 minutes
8slices
INGREDIENTS
  • MEATLOAF
  • 1/2 medium yellow onion
  • 4 cloves garlic, minced
  • 1 tablespoon olive, avocado or coconut oil
  • 1 batch Hoisin Ketchup
  • 1 lb grassfed ground beef
  • 1 lb organic ground turkey
  • 1/2 cup grated carrot (approximately 1 small)
  • 1/2 cup thinly sliced scallions
  • 1/2 cup blanched almond flour
  • 2 large eggs
  • 1 teaspoon sea salt (if salt sensitive, use 1/2 teaspoon)
  • 1/4 teaspoon black pepper
  • HOISIN KETCHUP
  • 1/4 cup organic ketchup
  • 3 tablespoons low-sodium Tamari (sub soy sauce)
  • 1 tablespoon maple syrup
  • 1 tablespoon sriracha (optional if you like spice!)
  • 2 tablespoons organic unsalted unsweetened peanut butter (sub almond butter or tahini)
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon freshly grated ginger (sub 1/4 teaspoon ground)
  • 1/4 teaspoon garlic powder
  • Optional: sesame seeds, extra sliced scallions, red pepper flakes, cilantro
DIRECTIONS
  1. Preheat oven to 350 degrees and line a large baking sheet with nonstick parchment paper.
  2. Heat a small sauté pan to medium-low heat and add oil. When oil moves easily around the pan, add onion. Cook, stirring, until onion is softened and translucent, approximately 4-5 minutes. Add garlic and cook, stirring, another minute, until garlic is softened and fragrant. Remove pan from heat to cool.
  3. In a small mixing bowl, whisk together all of the hoisin ketchup ingredients. In a large mixing bowl, combine 3 tablespoons Hoisin Ketchup, as well as all remaining ingredients. Use clean hands to mix ingredients thoroughly.
  4. Turn mixture onto your baking sheet and form into a loaf shape, approximately 12” long and 3” high. Wetting your hands slightly will help prevent sticking.
  5. Loosely cover loaf with tin foil and bake for 25 minutes. Remove tin foil and spread remaining Hoisin Ketchup in an even layer over loaf. Bake another 15 minutes, uncovered, or until loaf is mostly firm to touch and has golden-brown edges. Allow to cool another 15 minutes before slicing. Loaf will keep tightly sealed in the refrigerator up to 4 days, assuming meat was fresh upon purchase.
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