I made my first meatloaf when I was fifteen, and it left a lot to be desired. I thought all you had to do to make meatloaf was put some ground meat in a pan and bake it. The result of this approach, when served, was a break-your-toe food-brick.
I've since earned my meatloaf credentials, and I offer this delicious East-West take on the classic as proof. Light, juicy, and spicy, too, it's superior in every way, thanks largely to the flavored panko in it. This comfort dish, served with a ketchup-sambal relish, is great hot, but you can also refrigerate it and serve it the next day. Or try it in sandwiches, an approach I love.
1/4 cup ketchup
1/4 cup plus 1 tablespoon Traditional Spicy Sambal or regular sambal
1 1/2 pounds ground beef, chuck or round
1 pound ground pork
2 large onions, cut into 1/4-inch dice
2 tablespoons minced garlic
2 tablespoons naturally brewed soy sauce
2 eggs, lightly beaten
1/4 cup Worcestershire sauce
1 cup Spiced Panko Bread Crumbs
Kosher salt and freshly ground black pepper to taste
3 bacon strips
- Preheat the oven to 350°F. Oil a 1 1/2-quart loaf pan and line the bottom with parchment paper. In a small bowl, combine the ketchup and the 1 tablespoon of sambal and set aside.
- In a large nonreactive bowl, combine the ground beef and pork. Add the onions, garlic, the remaining 14 cup of sambal, the soy sauce, eggs, Worcestershire sauce, and panko. Season with salt and pepper and, using your hand, mix well. Fill the pan with the mixture, top with the bacon, and bake until cooked through, about 45 minutes. Unmold, slice, and serve with the sambal mixture on the side as a condiment.
WineGrape type: Zinfandel
Characteristics: Explosion of ripe blackberries, nutmeg, licorice, rich mouthfeel and long finish, warm gentle spices
Recommendations: F. Teldeschi Winery,Dry Creek Valley, California or Ravenswood, Sonoma County, California