ASIAN
MEATLOAF
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.
Serves 4
-
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
1. 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.
2. 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.
