Hoisin-Glazed Meatloaf

When served with a side of mashed potatoes (or mac and cheese), meatloaf is the perfect comfort food. This Hoisin-Glazed Meatloaf is a new take on the classic meatloaf, with two intriguing variations on the theme: A fancy version that is just right for meatloaf sandwiches and Hoisin-glazed minis that are perfect for a party.


for the hoisin-glaze:
1 (8-ounce) jar Hoisin sauce
½ cup rice vinegar
1 1-inch piece ginger, peeled, minced
2 garlic cloves, minced

for the meatloaf:
2 slices white bread or bread on hand, cut into ½-inch cubes
½ cup reduced-sodium organic chicken broth
2 tablespoons butter
6 cloves garlic, minced
1 3-inch piece ginger, peeled, minced
1 medium carrot, grated
1 medium onion, diced
2 stalks celery, diced
2 pounds lean ground round
1 pound ground Italian sausage or unseasoned ground pork
2 eggs
1 teaspoon Chinese five-spice powder
1¼ teaspoons sea salt
1 teaspoon ground black pepper
2 tablespoons of the reserved glaze


make the hoisin-glaze:
In a medium saucepan over medium heat, bring all ingredients to a boil. Reduce heat to low and simmer, stirring often, until sauce thickens to a glaze, about 10 minutes. Let cool.

make the meatloaf:
Preheat your oven to 375 degrees. In a large bowl, soak bread cubes in chicken broth, until liquid is absorbed. Heat butter in a large skillet over medium-high heat. Add garlic, ginger, carrot, onion and celery. Cook for 5 minutes and set aside to cool.

To the bread mixture add meat, eggs, spice, salt, pepper and 2 tablespoons of the cooled glaze. Add the cooled vegetables. Using hands, mix well until combined. Turn meatloaf into a rimmed baking sheet lined with parchment paper, shape into a loaf. Make shallow indentations around the sides. Using a pastry brush, generously brush the glaze over the loaf, reserving some to serve with. Bake for 1 hour or until internal temperature reaches 155°F. Let meatloaf cool, 10 minutes before slicing.

Makes 1 meatloaf or 12 mini meat loaves

Spray a 12-cup muffin pan with nonstick cooking spray. Divide meat mixture among prepared muffin cups; brush tops of meat loaves with the glaze, reserving some to serve with. Place the muffin pan on a rimmed baking sheet lined with parchment paper to catch the drippings. Bake for 30 to 45 minutes or until internal temperature reaches 155°F. Carefully remove from cups immediately and place on rack to cool.

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