Pork Asian

Pork and beef meatloaf with hoisin glaze banh mi

Name: Pork and beef meatloaf with hoisin glaze banh mi
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: 6
Cuisine: /asian
Ingredients: 3 slices (110g) white bread, crusts removed, torn; 1/2 cup (125ml) Chicken Style Liquid Stock; 1 tbs olive oil; 200g bacon, finely chopped; 1 onion, coarsely grated; 2 celery stalks, finely grated; 2 tbs finely grated ginger; 2 garlic cloves, crushed; 500g beef mince; 500g pork mince; 1/4 cup finely chopped coriander leaves; 2 eggs, lightly beaten; 1 tsp five-spice powder; 240ml hoisin sauce; 1/2 cup (125ml) rice wine vinegar; 2 tbs fish sauce; 1 tbs finely grated ginger; 2 tbs maple syrup; 2 tbs tomato sauce; 1 carrot, shredded; 1 Lebanese cucumber, shredded; 60g daikon (white Japanese radish), shredded; 1 tbs rice wine vinegar; 2 tsp caster sugar; 6 small baguettes or other crusty rolls; 6 thick slices meatloaf and reserved hoisin glaze; Vietnamese mint, mint & coriander leaves, mayonnaise, sliced long red chilli & lime halves, to serve

2 ratings

30m

2h 10m

https://healthimprovements.info/recipes/pork-beef-meatloaf-hoisin-glaze-banh-mi/u8hw76Ii — Pork and beef meatloaf with hoisin glaze banh mi

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by Valli Little

delicious. team

Mar 01, 2017

Make this glazed meatloaf ahead, then slice and serve with pickled vegetables in a baguette to make banh mi or with mashed sweet potato. If reheating, fry in a little oil to heat through, says Valli.

Meatloaf

3 slices (110g) white bread, crusts removed, torn
1/2 cup (125ml) Massel Chicken Style Liquid Stock
1 tbs olive oil
200g bacon, finely chopped
1 onion, coarsely grated
2 celery stalks, finely grated
2 tbs finely grated ginger
2 garlic cloves, crushed
500g beef mince
500g pork mince
1/4 cup finely chopped coriander leaves
2 eggs, lightly beaten
1 tsp five-spice powder

Hoisin glaze

240ml hoisin sauce
1/2 cup (125ml) rice wine vinegar
2 tbs fish sauce
1 tbs finely grated ginger
2 tbs maple syrup
2 tbs tomato sauce

Banh mi

1 carrot, shredded
1 Lebanese cucumber, shredded
60g daikon (white Japanese radish), shredded
1 tbs rice wine vinegar
2 tsp caster sugar
6 small baguettes or other crusty rolls
6 thick slices meatloaf and reserved hoisin glaze
Vietnamese mint, mint & coriander leaves, mayonnaise, sliced long red chilli & lime halves, to serve

Method

1.

For the meatloaf glaze, place all ingredients in a saucepan over medium heat. Bring to the boil, then reduce heat to low and simmer for 10 minutes or until thickened. Cool.
2.

For the meatloaf, combine bread and stock in a bowl and set aside to absorb.
3.

Preheat oven to 180°C. Grease a 1.5L (6-cup) loaf pan.
4.

Heat oil in a frypan over medium heat, then add bacon and cook, stirring, for 2-3 minutes or until crisp. Add onion, celery, ginger and garlic, and cook, stirring, for a further 2-3 minutes or until soft.
5.

Transfer to a bowl, then add minces, coriander, egg, five-spice, soaked bread and 2 tbs glaze. Season. Combine using your hands, then press into pan.
6.

Cover with foil and place on a baking tray. Bake for 30 minutes, then drain excess liquid and brush with 2 tbs glaze. Re-cover with foil and bake for a further 30 minutes, then brush with another 2 tbs glaze. Discard foil and bake for a final 30 minutes or until glossy and cooked through. Cool for 10 minutes, then turn out and brush with remaining glaze.
7.

Refrigerate, covered, for up to 5 days, or thickly slice meatloaf and freeze slices with baking paper in between in freezer bags for up to 3 months.
8.

For banh mi, combine carrot, cucumber, daikon, vinegar and sugar in a bowl. Set aside for 10 minutes to pickle, then drain.
9.

Fill baguettes with meatloaf, pickled vegetables, herbs, mayonnaise and chilli. Serve with lime and glaze on the side.