Asianstylemeatloaf Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
• Bake in preheated oven for 40 minutes.
• Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let rest for 5 minutes.

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Heat the olive oil in a medium skillet over medium heat. Add the garlic, onion, bell pepper and crushed red pepper if using and saute until the vegetables are tender, about 5 minutes. Set aside to cool.
• In a large bowl, combine the beef, Parmesan, breadcrumbs, parsley, Worcestershire sauce, garlic salt, kosher salt, pepper, basil, eggs, 1/2 cup of the marinara and the cooled vegetables. Use your hands to mix everything together. Transfer the mixture to the center of the prepared baking sheet and form into a loaf. Coat the meat loaf with the remaining 1/2 cup marinara.
• Bake until the meat loaf is firm, 45 minutes to 1 hour (depending on the shape of your loaf). Let set for about 5 minutes before slicing.
• For the sandwiches: Butter the rolls and then sprinkle with garlic salt. Transfer to a baking sheet and bake until light golden and toasted, about 5 minutes.
• Add a slice of meatloaf to each toasted roll and top with some of the marinara and 3 slices mozzarella. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, combine first 10 ingredients. Add turkey and sausage; mix lightly but thoroughly. Transfer to 2 greased 9x5-in. loaf pans. Mix topping ingredients; spread over tops., Bake until a thermometer reads 165°, 50-55 minutes. Let stand 10 minutes before slicing. Freeze option: Shape meat loaves in plastic wrap-lined loaf pans; cover and freeze until firm. Remove from pans and wrap securely in foil; return to freezer. To use, unwrap and bake meat loaves as directed, increasing time to 1-1/4-1-1/2 hours or until a thermometer inserted in center reads 165°.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat corn oil and sesame oil in a large skillet. Add carrots, green bell pepper, and onion; cook and stir until softened, about 5 minutes. Stir in soy sauce, sake, mirin, sugar, and fish soup stock. Mix in garlic and ginger. Let cool, 5 to 10 minutes.
• Mix turkey, pork, and eggs together in a large bowl until blended. Stir in cooled carrot mixture and bread crumbs until well combined. Press evenly into a loaf pan.
• Bake in the preheated oven until browned, about 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C); continue baking until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 30 minutes more.
• Let stand before serving, about 5 minutes.

Steps:

• Preheat oven to 350 degrees In a large bowl mix together the beef, pork, bread crumbs, eggs, onion, and celery.
• Season with 3 tbsp soy sauce, ginger, and 2 tbsp hoisin sauce.
• Pat mixture into a shallow 2 quart baking pan.
• Bake in preheated oven for 40 minutes.
• Drain grease from pan.
• In a small bowl mix 1/2 cup hoisin with 2 tbsp ketchup.
• Spread over top of meatloaf.
• Continue baking for 20 minutes.
• Remove from oven and let rest for 5 minutes.

Steps:

• In a large saute pan coated with oil, add the garlic, ginger and black beans. Stir and season. Add carrots, celery, onions, zucchini and stir. Add sambal and hoisin and continue to stir. When the mixture is cooled, mix in the rice, pork and eggs. Season with salt and black pepper. (Test for seasoning by cooking a small piece in boiling water, a frying pan or even nuking it.) Spray a non-stick meatloaf pan and fill with mix. Bake in a preheated 350 degree oven for 45 to 60 minutes or until a knife/poker comes out clean.
• For the Red Wine Mushroom Gravy: In a saucepan coated with oil, caramelize the garlic, onions and mushrooms. Deglaze with red wine and reduce by 75 percent. Add the stock and soy sauce and reduce by 50 percent. Check for seasoning. Using a hand blender, puree the sauce and add the butter. Check again for seasoning. Keep warm.
• Plating: Sauce the plate completely then top off with a thick slab of meatloaf.
• Wine Suggestion: Rabbit Ridge. California Zinfandel, Barrel Cuvee, 1997

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir until crisp-tender, 4-5 minutes. Add carrots and garlic; cook and stir until tender, 1-2 minutes longer. Transfer vegetable mixture to a large bowl. Add eggs, crackers and seasonings. Add beef; mix lightly but thoroughly, Shape into an 8x4-in. loaf in a greased 11x7-in. baking dish. Bake, covered, for 45 minutes. Uncover and bake until a thermometer reads 160°, 15-20 minutes longer. Let stand 10 minutes. Cut into slices; spread with pimento cheese. Serve with potatoes and if desired, shredded cheese and jalapeno.

Steps:

• Preheat oven to 350°F.
• In a large bowl combine ground beef, 1 cup sauce, 1/2 cup green peppers, 1/2 cup oats, 1/2 cup cheese, eggs, salt and pepper.
• In a 13 x 9 baking pan, shape into loaf.
• Top with 1/2 cup sauce.
• Bake uncovered for 50 minutes.
• Top with 1/2 cup cheese and bake an additional 10 minutes.
• Let stand 10 minutes before serving.
• Remove meat loaf to serving platter and serve with sauce.
• 377 calories per serving, 26.8 g fat, 7.2 g carbohydrates.

Steps:

• 1. In medium saucepan saute onions, garlic and red pepper in olive oil over medium to medium high heat until cooked through. remove to a large mixing bowl and allow to cool.
• 2. When above is cool, add all of the remaining ingredients together except for the marinara. mix with hands until all ingredients are combined. score with hand to form two equal sections. Pack each meat mixture into its own oiled loaf pan. if you do not have a loaf pan, form the meat mixtures into two loaf shapes on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
• 3. Bake at 350 for approximately 50 to 60 minutes. Remove from the oven and let rest for 5 minutes before serving.

Steps:

• Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Add the tomato paste and cook, stirring often, until the tomato paste turns deep red in color, about 2 minutes. Remove the pan from the heat and let the onion mixture cool to room temperature.
• In a large bowl, stir together the panko and milk. Add the ground beef, eggs, parsley, Worcestershire sauce, thyme, salt, pepper, and the onion mixture and use your hands to combine. Do not overmix!
• Shape the beef mixture into a 10 x 5-inch loaf on the prepared baking sheet. Brush the top and sides with ketchup.
• Bake the meatloaf until the top is browned and the internal temperature reaches 160°F (70°C), about 50 minutes.
• Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 350ºF.
• Spray a 9x5" loaf pan with olive oil flavored cooking spray.
• In a medium bowl, combine 1/2 cup salsa and sour cream.
• Refrigerate.
• In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese.
• Mix well to combine.
• Pat mixture into prepared baking dish.
• Bake for 45 to 50 minutes.
• Place baking dish on a wire rack and let set for 5 minutes.
• Cut into 6 servings.
• Serving size (1 slice) When serving, top each piece with 2 tablespoons sour cream mixture.
• Healthy Exchanges: 2-2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt.
• Cal.
• Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate WW- 4 Points per serving.

Steps:

• Preheat oven to 350°.
• In a big bowl, combine all the ingredients EXCEPT 2 cups of rice, the glaze, and the
• wasabi; mix well.
• Turn the mixture into a lightly oiled 9 x 5 inch loaf pan; gently pat down.
• Bake for 45 minutes; meanwhile make the glaze-in a small bowl, whisk the glaze ingredients together.
• Spread the glaze on top of the loaf and bake 15 more minutes, until the loaf is firm and the top is lightly browned and the sauce is bubbly.
• Let stand in the pan for 5-10 minutes before serving.
• Remove the loaf from the pan and slice to serve.
• Serve with the remaining rice and wasabi.