Char Siu Glazed Meatloaf

 

Ingredients: (serves 2-3)

500 g. minced pork

1/2 cup panko breadcrumbs

1 tsp. chicken stock granules

1/4 cup tomato ketchup

1/4 cup Chinese Char Siu Sauce

1/2 carrot (peeled, coarsely grated)

1 tbsp. finely slice spring onion

1 tbsp. chopped coriander

1/2 egg

1 tsp. salt

Dash ground black pepper

1/2 cup water

Topping/Sprinkle (optional)

Chili flakes

Toasted white sesame seeds

Quick pickled carrots:

1/4 carrot (peeled and julienned)

1/2 red chili (finely sliced)

1/2 tbsp. granulated sugar

1/2 tbsp. vinegar

1/4 tsp. salt

Methods:

1. Line a 3" x 6" loaf pan with Silicon parchment paper, allowing the paper to overhang the 2 long sides.
2. In a bowl, add breadcrumbs, chicken stock granules and 1/2 cup water.  Mix and allow to absorb for 5 minutes.
3. In a small bowl, combine ketchup and char siu sauce.
4. In a separate large bowl, place the minced pork, soaked breadcrumbs, carrot, spring onion, coriander, egg, salt and black pepper.  Add half of the ketchup and char siu sauce mixture (reserve the remainder for later).  Mix well until combined.
5. Place the minced mixture in the prepared pan, pressing down well.  Bake in a preheated oven of 160 degree Celsius for 30 minutes.  Drain off any excess fat and juices.  Glaze the top of the meatloaf with the reserved ketchup mixture.  Bake for a further 20 minutes or until top is golden.
6. In the meantime, make the quick pickled carrots.  Combine the ingredients in a bowl, set aside for at least 10 minutes. I prefer to pickle it longer. 
7. Remove the meatloaf from the oven and rest for 10 minutes.  
8. Remove from pan onto a serving plate.  Sprinkle with chili flakes and sesame seeds (if using).  Slice and serve with quick pickled carrots and other side ingredients, based on your preference.  I serve mine with Creamy Japanese Potato Salad.  Look out for the recipe in my next blog.

Before baking

This yummylicious recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.