I was flipping through food magazines and came across a meatloaf recipe that cuts the baking time in half and also doesn’t have your meatloaf drowning in its own fat. So I had to try it. I wanted to do a twist on it though. Instead of the normal meatloaf I wanted to create one with asian flavors.
Mini Asian Meatloaves
2/3 cup Finely crushed rice crackers (I used small edemame rice crackers, about half the bag)
1/2 cup milk
3 Tbsp soy sauce
1/3 cup finely chopped scallions
1 Tbsp wasabi powder (+ 1 Tbsp water to make a paste)
1/2 tsp finely diced ginger
1 tsp garlic powder
salt and white pepper to taste
1 1/2 lbs 85/15 ground chuck
2 tsp veg oil
1/2 cup Katsup
1/4 cup brown sugar
2 tsp rice vinegar
2 tsp apple cider vinegar
generous dash of siracha
Heat oven to 500 hundred degrees. Place a broiler pan with slotted top on middle oven rack.
Mix together cracker crumbs, milk, soy sauce, scallions, wasabi, egg, garlic powder, ginger, salt, and pepper. Add the meat and mix thoroughly until everything is combined evenly. Form 4 packed loaves each measuring around 4 by 3 inches.
Heat oil in a non stick skillet over medium high heat. Cook the loaves until well browned on top and bottom. 2-3 minutes per side.
Mix together ingredients for glaze.
Transfer loaves onto the heated broiler pan. Spoon about a tablespoon of glaze over each loaf (save the rest for serving). Bake until an instant-read thermometer registers 160 degrees. About 9-13 minutes. Let the loaves cool for about 3 minutes. Eat and enjoy!