Mini Meatloaves With Chili Sesame Glaze

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from wsj.com

Ingredients

  • For the Glaze:

  • 1/2

    cup rice wine vinegar

  • 6

    tablespoons honey

  • 1/4

    cup soy sauce

  • 3

    tablespoons toasted sesame oil

  • 2

    tablespoons Asian chili-garlic paste, plus more to taste

  • 2

    cloves garlic, minced

  • 1/4

    teaspoon salt

  • For the Meatloaf:

  • Vegetable oil, for pan

  • 2

    pounds cold ground beef

  • 2

    cups fresh white breadcrumbs

  • 2

    eggs, lightly beaten

  • 1

    tablespoon peeled and minced fresh ginger

  • 1

    tablespoon Asian chili-garlic paste

  • 1 1/2

    cups roughly chopped cilantro

  • 10

    scallions, trimmed and finely chopped

  • 2

    tablespoons soy sauce

  • 2

    tablespoons toasted sesame oil

  • 2

    tablespoons hoisin sauce

  • 4

    cloves garlic, crushed

  • 1

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • For the Garnish:

  • 2

    tablespoons black or white sesame seeds, or a combination

  • Chopped cilantro

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Make Glaze: Bring vinegar, honey, soy sauce, sesame oil, chili-garlic paste, garlic and salt to a boil in a medium saucepan over medium-high heat. Once liquid comes to a boil, decrease heat to low and simmer until mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat. Meanwhile, Make Meatloaf: In a large bowl, combine all ingredients and mix well but lightly, using your hands or a fork. Divide meat mixture into 6 equal portions and shape each into a small loaf. Place on prepared baking sheet. Use a spoon to make a small indentation in top of each loaf. Spoon a tablespoon of glaze over each loaf. Reserve remaining glaze for later use. Place meatloaves in oven. Bake, using a meat thermometer to monitor temperature, until internal temperature reaches 155-160 degrees, 20-25 minutes. Remove from oven and spread another spoonful of glaze over each loaf. Set aside five minutes, then transfer to a platter. Sprinkle with sesame seeds and herbs. Serve hot, warm or at room temperature.

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