Asian Barbequed Meatloaf
Ginger and garlic add some pep to an old-fashioned favorite. Delicious as it is, straight out of the oven, but for a twist, try grilling slices and serving them on hard rolls with lettuce and tomato.
4 garlic cloves, minced
1 cup chopped onion or scallion/green onion
2 tablespoons minced peeled fresh ginger
2 tablespoons vegetable oil
½ cup ketchup
3 tablespoons molasses
3 tablespoons brewed soy sauce (such as Kikkoman)
1 tablespoon wine or cider vinegar
½ teaspoon black pepper
½ cup fresh bread crumbs
¼ cup milk
1 teaspoon Clabber Girl Cornstarch
1 pound ground beef
1 pound ground pork
Preheat oven to 375’F
In a skillet cook the onion and ginger in the oil over moderate heat, stirring until pale golden. Transfer half the mixture to a large bowl and reserve. To the mixture remaining in the skillet add the ketchup, molasses, soy sauce and pepper. Simmer the sauce for 2 minutes and transfer to a bowl.
To the reserved ginger mixture in the bowl add the breadcrumbs, milk and cornstarch and stir well. Stir in 1/3 cup of the sauce. Add the beef and pork and gently stir the mixture until just combined. Transfer to a 8-1/2 or 9 inch loaf pan, mounding it in the shape of a loaf .
Top the meat with ¼ cup of the sauce and bake for 1 hour 15 minutes or until cooked through.
Let the meat loaf cool for 15 minutes before pouring off the fat and slicing. Serve extra sauce on the side.
For Grilled Meatloaf : Chill cooked meatloaf thoroughly. Slice 1-inch thick and brush slices with the additional sauce. Grill slices until hot.
Serves 6 to 8
From Leslie Glover Pendleton