Prep Time::30 mins
Cook Time:: 1 hr 15 mins
Chill Time:: 1 hr
Total Time:: 1 hr 45 mins
Servings::8
Ingredients
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Meatloaf:
1 tablespoon vegetable oil
1 cup diced yellow onion
3 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
2 pounds ground beef
1 cup cooked rice, cold or at room temperature
1 large egg, beaten
1/2 cup sliced green onions
1 tablespoon soy sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Sauce:
2 teaspoons vegetable oil
1 tablespoon grated fresh ginger
4 cloves garlic, minced
1/2 cup packed brown sugar
1/2 cup low-sodium soy sauce
1/4 cup water
2 tablespoons ketchup
1 teaspoon red pepper flakes
1 rounded teaspoon cornstarch
2 teaspoons water
To Serve:
cornstarch, as needed for dusting (optional)
vegetable oil, as needed for frying
toasted sesame seeds (optional)
sliced green onions and chopped fresh cilantro (optional)
Directions
Preheat the oven to 350 degrees F (180 degrees C). Lightly oil a loaf pan.
Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat and sauté yellow onions with a pinch of salt until they start to turn golden, 3 to 5 minutes. Stir in 3 cloves crushed garlic and 2 teaspoons ginger, and cook for 1 minute more. Remove from heat and let cool to room temperature, about 15 minutes.
Add cooled onion mixture to ground beef along with rice, egg, green onions, 1 tablespoon soy sauce, salt, and black pepper. Use a fork, spatula, or your hands to mix together until evenly combined. Transfer to the prepared loaf pan, press in firmly, and smooth the top.
Bake in the preheated oven until an instant read thermometer inserted in the center reads 145 to 150 degrees F (63 to 65 degrees C), about 1 hour. Meatloaf can be served hot, or let cool, wrap and refrigerate until chilled, about 45 minutes.
For the sauce, combine 2 teaspoons oil, 1 tablespoon ginger, and 4 minced garlic cloves in a cold nonstick skillet.
Turn heat on to medium-high. Once ginger and garlic start to sizzle, cook, stirring, for about 30 seconds, then whisk in brown sugar, 1/2 cup soy sauce, 1/4 cup water, ketchup, and red pepper flakes. Bring to a simmer, then reduce heat to low.
Whisk 1 teaspoon cornstarch with 2 teaspoons water together in a small bowl to make a slurry; stir into the sauce. Raise heat to medium-high and return to a simmer. Cook, whisking occasionally, until sauce thickens slightly, about 2 minutes. Reduce heat to low and keep warm until needed (Sauce may be made ahead and reheated on medium-low heat).
Remove cold meatloaf from the refrigerator and slice into 8 portions. Dust each side with cornstarch, and reheat over medium high heat in a nonstick skillet in a little bit of vegetable oil until browned and heated through. If surface browns before meatloaf is heated through, reduce heat to medium, and cover until done.
Serve topped with the sauce; garnish with toasted sesame seeds, sliced green onions, and chopped cilantro if desired.
Chef John