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Mongolian Meatloaf
Mongolian Meatloaf
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Tender Mongolian meatloaf sliced and pan-fried with a sweet, salty sauce. Serve over rice with bok choy.
Ingredients:
  • 1 cup diced yellow onion
  • 3 cloves garlic, crushed
  • 2 teaspoons finely grated ginger
  • 2 pounds ground beef
  • 1 cup cooked rice, cold or at room temperature
  • 1 large egg, beaten
  • 1/2 cup sliced green onions, plus more for garnish
  • 1 tablespoon soy sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Instructions:
  • Preheat your oven to a toasty 350 degrees F (180 degrees C) and lightly oil a loaf pan.
  • In a nonstick skillet over medium-high heat, warm 1 tablespoon of vegetable oil. Sauté yellow onions with a pinch of salt until they start to turn golden, for 3 to 5 minutes. Add 3 cloves of crushed garlic and 2 teaspoons of ginger, cook for 1 minute. Remove from heat and allow it to cool to room temperature for about 15 minutes.
  • Combine the cooled onion mixture with ground beef, rice, egg, green onions, 1 tablespoon soy sauce, salt, and black pepper. Use your hands or a utensil to mix until well combined. Press mixture firmly into the loaf pan and smooth the top.
  • Bake in the preheated oven until a thermometer reads 145 to 150 degrees F (63 to 65 degrees C), approximately 1 hour. Serve hot or refrigerate for about 45 minutes until chilled before serving.
  • In a cold nonstick skillet, mix together 2 teaspoons of oil, 1 tablespoon of ginger, and 4 minced garlic cloves to create the sauce.
  • Heat the skillet on medium-high. Sauté the ginger and garlic until they start sizzling, stirring constantly for about 30 seconds. Next, add and whisk in brown sugar, 1/2 cup soy sauce, 1/4 cup water, ketchup, and red pepper flakes. Allow it to come to a simmer, then lower the heat to low.
  • Create a slurry by whisking together 1 teaspoon of cornstarch and 2 teaspoons of water in a small bowl. Stir this mixture into the sauce. Increase the heat to medium-high and bring it back to a simmer. Cook the sauce for about 2 minutes, whisking occasionally, until it slightly thickens. Then, lower the heat to keep it warm until ready to use. (You can prepare this sauce in advance and reheat on medium-low heat).
  • Take the cold meatloaf out of the refrigerator and cut into 8 portions. Dust each side with cornstarch, then brown and reheat in a nonstick skillet over medium-high heat with a touch of vegetable oil. Lower the heat if it browns too quickly before fully heated, and cover until ready.
  • Top the dish with the sauce and garnish with toasted sesame seeds, sliced green onions, and chopped cilantro, if desired.

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