Table of Contents
Mongolian Meatloaf
Ingredients
Meatloaf (8 portions)
1 tablespoon vegetable oil, plus a little for the loaf pan
1 cup diced yellow onion
3 garlic cloves, 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, plus a pinch for the onions
1/2 teaspoon freshly ground black pepper
Sauce
2 teaspoons vegetable oil
1 tablespoon grated fresh ginger
4 garlic cloves, 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 (ingredient list; method says 1 teaspoon)
2 teaspoons water for the slurry
Finishing
Cornstarch for dusting, optional; amount as needed
Vegetable oil for frying, as needed
Toasted sesame seeds, optional
Sliced green onions and chopped fresh cilantro, optional
Tools
Loaf pan
Nonstick skillet
Instant-read thermometer
Preparation
Dice the yellow onion; crush the meatloaf garlic and mince the sauce garlic. Grate the ginger, slice the green onions, and beat the egg.
Heat the oven to 350°F (180°C). Lightly oil the loaf pan.
Keep the cooked rice cold or at room temperature for mixing.
Cooking
Over medium-high heat, cook the yellow onion with 1 tablespoon oil and a pinch of salt for 3–5 minutes, until beginning to turn golden. Add the crushed garlic and 2 teaspoons ginger; cook 1 minute. Remove from the heat and let cool to room temperature, about 15 minutes.
Combine the cooled onion mixture with the beef, cooked rice, egg, 1/2 cup green onions, 1 tablespoon soy sauce, kosher salt and pepper. Mix evenly, pack firmly into the loaf pan, and level the surface.
Bake for about 1 hour; check the center with the thermometer. Safety adjustment: reach at least 160°F (71°C) for ground beef. The original recipe gives 145–150°F (63–65°C), which is below the USDA minimum.
For the crisped-slice version, cool and refrigerate the loaf until chilled; the source estimates about 45 minutes. Refrigerate promptly and within 2 hours; use shallow containers as needed for rapid cooling. Do not rely on the time alone to establish that the loaf is cold.
Put 2 teaspoons oil, 1 tablespoon ginger and the minced garlic in a cold nonstick skillet. Heat to medium-high. Once sizzling, stir for about 30 seconds.
Whisk in the brown sugar, low-sodium soy sauce, 1/4 cup water, ketchup and red pepper flakes. Bring to a simmer, then turn the heat low.
Mix the cornstarch with 2 teaspoons water, then stir the slurry into the sauce. Return to a simmer over medium-high heat and whisk occasionally for about 2 minutes, until slightly thickened. Keep warm on low. If made ahead, reheat the sauce over medium-low heat.
Cut the chilled loaf into 8 portions. If using the cornstarch coating, dust both faces of each slice. Pan-fry in a little oil over medium-high heat until browned. Reheat the centers to 165°F (74°C), following USDA guidance for leftovers. If the outside browns first, reduce the heat to medium and cover.
Spoon the sauce over the meatloaf and add sesame seeds, green onions and cilantro if desired.
