Asian-style Meatloaf

    Asian-style Meatloaf


    8 people made this

    About this recipe: A simple meatloaf using beef mince and rice and flavoured with Asian-style herbs and spices. Includes a nice sauce made of sweet chilli, tomato and soy sauces. This is a fab use of leftover rice from a takeaway.

    Serves: 6 

    • 6 dehydrated shiitake mushrooms
    • vegetable oil or butter
    • 500g lean beef mince
    • 1 bunch fresh coriander, finely chopped
    • 1 large onion, finely chopped
    • 3 cloves garlic, crushed under a knife and finely chopped
    • 3 eggs
    • 1 long red chilli, seeds removed and finely chopped
    • 370g steamed long grain rice, cooked well before use and allowed to cool
    • 2 teaspoons ground cumin
    • 1 tablespoon ground turmeric
    • 1 tablespoon ground ginger
    • 4 teaspoons cayenne pepper
    • 4 teaspoons freshly ground white pepper
    • salt to taste
    • For the sauce
    • 5 tablepsoons sweet chilli sauce
    • 5 tablepsoons tomato ketchup
    • 1 tablepsoon dark soy sauce

    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Soak the mushrooms for 15 minutes in boiling water, then drain and press them between kitchen paper. Finally, finely chop the mushrooms and set aside.
    2. Preheat oven to 190 C / Gas 5. Grease a large loaf tin with a small amount of vegetable oil or butter.
    3. Combine all remaining meatloaf ingredients with the mushrooms in a large glass or ceramic bowl and mix thoroughly, making sure all ingredients are evenly distributed.
    4. Spoon mixture into the prepared tin, pressing down to remove any air pockets, and level the surface for even cooking.
    5. Place in oven and bake for 45 minutes. Mix tomato chilli sauce, tomato ketchup and soy sauce in a glass jug.
    6. After 45 minutes of baking, pour the sauce mix over the surface of the meatloaf and return to the oven.
    7. Bake for another 15 minutes or until the sauce has taken on a syrupy texture.
    8. Remove from the oven, cover with aluminium foil and leave to rest for 10 minutes. Serve hot or cold with steamed or stir-fried vegetables or a green salad.

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