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Hoisin-Glazed Meatloaf Sandwiches

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Introduction

Welcome to a delightful twist on classic comfort food. The Hoisin-Glazed Meatloaf Sandwiches are a fusion of savory and sweet, delivering an unforgettable flavor experience that is perfect for any meal. This recipe offers a unique take on the traditional meatloaf, infusing it with rich hoisin glaze to elevate its taste profile.

Tips for this Recipe

To ensure your Hoisin-Glazed Meatloaf Sandwiches turn out perfectly, consider using day-old bread cubes for a better texture. Properly preheating the baking sheet and glazing consistently will also contribute to an appealing finish.

Why you will love this recipe

The combination of tangy hoisin sauce, savory meat mixture, and fresh crunches from vegetables makes these sandwiches a crowd-pleaser. The glaze adds both flavor and visual appeal, while the star anise offers an intriguing twist that’s sure to delight your taste buds.

Ingredients

3/4 cup hoisin sauce
…(rest of ingredients list)…
12 thick slices white sandwich bread, toasted

Adviced equipments

Napkin Holders – Various designs for serving or decorative purposes in sandwich presentation.
Meat Tenderizers – Tools like mallets and marinade applicators to tenderize meat before preparation.
Non-Stick Baking Sheets – Used for baking or broiling meatloaves, ensuring easy release after cooking.
Meat Loaf Mold/ Forms – Shape molds designed for consistent and appealing meatloaf shapes.
Microwave-Safe Bowls – Ideal for quick ingredient mixing before baking (not primarily used in this recipe).
Digital Food Scale – For precise measurements of ingredients to ensure consistency in taste and texture.
Serving Platters/Trays – Stylish platters or trays for attractive presentation of Hoisin Glazed Meatloaf Sandwiches.
Kitchen Scissors – Used for cutting herbs, parchment paper, or opening packages cleanly.
Measuring Spoons/Cups – Essential for accurate measurement of ingredients like hoisin sauce and seasonings.
Oven Mitts – Protective gear when handling hot baking sheets or dishes from the oven.

History of the recipe

Meatloaf sandwiches have a rich history, often appearing as comfort food in American cuisine. This particular variation incorporates hoisin sauce—a popular ingredient in many Asian dishes—introducing an exotic twist to traditional meatloaf recipes. The addition of star anise and the emphasis on fresh vegetables reflects a trend towards more flavorful, health-conscious cooking methods.

fun facts about this recipe

Did you know that hoisin sauce originated in China? This sticky, sweet-and-spicy condiment is made from a combination of soybeans, garlic, vinegar, and various spices. Its use in Hoisin-Glazed Meatloaf Sandwiches highlights the delightful cross-cultural culinary connections that bring diverse flavors together on our plates.

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Hoisin-Glazed Meatloaf Sandwiches

Hoisin-Glazed Meatloaf Sandwiches

amanda

Equipment

  • Napkin Holders - Various designs for serving or decorative purposes in sandwich presentation.

  • Meat Tenderizers - Tools like mallets and marinade applicators to tenderize meat before preparation.

  • Non-Stick Baking Sheets - Used for baking or broiling meatloaves, ensuring easy release after cooking.

  • Meat Loaf Mold/ Forms - Shape molds designed for consistent and appealing meatloaf shapes.

  • Microwave-Safe Bowls - Ideal for quick ingredient mixing before baking (not primarily used in this recipe).

  • Digital Food Scale - For precise measurements of ingredients to ensure consistency in taste and texture.

  • Serving Platters/Trays - Stylish platters or trays for attractive presentation of Hoisin Glazed Meatloaf Sandwiches.

  • Kitchen Scissors - Used for cutting herbs, parchment paper, or opening packages cleanly.

  • Measuring Spoons/Cups - Essential for accurate measurement of ingredients like hoisin sauce and seasonings.

  • Oven Mitts - Protective gear when handling hot baking sheets or dishes from the oven.

Ingredients

  • 3/4 cup hoisin sauce

  • 1/2 cup unseasoned rice vinegar

  • 1 1" piece ginger, peeled, minced

  • 1 garlic clove, minced

  • Nonstick vegetable oil spray

  • 2 cups 1/2" cubes day-old crustless white bread (from 2 slices)

  • 1/2 cup low-salt chicken broth

  • 4 slices bacon, minced

  • 1 1/3 cups thinly sliced scallions (dark-green parts separated)

  • 3 celery stalks, minced (about 1 cup)

  • 1 4" piece ginger, peeled, minced

  • 7 garlic cloves, minced

  • 1 pound ground beef

  • 1 pound ground pork

  • 2 large eggs, beaten to blend

  • 3 whole star anise, finely ground in a spice mill (about 2 teaspoons ground), or 1 teaspoon Chinese five-spice powder

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 cup each matchstick-size pieces peeled carrots, cucumbers, and radishes

  • 3/4 cup unseasoned rice vinegar

  • Pinch of kosher salt

  • Pinch of sugar

  • 4 teaspoons (or more) vegetable oil, divided

  • 12 thick slices white sandwich bread, toasted

  • 1 cup chopped fresh cilantro

  • Ingredient info: Hoisin sauce is available at many supermarkets and at Asian markets.

  • An 8 1/2x4 1/2x3" loaf pan

Instructions

1

Instruction 1

Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8-10 minutes.
2

Instruction 2

Preheat oven to 375°F. Coat the bottom and sides of loaf pan with nonstick spray and set aside. In a large bowl, soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall apart, 4-5 minutes. Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp. Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3-4 minutes. Let cool in pan for 5 minutes.
3

Instruction 3

Combine scallion and bread mixtures in a large bowl. Add 2 tablespoons hoisin glaze, remaining scallions (dark-green parts), beef, pork, and remaining 4 ingredients. Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky. Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in center. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.
4

Instruction 4

Bake meatloaf for 30 minutes. Uncover and spread 2 tablespoons hoisin glaze over top. Bake until an instant-read thermometer registers 165°F when inserted into center of meatloaf, about 1 hour longer.
5

Instruction 5

Let meatloaf rest for 20 minutes. Using flexible spatulas, transfer meatloaf to a platter or cutting board. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill.
6

Instruction 6

Toss vegetables, next 3 ingredients, and 2 teaspoons oil in a medium bowl to coat. Cover and chill, tossing occasionally, for 1 hour or up to 1 day ahead.
7

Instruction 7

Cut meatloaf into 12 slices. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Working in batches and adding additional oil by teaspoonfuls as needed, fry meatloaf slices until browned in spots and heated through, about 2 minutes per side.
8

Instruction 8

Place toasts on plates; brush with hoisin glaze and top with a meatloaf slice. Drain salad, if using; mound on top of meatloaf, dividing equally. Garnish with cilantro.
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