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Hoisin-Glazed Meatloaf Sandwiches Recipe

Hoisin-Glazed Meatloaf Sandwiches Recipe

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Hoisin Glaze

  • 1/2 cup unseasoned rice vinegar
  • 1 1-inch piece ginger, peeled, minced


  • Nonstick vegetable oil spray
  • 2 cups 1/2-inch cubes day-old crustless white bread (from 2 slices)
  • 1/2 cup low-salt chicken broth
  • 1 1/3 cups thinly sliced scallions (dark green parts separated)
  • 3 celery stalks, minced (about 1 cup)
  • 1 4-inch piece ginger, peeled, minced
  • 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
  • 1 teaspoon freshly ground black pepper

Salad (optional)

  • 1 cup each matchstick-size pieces peeled carrots, cucumbers, and radishes
  • 3/4 cup unseasoned rice vinegar
  • 4 teaspoons (or more) vegetable oil, divided
  • 12 thick slices white sandwich bread, toasted
  • 1 cup chopped fresh cilantro

Recipe Preparation

Hoisin Glaze

  • 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.


  • Preheat oven to 375°. 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.

  • Combine scallion and bread mixtures in a large bowl. Add 2 Tbsp. 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.

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

  • 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.


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

  • Cut meatloaf into 12 slices. Heat 2 tsp. 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.

  • 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.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 342.1 %Calories from Fat 32.5 Fat (g) 12.4 Saturated Fat (g) 3.6 Cholesterol (mg) 79.3 Carbohydrates (g) 36.3 Dietary Fiber (g) 3.1 Total Sugars (g) 9.1 Net Carbs (g) 33.2 Protein (g) 20.9 Sodium (mg) 1004.9Reviews Section

Asian Style Hoisin Glazed Meatloaf Sandwiches Recipe

In a bowl, toss the carrots, cucumber and radish together with the rice vinegar, salt, and sugar. Set aside and allow to sit for about an hour.

Using a heavy fry pan, sauté the pieces of meatloaf in a bit of oil until the sides are browned and crispy. You will have to do this in batches. Set the pieces aside on a plate.

Toast the bread under your broiler, then brush with hoisin glaze and top with a slice of meatloaf. Mound the salad over top and sprinkle with coriander. Serve immediately.

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen. Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch. As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves. By night, when she's not chatting on Twitter and answering cooking questions, she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes. Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications.

Meaty Matters

Let's start with the very basics. Anyone who's been to a supermarket has seen those plastic wrapped trays labeled "meatloaf mix," which contain a combination of pork, beef, and veal. Why the mix? What does each of these meats bring to the table? To find out, I made several identical meat loaves using a very simple mix of meat and a few sautéed vegetables (carrots, onions, celery). Each loaf was cooked in a vacuum-sealed plastic bag in a water bath set at precisely 145°F. That way, I was certain that each batch was cooked identically. For my first test, I cooked three loaves: 100% beef, 100% pork, and 100% veal.

After more tastings, including an exclusionary test (beef and pork alone, beef and veal alone, and pork and veal alone), and combining all three, a few things became obvious. Pure beef cooked in meatloaf form loses quite a bit of moisture and acquires a coarse, gritty texture and slightly livery flavor. Pork has a much milder flavor and more fattiness, with a less coarse, softer texture. Compared to beef and pork, veal loses very little moisture at all, and it has a tender, almost gelatinous texture when cooked. However, it's completely lacking in flavor. Why do three different meats cooked in the same manner return such different results?

Well, pigs and cattle differ mostly in their fast-twitch versus slow-twitch muscles. Cows are large animals that spend most of their time walking around and grazing, requiring plenty of long, sustained effort from their muscles, which eventually turns them coarse, and flavorful, with a deep red color—a by-product of the oxygenation necessary for them to perform work.

Pigs are smaller and less active for sustained periods of time. You may see them trot over to the trough to gorge, but they spend the bulk of their time lying in the mud or in the shade to keep cool. Consequently, their dark slow-twitch muscles are less developed. Instead, you'll find plenty of paler, more fine-textured fast-twitch muscle, as well as a good deal of stored fat. Pork fat is also softer than beef fat, making it more pleasant to eat at normal serving temperatures. So, by combining beef and pork, you end up with a mix that has the great flavor of beef but an improved texture and softer fat from the pork.

Then what does veal bring to the mix?

The difference between veal and beef is a little more subtle, having to do with the age of the animal. When a cow (or almost any mammal, for that matter) is born, its muscles are not very well developed. Its fat is soft and malleable, its muscles pale and mild-flavored, with a high proportion of soluble collagen, the connective protein that transforms into gelatin as it cooks. It's the underdeveloped musculature that gives veal its tenderness, but it's the gelatin that lends ground veal its ability to retain moisture. How does this work? It helps to think of gelatin molecules as individual links in a very fine wire mesh and individual molecules of water as tiny water balloons. As the collagen is converted to gelatin inside a meatloaf as it cooks, these molecules of gelatin gradually link up with each other, forming a net that traps water molecules, preventing them from escaping. It's this same quality of gelatin that allows you to turn several cups worth of water into a quivering Jell-O mold with just a few tablespoons of powdered gelatin.

Thus the mix. Beef provides robust flavor, pork provides a good amount of tender fat, and veal provides plenty of gelatin to help retain moisture: The mixture provides the optimum balance of flavor, texture, fat content, and moisture-retaining ability. Or does it?

Chicken Meatloaf

I have to be honest and tell you that meatloaf is really not my favorite thing to eat. However, this chicken meatloaf is not your typical dry, flavorless meal. It is made with Asian ingredients and it is moist, tender and very tasty.

I made a glaze with Hoisin sauce and honey to finish this up which really complements it beautifully. Hoisin is a Chinese sauce that is sweet and spicy. It is made from soybeans and spices. It is used as a marinade for many different types of meat. You can find Hoisin pretty easily at grocery stores. The left over sauce will keep very well in the refrigerator for a couple of months.

This chicken meatloaf is a nice change from your traditional beef one. It is easy to make and really quite delcious.

Here is what you need to do for this satisfying chicken meatloaf:

Serves eight
2 pounds ground chicken
½ tsp. sesame oil
1 tsp. Worcestershire sauce
1 TBS soy sauce
2 scallions – white, light green and dark green chopped
2 garlic cloves – minced
2 TBS finely chopped red bell pepper
1 TBS finely chopped chili pepper – optional
1 – 1 inch piece fresh ginger grated
2 TBS cream – heavy, whipping or sour cream
1 cup bread crumbs
1 tsp. dry mustard
Salt & Pepper

Preheat oven to 375 degrees.

Place all the ingredients in a bowl. Mix it well. Place the meat in the middle of an aluminum foil lined roasting pan. Form a loaf. Cover with half of the Hoisin glaze.

Bake meatloaf for 30 minutes. Apply the rest of the Hoisin glaze and cook for another 30 minutes or until loaf is cooked through. Remove from oven and allow sitting for 10 minutes before slicing.

¼ cup Hoisin sauce
2 TBS rice vinegar
1 tsp. honey
2 garlic cloves – minced and mashed to a paste

I want to cook that

For the first 20 years of my marriage Big Pete would never let me make meatloaf. He had some weird image of something from his past and was afraid. One day he was at a restaurant and had Kobe beef meatloaf and he was in love. Today, if I ask him what I should make for dinner fifty percent of the time he will say meatloaf. Go figure?

This is a great recipe from Bon Appetit Magazine. It is an Asian inspired Banh meatloaf.

I have subscribed to this magazine for years. The reason you need to buy or subscribe to cooking/food magazines is because it gives you new ideas and inspiration. You do not want to be the person who cooks spaghetti on Mondays, tuna casserole on Tuesdays etc.. don't be that person that makes 7 things exactly the same way forever. Don't be that guy!

There are lots of steps and lots of ingredients but, its worth it. I made it on a weekend and instead of making one large loaf I made two. One we had for dinner and the second one I froze for later.

When Michelle’s Away the Bacon Will Play – Bacon-Wrapped Meatloaf

Okay, this recipe is definitely not for the health-conscious, but it is for the bacon lover in all of us. Sean had seen this recipe in my recent issue of Cook’s Country and knowing his love for all things bacon asked when I was going to make it. The problem is that Michelle and bacon don’t always play nicely together, so I really needed to wait for her to be away on business before I could break out the recipe and give it a try. When she went away recently, the first night she was gone Sean asked me if I was going to make this. I broke out the recipe for bacon-wrapped meatloaf and gave it a try. This recipe seems a lot like a standard meatloaf recipe, with the addition of bacon in, on and around the meatloaf itself.

Bacon-Wrapped Meatloaf

1/4 cup your favorite bottled barbecue sauce, plus extra for serving

1 tablespoon cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon spicy brown mustard

17 square or 19 round saltine crackers, crushed (about 2/3 cup)

4 slices coarsely chopped bacon, plus 8 whole slices

1 onion, chopped coarse

3 garlic cloves, minced

1/2 cup milk

2 eggs plus 1 egg yolk

1/3 cup minced fresh parsley

3/4 teaspoon salt

1/2 teaspoon pepper

1 1/2 pounds 90 percent lean ground beef

Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and set a wire rack in the baking sheet. Whisk the barbecue sauce, Worcestershire sauce, cider vinegar and mustard together in a bowl. Set aside the glaze.

Process the saltines in a food processor until they are finely ground, about 30 seconds, transfer the ground crackers to a large bowl. Pulse the chopped bacon and the chopped onion in the now-empty food processor until both are coarsely ground, about 10 pulses. Transfer the bacon mixture to a large non-stick skillet and cook over medium heat until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, about 30 seconds. Set the mixture aside off the heat.

Add the milk, eggs and egg yolk, parsley, salt, pepper and 2 tablespoons of the glaze to the saltines and mash the ingredients together with a fork until a chunky paste forms. Stir in the bacon mixture until everything is well combined. Add the ground beef and knead with your hands until the ingredients are blended.

Lightly spray an 8 1/2 by 4 1/2-inch loaf pan with vegetable oil spray, Line the pan with a large sheet of plastic wrap with some extra plastic wrap hanging over the edges of the pan. Push the plastic wrap into the corners and up the sides of the pan. Line the pan crosswise with the remaining 8 bacon slices, overlapping them slightly and letting the excess hang over the edges of the pan. You should have at least 1/2-inch of overhanging bacon. Brush the bacon with 3 tablespoons of the glaze. Transfer the meatloaf mixture to the bacon-lined pan and press the mixture firmly into the pan. Fold the bacon slices over the mixture.

Using a metal skewer or the tip of a paring knife, poke 15 holes in one 14 by 3-inch piece of foil. Center the foil rectangle on top of the meatloaf. Carefully flip the meatloaf onto the wire rack set in the baking sheet so the foil is on the bottom and the bacon is on the top. Gripping the plastic, gently lift and remove the pan from the meatloaf. Discard the plastic. Gently press the meatloaf into a 9 by 5-inch rectangle.

Bake the meatloaf in the oven until the bacon is browned and the meatloaf registers 150 degrees on an instant-read thermometer inserted into the center of the meatloaf, about one hour. Remove the meatloaf from the oven and heat the broiler. Brush the top and sides of the meatloaf with the remaining 2 tablespoons of the glaze. Broil the meatloaf until the glaze begins to char and the meatloaf registers 160 degrees, about 3 to 5 minutes. Using the foil as a sling, transfer the meatloaf to a cutting board and let it rest for 15 minutes before slicing. Serve with the extra barbecue sauce.

While it may seem like a bit of work to create the loaf itself, it really doesn’t take that long and it makes a difference in getting the right shape and having a way for some of the fat to drain off the meatloaf while it cooks. The meatloaf gets great flavor from the bacon both inside and outside, but to me the real winner of the meatloaf recipe is in the glaze. You get this really great smoky flavor to the meatloaf that makes it extra-special. You can use whatever barbecue sauce you like for this one and I actually added 1/2 teaspoon of liquid smoke to the glaze to enhance it a little more. I also put the meatloaf in the pan and then refrigerated it for about 15 minutes to let the shape set more before I flipped it out onto the wire rack prior to baking. It seemed to help in having the meatloaf hold its shape better. The other thing to remember is that you will get better slices of meatloaf if you allow it to sit and rest after taking it out of the oven. I often wait up to 30 minutes before slicing it to get the best slices. I can see using this glaze on other meatloaf recipes even without all of the bacon in and out to get the flavor. Sean and I both liked the meatloaf and he loved it with all of the bacon and the bacon in the meatloaf does add extra smokiness but I can see where this can be bacon overload for some people.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

Meat Loaf Patty Melt Panini

Let’s see…so far we’ve discussed the secrets to getting dinner on the table and flavor-boosting ingredients that make meals taste great with less work. Continuing with this month’s Get Dinner on the Table series, I think it’s a good time to talk about leftovers.

Have you noticed that leftovers tend to make great panini? Often it’s just a matter of adding some good bread, cheese or flavorful condiments to last night’s dinner and you’ve got a pretty fabulous sandwich. This week, I decided to parlay the first meat loaf I’ve ever made into Meat Loaf Patty Melt Panini.

With my meat loaf already done the previous day, the only task left for me to do for these panini was to caramelize some red onions (which took me all of 30 minutes and required hardly any work at all). Then I just piled the sweet onions onto some rye bread, added a slice of my leftover meat loaf and topped it with Swiss cheese. And grilled. That was it – patty melt! I actually think this meat loaf version is even better than a traditional patty melt, at least from a panini-making perspective. The meat comes in nice even slices so it lays flat on the bread, which in turn allows the panini grill to press the sandwich evenly.

I didn’t say it was a photogenic sandwich…but it’s tasty.

Meat Loaf Patty Melt Panini

1 tablespoon olive oil
2 red onions, halved and sliced thinly
8 slices rye bread (if possible, slice it yourself from a bakery loaf)
4 slices leftover meatloaf (use your favorite or try the recipe I posted on Cooking On the Side)
4 slices Swiss cheese
1 tablespoon melted butter

Heat the olive oil in a large skillet over medium heat. Add onions and sauté until caramelized, about 30 minutes.

Preheat the panini grill to medium-high heat.

For each sandwich: Place 1/4 of the caramelized onions on a slice of bread. Top with a slice of meat loaf and a slice of cheese. Close the sandwich with a second slice of bread. Brush a little melted butter on top.

Grill for 3-4 minutes until the cheese is melted and the bread is toasted. Serve immediately and enjoy!

If you liked this post, you might also enjoy:

>Ready to buy a panini press? Check out my Panini Press Buying Guide for the features to look for.

>Want more panini recipes? See my Recipe Index for a list of all recipes on Panini Happy.

>Traveling to a new city soon? Browse Panini Happy’s Great American Sandwich Guide to find the best sandwiches across the country!

It doesn’t get any more comforting than meatloaf in a sammy. And to do it panini-style puts a modern spin on it that is irresistible.

I recently made a meatloaf panini from a Rachel Ray adapted meatloaf and it was so so tasty! It included dates, carmelized onions and bacon! Yum! I just love your blog. I love paninis and get inspired by your new ideas.
celeste´s last blog post ..Shabby Chic Dresser- The story of refinishing-painting a dresser

What a nice recipe to use the leftover meatloaf, although I would be tempted to make meatloaf, just to have sandwiches like this.

21 Gourmet Sandwich Recipes To Liven Up Your Office Desk Lunch

Is lunchtime getting a bit stale? How about trying a new recipe? These gourmet sandwich recipes are sure to spice up your lunch box.

#1. Grilled Eggplant Parmigiana Heroes.


A guilt-free veggie option for a regular hero. Get the recipe for it here.

#2. Basil Chicken Salad with Mushrooms, Walnuts and Avocado.


Crunchy and creamy at the same time. Try out the recipe today!

#3. Smoked Brisket Tortas.


Leftover brisket is the key to this delicious sandwich. Check out the recipe here.

#4. Pressed Coppa Sandwiches with Broccoli Rabe Pesto.


This hearty sandwich isn’t that hard to make — don’t let the name fool you! Try out the recipe here.

#5. Turkey, Apple-Butter and Arugula Grilled Cheese.


Apparently Apple-Butter is referred to as “Heaven Butter.” Want to find out for yourself? Check out the recipe.

#6. Cuban Sandwich With Zucchini Pickles.


This one might get a little messy, but the taste is soooo worth it. Check out the recipe!

#7. Cranberry Grilled Cheese.


A sweet and tart addition to your favourite grilled cheese. Check out this recipe.

#8. Healthier Elvis Sandwich.


The king’s favourite sandwich, also called Fool’s Gold, is made with PBJ and bacon. Get the recipe here.

#9. Portobello Sandwich.


A vegan option for lunchtime, thanks to this recipe from Chatelaine.

#10. French Dip Sandwich.


What better way to warm up your day with a soup dip and sandwich? Check out the recipe.

#11. Italian Sausage Heroes with Peppers and Onions.


This awesome recipe is easy-to-follow. Click here to try it out!

#12. Hoisin-Glazed Meatloaf Sandwiches.


A different take on Vietnamese Banh-Mi. Check out the recipe.

#13. Chicken Waldorf Sandwich.


Waldorf salads are good, but as a sandwich? Heaven. Click here to get the recipe.

#14. Egg White and Avocado Salad Sandwich.


A healthier version of a regular egg salad. Click here to get the recipe.

#15. Warm Greek Sandwiches.


Greek salad perfection. Click here to try out the recipe.

#16. Coconut Curry Tofu Pita Pockets.


A great way to make use of leftover curry. Check out the recipe!

#17. Nutty Chicken Pita Sandwich.


Crunchy nuts and alfalfa sprouts will totally make you cuckoo for this sandwich. Check out the recipe.

#18. Balsamic Strawvocado Sandwich.


You’ll wish you had a glass of wine with this sandwich. Check out the recipe.

#19. Grilled Pimiento Cheese And Fried Green Tomato Sandwich (GPC).


A revamp of your standard BLT. Get the recipe here.

#20. Smørrebrød Open-Faced Sandwich.


These rye sandwiches might not travel so well, though. Some assembly required, but you won’t regret it. Check out the recipe.

#21. Chicken Salad Croissant.


Meatloaf Sandwiches

Comfort week continues today with meatloaf sandwiches. Meatloaf is one of those comfort foods I enjoy and remember having as a child. Today, I have a meatloaf sandwich recipe that I adapted from the Oct 2009 issue Martha Stewart Everyday Food. You could easily do the same thing with your own leftover meatloaf. However, with this recipe, the meatloaf is made specifically for the sandwiches. To me, meat loaf sandwich is basically a hamburger. So you could also put anything on this sandwich that you would put on a hamburger.

This sandwiches was loved by all at this house. My adaptation was to uses Ritz crackers in place of the saltine crackers. I read a tip recently from a local Chef. They suggested to use Ritz crackers in place of saltines or bread crumbs in recipes because you get that added buttery flavor.

Today, I am also participating in a fun competition between bloggers. It is organized by GoodLife Eats and My Baking Addiction. It’s the First Annual Holiday Recipe Exchange Series. Over the next few weeks, I will post a recipe as part of the exchange. Then you get to go vote for me, at least I hope you vote for me. Each week has a theme and this week’s theme is vanilla. So my recipe for this week is one I posted just a little bit ago, it’s the Cran-Apple Granola Pizza with Vanilla Drizzle. You can click on the photo below to get the recipe! The voting with take place this week beginning on the 20th. I will remind you about it when the time rolls around.

Meatloaf Sandwiches


At The Thistle Pig Restaurant in South Berwick, Maine, USA, chef/owner Ben Hasty's focus is on comfort food, using local ingredients.


  • 16 gelatin sheets, bloomed
  • 118 ml (½ cup) canola oil
  • 237 ml (1 cup) red wine
  • 237 ml (1 cup) heavy cream
  • 4 onions, chopped
  • 118 ml (½ cup) chopped garlic
  • 15 ml (1 tablespoon) mustard powder
  • 15 ml (1 tablespoon) paprika
  • 30 ml (2 tablespoons) chopped rosemary leaves
  • 30 ml (2 tablespoons) chopped thyme leaves
  • 30 ml (2 tablespoons) ground black pepper
  • 45 ml (3 tablespoons) ground coriander
  • 2 tablespoons Activa (transglutaminase)
  • 2 teaspoons pink curing salt
  • 4.5 kg (10 pounds) ground beef


1. Melt gelatin into liquid.

2. Combine all ingredients and chill.

3. Place in a paté mold and pack down. Place the terrine in a water bath in a 163°C/325°F oven until internal temperature has reached 71°C/160°F.

See More:

Ben Hasty

Ben Hasty, a graduate of the Atlantic Culinary Academy in Dover, New Hampshire, was just 20 when he started his externship with Thomas Keller at the influential Napa Valley, California, restaurant The French Laundry. He went on to work at other highly-acclaimed restaurants in New Hampshire, Maine, and Boston. He is now chef/owner of Thistle Pig Restaurant in South Berwick, Maine. Hasty’s focus is comfort food using local ingredients, including from his family farm, Breezy Hill.

Watch the video: GoPro Chef #1 Σάντουιτς με Σολομό


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