Asian Meatloaf with Shiitakes and Carrots
with Szechuan green beans
Shittake mushrooms and carrots are folded into these mini meatloaves that are baked in muffin tins. The vegetables not only provide flavor but release moisture as they cook to keep the meat tender. Don't miss the sweet and savory glaze - it cooks down as it heats, creating a delicious, saucy finish that coats each meatloaf.
Smarts: Full-size meatloaf can take nearly an hour to cook, but these smaller-sized versions bake in a third of that time. You should have about 3 mini meatloaves / serving.
- Hoisin sauce - 1/2 cup
- Vinegar, rice - 1 Tbsp
- Onions, medium and red - 1/2 , chopped into large pieces
- Carrots - 6 oz , chopped into large pieces
- Garlic - 2 cloves , peeled
- Mushrooms, shiitakes - 8 oz , sliced (look for pre-sliced to save time)
- Oil, cooking - 1 Tbsp
- Cilantro - 3 Tbsp , chopped
- Eggs - 1
- Five spice powder - 2 tsp
- Panko breadcrumbs - 1/4 cup
- Beef, ground - 1 lb (chuck or 85% lean)
- Fish sauce - 2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- White sesame seeds (opt) - 1 tsp
- Green beans - 1 lb , trimmed
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/4 cup (sub water)
- Red pepper flakes - 1/2 tsp (more or less to taste)
- Oil, toasted sesame - 1/2 tsp
- Lemon juice - 2 tsp
Make topping - (If prepping right before cooking, get oven heating first.) Whisk together Hoisin sauce and vinegar. (Can be done up to 5 days ahead)
Green beans / Onions / Carrots / Garlic - Prep as directed. Store green beans in one container. Combine onions, carrots, and garlic in one container. (Can be done up to 5 days ahead)
Mushrooms (if not pre-sliced) - Slice or chop into large pieces. (Can be done up to 3 days ahead)
Chop vegetables for meatloaf - Combine onions, carrots, garlic, and mushrooms in the bowl of a food processor. Pulse until the vegetables are in small pea-sized pieces. (Alternatively, you can finely chop the vegetables by hand.) (Can be done up to 3 days ahead)
Saute vegetables - Heat oil (for meatloaf) in a nonstick pan or skillet over medium-high heat. When shimmering, add chopped onions, carrots, garlic, and mushrooms and cook, stirring frequently, until tender, 4 to 6 minutes. Season with some salt. (Can be done up to 3 days ahead)
Cilantro - Chop cilantro.
Eggs - Whisk eggs.
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Heat oven to 350F / 177C degrees.
Spray a muffin tin with nonstick cooking spray or brush with some oil.
In a large mixing bowl, combine sauteed vegetables, eggs, cilantro, five spice powder, panko, beef, fish sauce, salt, black pepper, and red pepper flakes (portion for meatloaf). Mix with your hands or a wooden spoon just until ingredients are roughly combined (don't overmix as that can result in a tougher meatloaf). Divide meatloaf between spaces in the muffin tin, leaving about 1/2" / 1.3 cm of space in the top.
Place a small spoonful of topping in the center of each meatloaf. Sprinkle sesame seeds on top.
Bake meatloaf until a thermometer inserted in the middle registers 155F / 68C degrees, 18 to 22 minutes.
While meatloaf cooks, heat a wok or skillet over medium-high heat. Add cooking oil (portion for green beans) and then green beans and saute for 1 minute. Add stock and cover with a lid. Steam until tender, 4 to 5 minutes.
Stir in red pepper flakes (portion for green beans), toasted sesame oil, and some salt. Continue cooking green beans until liquid has cooked off and green beans start browning in spots, 2 to 3 minutes more.
Squeeze lemon juice over green beans.
Serve meatloaf with green beans on the side. Enjoy!