Each Monday morning on The CB Radio Show, Brett and I feature a brand new recipe shared with us by one of the awesome ladies who've agreed to be a part of our What's Cookin'? segment.   And, this week, Val Holcomb (who is so much fun) is back in the studio with a delicious stew recipe.  It's  Hoisin-Glazed Meatloaf.  Check it out!

Hoisin-Glazed Meatloaf Sandwiches

Hoisin glaze:

3/4 c hoisin sauce

1/2 cup unseasoned rice vinegar

1 1" piece peeled, minced fresh ginger

Meatloaf:

2-3 c cubed slices day-old white bread

1/2 c low-sodium chicken broth

4 slices minced bacon

1/13 c thinly-sliced scallions (dark-green parts separated)

1 c minced celery

1 4" peeled, minced ginger

7 minced garlic cloves

1 lb. lean hamburger

1 lb. ground pork

2 eggs, lightly beaten

1 tp Chinese five-spice powder

2 tp kosher salt

1tp black pepper

Salad:

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

3/4 c unseasoned rice vinegar

pinch of sugar

2 tb vegetable oil

To make Glaze:

Bring all ingredients to boil, reduce heat to low and cook, stirring often till sauce thickens to a glaze, 8-10 minutes.
To make meatloaf:
Preheat to 375 degrees
Coat bottom and side of loaf pan with nonstick spray.
In a large bowl, soak bread cubes in chicken broth, stirring often, until liquid is absorbed and bread if falling apart (4-5 min). Cook bacon til fat is rendered and starting to crisp. Add scallions (white and pale-green parts), celery, ginger, and garlic. Cook, stirring often, until they begin to soften. Cool 5 min.
Combine bread mix and veggie mix, add 2 tp glaze, remaining scallions, beef, pork, eggs, five-spice powder, salt and pepper. Using your hands, work all together until very well incorporated and mixture is starting to get sticky. Pack mix into prepared pan, pressing to eliminate any air pockets, mounding in center. Cover with foil. Line a rimmed baking sheet with foil and place pan on top.
Bake meatloaf for 30. Uncover and spread 2 tb glaze over top. Bake until an instant-read thermometer registers 165 degrees, about one hour longer.
Salad:
Toss all in bowl, stir and refrigerate overnight.
To prepare sandwich:
Cut meatloaf in thick slices. Heat oil over medium heat and pan fry slices on each to heat and brown.
Toast thick sandwich bread, schmear glaze on each slice. Place browned meatloaf on bread, top with well-drained salad. Top all with chopped cilantro and enjoy!

What's Cookin'? is sponsored weekly by Murphy Appliance Company!

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