BOB'S HAWAIIAN/KOREAN BBQ STYLE MEATLOAF
This is a play on an entree I used to eat in Hawaii called Meat Juhn, a typical Korean BBQ dish. It's a typical Meatloaf recipe with a bit of a twist.
Provided by graftonr
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Mix first 10 ingredients together (Meat with spices). Bake in loaf pan at 350 degrees for 90 minutes.
- Remove loaf from pan and allow to cool. After it's cool, slice into narrow portions.
- Place flour into bowl.
- Mix in a seperate bowl the eggs, soy sauce, sesame seeds, and ginger.
- Heat oil in pan to medium high - high heat.
- Dip slices of meatloaf first into flour, then into egg mixture, and then onto pan with oil. Allow egg to cook, flip, and then set aside.
- This is a great meal alone, or as a sandwich with Mayo. I hope you enjoy. :-).
Nutrition Facts : Calories 683.3, Fat 39.9, SaturatedFat 12.9, Cholesterol 363.2, Sodium 2205.5, Carbohydrate 21.4, Fiber 2, Sugar 1.5, Protein 56.8
GLAZED HAWAIIAN MEATLOAF
Pineapple and fresh ginger add a lovely tropical flavor. The orange flavored Teriyaki glaze makes the perfect topping. I prefer to substitute ground pork for the chicken. For the meatball version check out the recipe for Hawaiian Meatballs. Recipe from "Sam Choy's Island Flavors".
Provided by Lorac
Categories Chicken
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Meatloaf: Preheat oven to 350°F.
- Combine all meat loaf ingredients.
- Place mixture in a loaf pan and bake 55 minutes.
- Pour off any grease, top with 1/4 cup glaze and bake 5 minutes.
- Let sit 5-10 minutes before slicing and serve with remaining glaze.
- Glaze: Combine cornstarch and water.
- Add remaining ingredients to a small sauce pan and bring to a boil.
- Add the cornstarch mixture and stir until thickened.
Nutrition Facts : Calories 469.8, Fat 17.9, SaturatedFat 6.6, Cholesterol 169.6, Sodium 1456.5, Carbohydrate 37.8, Fiber 2.2, Sugar 13.9, Protein 37.5
FAVORITE HAWAIIAN MEATLOAF
So I have a new item on my stockpile list: Crushed Pineapple. That way, I can make this any time I want. Because I will be making it often. I'm always trying out new recipes and mix-n-match concepts with the food that I have on hand and what's on sale at the grocery store. We have a very small "regular rotation" of recipes because of this...but this meatloaf is being added to the regular rotation. I'm so glad that I doubled this recipe...I doubled it so that I could make a regular loaf pan of meatloaf, and muffin tin meatloaves as well. Huge. Huge. Huge hit! The leftovers went into the freezer and made for quick and easy lunches. Below you'll find the doubled recipe...cut it all in half if you just wish to make 1 meal's worth. (But I highly recommend making extra to freeze!) (NOTE: I tagged this recipe as Gluten Free...just sub the regular bread crumbs for gluten free bread crumbs.)
Provided by ElizabethKnicely
Categories Meatballs
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, combine the ground beef, eggs, drained pineapple, bread crumbs, salt, and pepper. Add half of the mixture to a 9 x 5-inch loaf pan, and the other half divided into 12 muffin tins. (Or put the other half into another 9 x 5-inch loaf pan.).
- Bake in the preheated oven for 1 hour.
- Meanwhile, whisk together 1/2 cup of the reserved pineapple juice with the ketchup and brown sugar. After 1 hour of cooking, pour the sauce over the top of the meatloaf and mini-loaves and bake for another 10-15 minutes.
- Prepare preferred side dishes.
- Serve Hawaiina Meatloaf with sides.
- TO FREEZE: Let come to room temperature, slice into meal size slices, and then place into plastic freezer baggies and place flat into the freezer. Reheat in the microwave when you wish to serve again.
BACON-WRAPPED MEATLOAF
Wolfgang's Bacon-Wrapped Meatloaf. This is wonderful and rich. Not your typical ketchup style meatloaf. Got this from different site.
Provided by JAG0913
Categories One Dish Meal
Time 2h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet over medium high heat, heat the olive oil.
- Saute the onions until translucent, about 8 minutes.
- Add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes.
- Add the cream, oregano, thyme, salt and pepper.
- Bring mixture to a boil.
- Reduce heat and simmer 5 minutes or until vegetables are tender.
- Cool vegetable mixture.
- In large bowl, combine the beef, pork, veal and vegetable mixture.
- Stir in the egg.
- Preheat oven to 400°F.
- Place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you.
- Take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides.
- Continue with the meat mixture, patting down to level.
- Fold the ends of the bacon strips up and over the ground meat mixture.
- Place the loaf pan in a larger baking or roasting pan and fill the larger pan with boiling water halfway up the sides of the loaf pan. Cover with aluminum foil and bake for 1 hour.
- Remove the foil and continue to bake 30 minutes or until an instant read thermometer registers 165°F.
- Remove the meatloaf from the oven and let rest for 10 minutes.
- Carefully pour the juices out of the pan.
- Cut into 8 slices.
- To freeze: Meatloaf can be mixed, formed into a loaf and frozen before cooking. To bake a frozen loaf, use the standard method but bake 1-1/2 to 2 times longer. Always check for doneness with a meat thermometer. Or thaw completely in the refrigerator and cook as directions require.
- To freeze: Whole baked meat loaves can also be frozen. Bake as usual, let cool to room temperature, wrap in foil, place in a sealed plastic bag, and store in the freezer up to 6 months.
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