Hoisin Meatloaf

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Hoisin Meatloaf

Yield 8

Author Lucy Tweed

Prep time

1 H & 30 M

Total time

1 H & 30 M

Ingredients

• 750g veal mince
• 750g pork mince
• 6 cloves garlic, minced
• 3 eggs
• 1 cup panko breadcrumbs, soaked in 1 cup milk
• 1/2 cup hoisin sauce
• 3 tbsp soy sauce
• 1 tbsp Szechuan peppercorns, crushed (optional)
• 3 tsp ginger, grated
• 2 tsp sesame oil
• 4 spring onions, finely chopped
• 1 tbsp rice vinegar
• 1 tsp honey
• 4 large potatoes, thinly sliced
• 1/4 cup garlic chilli oil
• 1 1/2 cups heavy cream
• 2 cups Gruyère, Comté, or smoked cheddar cheese, grated
• Salt, for seasoning
• 1/4 cup char sui sauce

Instructions

1. Preheat the oven to 200°C. Grease a baking dish with garlic chilli oil.
2. Arrange a layer of potato slices in the dish, brush with garlic chilli oil, and sprinkle with finely chopped spring onions. Repeat until all potatoes are layered.
3. Pour the heavy cream over the potatoes. Cover with baking paper and foil, and bake for 35-40 minutes or until the potatoes are tender.
4. While the potatoes are baking, prepare the meatloaf. In a blender, combine the hoisin sauce, soy sauce, Szechuan peppercorns (if using), ginger, sesame oil, spring onions, rice vinegar, and honey. Blend until a fine paste forms.
5. In a large bowl, mix the paste with the panko breadcrumbs soaked in milk, eggs, garlic, veal mince, and pork mince until well combined.
6. Form the mixture into a log or loaf shape on a baking tray lined with baking paper.
7. Once the potatoes are done, reduce the oven temperature to 180°C. Place the meatloaf in the oven and bake for 30 minutes.
8. Remove the meatloaf from the oven, brush with Chu sauce, and return to the oven for a further 15 minutes. At the same time, remove the cover from the potatoes, sprinkle a thick layer of Gruyère, Comté, or smoked cheddar cheese over the top, and place back in the oven until the cheese is melted and golden.
9. Serve the meatloaf with the potato gratin, blanched greens, and chilli sauce on the side.

Nutrition Facts

Calories

1029

Fat

68 g

Sat. Fat

31 g

Carbs

54 g

Fiber

6 g

Net carbs

49 g

Sugar

12 g

Protein

48 g

Sodium

1511 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Toast the Szechuan peppercorns in a dry pan before crushing them to enhance their flavour.

Use a mandoline to slice the potatoes evenly for the gratin.

If you prefer a milder flavour, omit the Szechuan peppercorns entirely.