Hoisin-Glazed Meatloaf Sandwiches

Ingredients for Hoisin-Glazed Meatloaf Sandwiches

• 180ml hoisin sauce

• 120ml ungewürzter Reisessig

• 1 1" piece ginger, peeled, minced

• 1 Knoblauchzehe, gehackt

• Antihaft-Gemüseölspray

• 475ml 1/2" cubes day-old crustless white bread (from 2 slices)

• 120 ml natriumarme Hühnerbrühe

• 4 slices bacon, minced

• 210g thinly sliced spring onions (dark-green parts separated)

• 3 celery stalks, minced (about 150g )

• 1 4" piece ginger, peeled, minced

• 7 garlic cloves, minced

• 450g Rinderhackfleisch

• 450 g Schweinehackfleisch

• 2 große Eier, verquirlt

• 3 whole star anise, finely ground in a spice mill (about 2 teaspoons ground), or 1 teaspoon Chinese five-spice powder

• 2 Teelöffel koscheres Salz

• 1 Teelöffel frisch gemahlener schwarzer Pfeffer

• 130g each matchstick-size pieces peeled carrots, cucumbers, and radishes

• 180ml unseasoned rice vinegar

• Prise koscheres Salz

• Prise Zucker

• 20ml (or more) vegetable oil, divided

• 12 thick slices white sandwich bread, toasted

• 1 Tasse gehackter frischer Koriander

• Ingredient info: Hoisin sauce is available at many supermarkets and at Asian markets.

• An 8 1/2x4 1/2x3" loaf pan

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 191°C. 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 spring onions (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 spring onion and bread mixtures in a large bowl. Add 2 tablespoons hoisin glaze, remaining spring onions (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 centre. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.

Bake meatloaf for 30 minutes. Uncover and spread 2 tablespoons hoisin glaze over top. Bake until an instant-read thermometer registers 74°C when inserted into centre 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 teaspoons 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 teaspoons 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 coriander.

Haftungsausschluss

Obwohl alle Anstrengungen unternommen wurden, um sicherzustellen, dass die Informationen korrekt und aktuell sind, können individuelle Bedürfnisse variieren und diätetische Anforderungen können sich je nach persönlichen Gesundheitszuständen unterscheiden. Überprüfen Sie immer die Lebensmitteletiketten und Allergeninformationen, bevor Sie ein Rezept zubereiten oder konsumieren. Wenn Sie spezifische gesundheitliche Bedenken, Allergien, Unverträglichkeiten haben oder einer medizinisch verordneten Diät folgen, holen Sie sich Rat von Ihrem Hausarzt, Apotheker oder einem registrierten Ernährungsberater, bevor Sie wesentliche Änderungen an Ihrer Ernährung oder Ihrem Lebensstil vornehmen.