Blackberry Hoisin Meatloaf
MasterChef Mystery Box Challenge: "Create a restaurant-worthy dish from your childhood." This recipe is similar to the one seen on MasterChef but has been modified with some variations and additions.
Print
Pin
Servings: 4 people
Equipment
- 1 Sheet pan lined with Parchment paper
Ingredients
- 3 cloves garlic minced
- 1- inch ginger peeled and minced
- 2 green onions white and green parts finely sliced
- ¼ cup hoisin sauce
- ¼ cup tomato ketchup
- 1 lb lean ground beef
- 1 lb lean ground pork
- 1 cup soft breadcrumbs
- ¼ cup milk
- 1 teaspoon sesame oil more for the baking tray and hands for making loaves
- 1 large egg
- 1 tablespoon black soy sauce
- 1 tablespoon regular soy sauce
- 2 teaspoon Chinese 5 Spice
- ½ teaspoon ground pepper
- 1 teaspoon salt
- 1 tablespoon prepared Blackberry Hoisin Sauce
Blackberry Hoisin Sauce
- 1 cup fresh blackberries More reserved for garnish
- ¼ cup hoisin sauce
- ½ cup blackberry jam
- ¼ cup brown sugar
- 2 Tablespoons ketchup
- ¼ cup water
- 1 teaspoon gochugaru or chili flakes
Instructions
- For the Blackberry Sauce
- Wash and pat dry blackberries. Cook in a sauce pan over medium heat
- Add hoisin, ketchup, blackberry jam, brown sugar, water, and chili flakes to the fresh blackberries. Cook until thick. About 12-18 minutes. Strain through a fine sieve.
For the Meatloaf
- In a small bowl, combine bread crumbs and milk. Mix well and allow the crumbs to bloom for 5 minutes before adding to the meat mixture
- Add ground pork, beef, chopped onions, spices, egg, hoisin, and ketchup in a large bowl. Add the bread and milk mixture and stir unit the meat mix comes together. Don't over-mix.
- Form equal portions of meat into large mounds. Arrange meat loaves on the parchment-lined tray, leaving about an inch between. Bake in 400F preheated oven for 18-20 minutes. Remove and brush with more sauce. Return to the oven and cook until the center reads 165F
Notes
This recipe calls for a shorter cooking time because you make smaller individual loaves. You will cut the best middle portions to plate the dish or serve whole.