Mongolian Meatloaf

Name: Mongolian Meatloaf
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Chinese, American
Ingredients: 0.5 tsp Black Pepper; 0.5 cup Brown Sugar; 1 tsp Cornstarch; 1 cup Diced Yellow Onion; 1 whole Eggs; 2 tsp Fresh Ginger; 3 cloves Garlic; 0.5 cup Green Onion; 2 lb Ground Beef; 2 tbsp Ketchup; 0.5 cup Light Soy Sauce; 1 tsp Red Pepper Flakes; 1 cup Rice; 1 tsp Salt; 0 handful Sesame Seeds; 1 tbsp Soy Sauce; 1 tbsp Vegetable Oil; 0.25 cup Water

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳American High-Protein 💪Comfort-Food

Mongolian Meatloaf features tender slices of beefy loaf seared until crisp at the edges and finished with a glossy, sweet-salty soy-ginger sauce. Aromatic garlic, fresh ginger, and green onions keep each bite lively, while a touch of brown sugar balances the heat. Serve it over steamed rice with bok choy for a cozy weeknight dinner or a crowd-pleasing weekend meal.

Prep30 mins
Cook1 hr 15 mins
Serves8
DifficultyMedium

1

Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a loaf pan with oil.
2

Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat and cook yellow onions with a pinch of salt until they begin to turn golden, 3 to 5 minutes. Stir in 3 cloves crushed garlic and 2 teaspoons ginger, and cook 1 minute longer. Remove from the heat and let cool to room temperature, about 15 minutes.
3

Add the cooled onion mixture to the ground beef along with rice, egg, green onions, 1 tablespoon soy sauce, salt, and black pepper. Mix with a fork, spatula, or your hands until evenly combined. Transfer to the prepared loaf pan, press in firmly, and smooth the top.
4

Bake in the preheated oven until an instant-read thermometer inserted in the center registers 145 to 150 degrees F (63 to 65 degrees C), about 1 hour. The meatloaf can be served hot, or let it cool, wrap, and refrigerate until chilled, about 45 minutes.
5

For the sauce, combine 2 teaspoons oil, 1 tablespoon ginger, and 4 minced garlic cloves in a cold nonstick skillet.
6

Turn the heat to medium-high. When the ginger and garlic begin to sizzle, cook, stirring, for about 30 seconds, then whisk in brown sugar, 1/2 cup soy sauce, 1/4 cup water, ketchup, and red pepper flakes. Bring to a simmer, then reduce the heat to low.
7

Whisk 1 teaspoon cornstarch with 2 teaspoons water in a small bowl to make a slurry; stir it into the sauce. Increase heat to medium-high and return to a simmer. Cook, whisking occasionally, until the sauce thickens slightly, about 2 minutes. Reduce the heat to low and keep warm until needed (the sauce may be made ahead and reheated over medium-low heat).
8

Remove the cold meatloaf from the refrigerator and slice into 8 portions. Dust each side with cornstarch, and reheat over medium-high heat in a nonstick skillet with a little vegetable oil until browned and heated through. If the surface browns before the meatloaf is heated through, reduce the heat to medium and cover until done.
9

Serve topped with the sauce; garnish with toasted sesame seeds, sliced green onions, and chopped cilantro if desired.