Mongolian Meatloaf
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
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Mongolian Meatloaf, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactPoor
- 39 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 50 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 4
- Heart Health
- 44
- Metabolic
- 14
- Digestive
- 20
- Inflammatory
- 34
- Performance
- 27
- General Wellness
- 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.
- Calories 472.22 kcal High 24%
- Protein 23.43 g Good Source 47%
- Carbohydrate 36.38 g 13%
- Total Fat 24.91 g High 32%
- Saturated Fat 9.73 g High 49%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 110.12 mg High 37%
- Sodium 1198.52 mg High 52%
- Dietary Fiber 0.85 g Low Source 3%
- Total Sugars 14.18 g --
- Added Sugars 1.12 g Low Source 2%
- Calcium 35.53 mg Low Source 3%
- Iron 2.79 mg Moderate 16%
- Potassium 103.03 mg Low Source 2%
- Vitamin A 19.41 mcg Low Source 2%
- Vitamin C 2.1 mg Low Source 2%
- Vitamin D 0.13 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Soy 🌱
- Sesame
- Corn 🌽
- Garlic 🧄
- Onions 🧅
About This Recipe
Mongolian Meatloaf is made with 18 ingredients and serves 8. It takes about 1 hr 45 mins and is rated medium. Key ingredients include Black Pepper, Brown Sugar, Cornstarch, and Diced Yellow Onion. Each serving provides about 472.22 kcal, and is a good source of protein.
Recipe Questions
- What is Mongolian Meatloaf made of?
- The main ingredients are Black Pepper, Brown Sugar, Cornstarch, Diced Yellow Onion, Eggs. The full list of 18 is above.
- How long does it take to make Mongolian Meatloaf?
- About 1 hr 45 mins in total: 30 mins to prepare and 1 hr 15 mins to cook.
- How many calories are in one serving?
- One serving provides about 472.22 kcal. The full nutrition breakdown is above.
- Is Mongolian Meatloaf easy to make?
- This recipe is rated medium, with 18 ingredients and 9 steps.
- Is Mongolian Meatloaf healthy?
- Mongolian Meatloaf has an easyChef Pro health score of 31/100. Per serving, it provides 472.22 calories and 23.43 g of protein, or 47% of the Daily Value. Worth noting per serving: sodium at 1198.52 mg (52% of the Daily Value) and saturated fat at 9.73 g (49% of the Daily Value). It contains Eggs, Soy, Sesame, Corn, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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