Asian Fusion Cooking: Ginger Miso Meatloaf

June 16, 2014

Meatloaf reminds me of my childhood.  My mother would prepare it at least once a month as a special dinner for my sister and I.  When she removed it from the oven, it would be steaming hot and the juicing bubbling.  I couldn't tell you what it tasted like.  As soon as it hit my plate, we proceeded to drown it in ketchup.

As a adult, I don't make much meatloaf as I have categorized it as a meal of the past.  That is until I stumbled across this recipe.  This meatloaf is a cross between the comfort food classic and a new age Asian flavored burger.  This meatloaf didn't need ketchup and it was delicous.

Ginger Miso Meatloaf
Courtesy of Genji Sushi

1 tsp. Canola Oil
1 small Onion, finely chopped
2 tsp. minced Garlic
1 (10oz.) box Frozen Chopped Spinach, thawed
1 lb lean ground Pork or Chicken
1 small Red Bell Pepper, chopped
1 ¼ cup Panko Bread Crumbs, divided
½ cup + 2 tbsp. Genji’s Original Vegan Ginger Miso Dressing, divided
1 Egg
1 tsp Kosher Salt
1 tsp Black Pepper
Cooking Spray

Preheat oven to 375°F. Put canola oil in a pan over medium heat.

Add onion and garlic and sauté until translucent 2-3- minutes. Place sautéed veggies in a bowl and cool to room temperature.

Squeeze excess water from the frozen spinach. Add to the bowl containing the onions and garlic. Add the ground pork or chicken, red bell pepper, ¾ cup panko bread crumbs, egg, ½ cup Genji’s Original Vegan Ginger Miso Dressing, kosher salt and black pepper. Mix just to combine.

Spray a 12 cup muffin tin with cooking spray. Divide meat mixture into cups.

Mix 2 tbsp. Original Vegan Ginger Miso Dressing with ½ cup panko. Place the panko mixture on top of the meatloaves.

Bake until the internal temperature reaches 165°F (about 15-20 minutes.)

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