Chinese Sweet & Sour Meatloaf
Chinese Sweet & Sour Meatloaf
Posted by Cookin’ Dad at recipegoldmine
com May 23, 2001
Dear Recipe Goldmine Friends,
This recipe was a rather different recent experiment that turned out delicious
Hope everyone likes it
Regards, Cookin’ Dad
Sauce
2/3 cup ketchup
1 1/2 cups granulated sugar
1 cup vinegar
2 TbspFINELY minced ginger
4 tpss minced garlic
1 tps Dijon mustard*
1 tps regular mustard
*Optional (I used it just to see what happened
Regular mustard to taste would work just as well)
Meat Loaf
1 pound ground beef
3/4 pound ground pork (approximation)
1/3 cup finely chopped green onion
(white & green parts)
3/4 cup bread crumbs
2 eggs
2 Tbsprice wine or any dry white wine
1 tps minced garlic
2 Tbspcornstarch
1 1/4 tpss salt
1/4 tps black pepper
Mix all sauce ingredients thoroughly
Set aside to allow flavors to marry
Next, combine all meat loaf ingredients except cornstarch
Take 1 cup of sauce & mix it into meat
Follow this step with evenly sprinkling cornstarch over meat & thoroughly mixing it in
Preheat oven to 350 deg F
Place meat in loaf pan & pack it down
Bake covered with foil for about 30 min
During last 10 min of initial 30-minute baking cycle, remove meat loaf from oven, drain fat & slice into several serving-size slices
Pour about 1/2 cup of sauce over meat, making sure some of sauce runs down into cracks
Bake uncovered for about 15 more min
Meanwhile, if you want, you can heat & thicken leftover sauce with about 1 tps cornstarch & an equal amount of water
As sauce starts to thicken, you can add about 2 tpss hot oil to sauce
This recipe makes a lot of sauce, so leftover heated sauce can be spooned over individual meatloaf servings if desired
NOTE: If you want a browner meatloaf, bake covered for about 20 min & uncovered for 15 to 20 min
Then drain fat, slice meatloaf & pour sauce over it
Leave a Comment