glazed meatloaf for one

• total tid: total time 45 minutes

Ingredienser

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

3 tablespoons panko bread crumbs

2 scallions, sliced thin, divided

1 tablespoon soy sauce

1 large egg yolk

1½ teaspoons grated fresh ginger or ¼ teaspoon ground ginger

1 garlic clove, minced, or ⅛ teaspoon garlic powder

6 ounces ground pork

½ teaspoon oil

Vejledning

1 Adjust oven rack to middle position and heat oven to 350 degrees. Whisk hoisin and vinegar together in small bowl; set aside.

2 Combine panko, half of scallions, soy sauce, egg yolk, ginger, and garlie in medium bowl. Add pork and gently knead with your hands until just combined. Shape mixture into rough 5- by 3-inch loaf of even thickness.

3 Heat oil in 8- or 10-inch ovensafe nonstick skillet over medium heat until just smoking. Gently add meatloaf and cook on first side until well browned, 2 to 3 minutes. Carefully flip meatloaf, neatening edges as needed, and transfer skillet to oven. Bake for 10 minutes.

4 Remove skillet from oven. Being careful of hot skillet handle, brush top and sides of meatloaf with hoisin mixture. Return skillet to oven and continue to bake until meatloaf registers 160 degrees, 5 to 10 minutes. Transfer meatloaf to plate and let rest for 5 minutes. Sprinkle with remaining scallions and serve.

Notater

kitchen improv

use what you've got You can

substitute meatloaf mix or ground beef for the ground pork.

make it classic Swap out all the traditional Asian seasonings to make this a classic American-style loaf. Use parsley, Worcestershire, and thyme to season the meat, and try ketchup and cider vinegar for a glaze.

why this recipe works Meatloaf brings to mind diner-style fare for a family, but we wanted down-home goodness in a smaller package (without the assistance of cutesy, single-use, mini equipment). To mix up the classic flavor profile, we used ground pork and incorporated Asian-inspired ingredients for a meatloaf that reminded us of the filling of our favorite dumplings. To avoid the sometimes dense bounciness of dumpling filling, we added some panko and an egg yolk to the ground pork, which kept our meatloaf supermoist and tender. We pressed the meat mixture into a free-form loaf, browned it in a skillet, flipped it, and finished it in the oven in the same skillet (bonus points for less cleanup!). We glazed the loaf with a mixture of fruity, umami-packed hoisin sauce and a splash of tangy rice vinegar. We love this meatloaf paired with Lemony Skillet-Charred Green Beans (page 101) or mashed potatoes (see page 106) for a classic combo, or turned into a sandwich with melted cheese and extra hoisin for dunking.