I\u2019ve been making renditions of this meatloaf for a couple of years and it has only gotten better with a few adjustments. This Meatloaf is lovingly named for my ex Tara, she loved it so much we froze left overs for her. Tara\u2019s Meatloaf is juicy and flavorful, I promise this ain\u2019t ya mama\u2019s meatloaf! Enough talking\u2026<\/p>\n\n\n\n<\/figure>\n\n\n\n
Ingredients<\/strong> <\/h2>\n\n\n\n
(I used what I had *in true quarantine fashion*, I will tell you about substitutes)<\/p>\n\n\n\n
1 lb ground turkey (honestly, I prefer 80\/20 beef)<\/p>\n\n\n\n
\u00bd lb ground pork<\/p>\n\n\n\n
\u00bc cup of Italian breadcrumbs (Panko is better)<\/p>\n\n\n\n
1 Poblano pepper *seeds are fine- that\u2019s where the heat lives) diced (2-3 jalapenos is fine)<\/p>\n\n\n\n
\u00bd large red onion diced<\/p>\n\n\n\n
A healthy pinch (use all your fingertips) of cilantro chopped<\/p>\n\n\n\n
2 heaping tablespoons of apricot preserves<\/p>\n\n\n\n
2 heaping tablespoons of gojujang paste<\/p>\n\n\n\n
3 diced large cloves of garlic<\/p>\n\n\n\n
1 whole egg 1 egg white<\/p>\n\n\n\n
Worcestershire and soy sauce<\/p>\n\n\n\n
Oyster sauce<\/p>\n\n\n\n
Hoisin sauce<\/p>\n\n\n\n
Fresh ginger<\/p>\n\n\n\n
Steps<\/strong><\/h2>\n\n\n\n
Preheat your oven to 350 and grease your loaf pan<\/p>\n\n\n\n
With your hands mix your meats with your preserves, gojugang sauce until its evenly mixed.<\/p>\n\n\n\n
Once the meats and sauces are mixed add in your onions, peppers, cilantro and garlic until it\u2019s a beautiful mixture of colors<\/p>\n\n\n\n
Fold in your breadcrumbs slowly, mixing by hand till evenly dispersed you don\u2019t want to over mix as it will become a chewy sloppy mix once baked<\/p>\n\n\n\n
Mix in your 1 whole egg and 1 egg white<\/p>\n\n\n\n
Grate in ginger (you don\u2019t want chunks)<\/p>\n\n\n\n
Allow your meat to rest while you oil your loaf pan with a mild oil (vegetable or canola is fine) I like to preheat my pan.<\/p>\n\n\n\n
pack meat into loaf pan tightly <\/p>\n\n\n\n
Cook for 30 minutes while you\u2019re making your topping sauce<\/p>\n\n\n\n
Topping sauce-<\/p>\n\n\n\n
My topping sauce is realated to the flavors in the loaf but really drive home the asiany notes.<\/p>\n\n\n\n
Equal parts<\/p>\n\n\n\n
Hoisin<\/p>\n\n\n\n
Oyster sauce<\/p>\n\n\n\n
Preserves<\/p>\n\n\n\n
Gojujang<\/p>\n\n\n\n
Mix into a beautiful yummy sauce<\/p>\n\n\n\nbefore mixing<\/figcaption><\/figure>\n\n\n\nsauce all mixed up<\/figcaption><\/figure>\n\n\n\n
<\/p>\n\n\n\n
Remove your loaf after 30 minutes and tilt pan to drain any oil before glazing top (optional step, but hella yummy)<\/p>\n\n\n\nloaf before glaze<\/figcaption><\/figure>\n\n\n\n
add a glaze of your topping and broil on 450 for 8 minutes until the sauce is bubbly and candied, allow meatloaf to rest for 5-8 minutes before cutting into it!<\/p>\n\n\n\n
<\/div>left: glaze before right: after glaze and broil<\/figcaption><\/figure>\n\n\n\n
I know you\u2019re thinking \u201cWHAT ABOUT THE SEASONING?!\u201d All the sauces have sodium, you will NOT need more, there\u2019s fresh herbs (the garlic, cilantro and ginger) don\u2019t forget the spice and sweet- this loaf is not lacking for any flavor<\/p>\n\n\n\n
ENJOY!!<\/p>\n\n\n\n
Also-This will make bomb meatballs<\/p>\n\n\n\nI served this over grits and with creamed kale it was soooo delicious although it wasn’t the MOST cohesive meal<\/figcaption><\/figure>\n\n\n\n
For left-overs you can slice and coat in seasoned flour then deep fry I did it for brunch and babyyyy, it slapped! I had a sunny side up egg and broccoli micro greens.<\/p>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Tara\u2019s Meatloaf I\u2019ve been making renditions of this meatloaf for a couple of years and it has only gotten better with a few adjustments. This Meatloaf is lovingly named for my ex Tara, she loved it so much we froze left overs for her. Tara\u2019s Meatloaf is juicy and flavorful, I promise this ain\u2019t ya mama\u2019s meatloaf! Enough talking\u2026 Ingredients (I used what I had *in true quarantine fashion*, I will tell you about substitutes) 1 lb ground turkey (honestly, I prefer 80\/20 beef) \u00bd lb ground pork \u00bc cup of Italian breadcrumbs (Panko is better) 1 Poblano pepper *seeds are fine- that\u2019s where the heat lives) diced (2-3 jalapenos is fine) \u00bd large red onion diced A healthy pinch (use all your fingertips) of cilantro chopped 2 heaping tablespoons of apricot preserves 2 heaping tablespoons of gojujang paste 3 diced large cloves of garlic 1 whole egg 1 egg white Worcestershire and soy sauce Oyster sauce Hoisin sauce Fresh ginger Steps Preheat your oven to 350 and grease your loaf pan With your hands mix your meats with your preserves, gojugang sauce until its evenly mixed. Once the meats and sauces are mixed add in your onions, peppers, cilantro and garlic until it\u2019s a beautiful mixture of colors Fold in your breadcrumbs slowly, mixing by hand till evenly dispersed you don\u2019t want to over mix as it will become a chewy sloppy mix once baked Mix in your 1 whole egg and 1 egg white Grate in ginger (you don\u2019t want chunks) Allow your meat to rest while you oil your loaf pan with a mild oil (vegetable or canola is fine) I like to preheat my pan. pack meat into loaf pan tightly Cook for 30 minutes while you\u2019re making your topping sauce Topping sauce- My topping sauce is realated to the flavors in the loaf but really drive home the asiany notes. Equal parts Hoisin Oyster sauce Preserves Gojujang Mix into a beautiful yummy sauce Remove your loaf after 30 minutes and tilt pan to drain any oil before glazing top (optional step, but hella yummy) add a glaze of your topping and broil on 450 for 8 minutes until the sauce is bubbly and candied, allow meatloaf to rest for 5-8 minutes before cutting into it! I know you\u2019re thinking \u201cWHAT ABOUT THE SEASONING?!\u201d All the sauces have sodium, you will NOT need more, there\u2019s fresh herbs (the garlic, cilantro and ginger) don\u2019t forget the spice and sweet- this loaf is not lacking for any flavor ENJOY!! Also-This will make bomb meatballs For left-overs you can slice and coat in seasoned flour then deep fry I did it for brunch and babyyyy, it slapped! I had a sunny side up egg and broccoli micro greens.<\/p>\n","protected":false},"author":1,"featured_media":1573,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[19],"tags":[],"class_list":["post-1557","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-struggle-plates-end-here"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4HIFu-p7","jetpack_featured_media_url":"https:\/\/littlemisslesbo.com\/wp-content\/uploads\/2020\/07\/IMG_2085-1-rotated.jpg","_links":{"self":[{"href":"https:\/\/littlemisslesbo.com\/index.php?rest_route=\/wp\/v2\/posts\/1557","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/littlemisslesbo.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/littlemisslesbo.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/littlemisslesbo.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/littlemisslesbo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1557"}],"version-history":[{"count":1,"href":"https:\/\/littlemisslesbo.com\/index.php?rest_route=\/wp\/v2\/posts\/1557\/revisions"}],"predecessor-version":[{"id":1574,"href":"https:\/\/littlemisslesbo.com\/index.php?rest_route=\/wp\/v2\/posts\/1557\/revisions\/1574"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/littlemisslesbo.com\/index.php?rest_route=\/wp\/v2\/media\/1573"}],"wp:attachment":[{"href":"https:\/\/littlemisslesbo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1557"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/littlemisslesbo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1557"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/littlemisslesbo.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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