Western-style meat loaves are usually baked in loaf pans or fat dense logs and generally take a good hour or more to cook. Inspired by a Chinese steamed pork hash that reminds me of moist savory meatloaf, I created this baked meatloaf pie.
I quickly seasoned ground beef with Jade Sesame Soy Marinade and onions. Instead of forming the meat mixture into a thick dense brick or log, I flattened the mixture into a thin patty in a pie dish. In this new shape, the mixture cooked through in half the time of a traditional meatloaf. The result tasted moist and savory. Serve Asian-style with hot cooked rice and stir-fried vegetables. Or eat it Western style with mashed potatoes. Leftover meatloaf also makes delicious sandwiches.
Sesame Soy Meatloaf Pie
For a light fresh supper, serve this pie-shaped meatloaf on a bed of salad greens.
Makes 4 servings1 pound ground beef 1/2 cup chopped onion 2 large eggs 2 tablespoons dry sherry or water 1/4 cup Jade Sesame Soy Marinade 2 teaspoons cornstarch 1 teaspoon honey 3 to 4 tablespoons thinly sliced green onions
1. Preheat oven to 400°F.
2. In a bowl, mix the beef, chopped onion, eggs, sherry, 2 tablespoons JADE Sesame Soy Marinade, and cornstarch. Transfer mixture to an 8- or 9-inch pie pan and pat in an even layer.
3. Bake in 400° F oven for 15 minutes. Meanwhile in a small bowl, mix 2 tablespoons JADE Sesame Soy Marinade and honey. After 15 minutes of baking, brush top of meatloaf with honey mixture. Continue baking until top is browned and meatloaf is no longer pink in center (cut to test), about 10 minutes longer. Remove from oven and sprinkle with green onions. Cut in wedges.