Ginger Garlic Sticky Meatloaf
Ginger Garlic Sticky Meatloaf
Brie Thompson
8
15 minutes
1 hour 10 minutes
This is the meatloaf I want on the table whenever comfort food is calling. Juicy ground beef and pork are mixed with ginger, garlic, Wasabi Infused Olive Oil, Black Garlic Infused Sea Salt, and Black Garlic Shiitake Rub, then baked under a sticky pineapple Ponzu Barrel Aged Balsamic glaze that turns glossy and caramelized. Every slice is sweet, savory, and a little tangy.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Meatloaf
- 1 lb Lean Ground Beef
- 1 lb Ground Pork
- ¼ Yellow Onion, shredded
- 4 Garlic Cloves, minced
- 2 Tbsp Ginger, minced
- 2 Eggs
- 1 Tbsp Wasabi Infused Olive Oil
- 2 Tbsp Ponzu Barrel Aged Balsamic
- 1 tsp Black Garlic Infused Sea Salt
- 1 Tbsp Black Garlic Shiitake Rub
- ½ cup Cilantro, chopped
- ¼ cup Pineapple Juice
- ¾ cup Panko Bread Crumbs (*see notes for gluten free option)
Glaze
- 1 Tbsp Brown Sugar
- ¼ cup Ketchup
- 2 Tbsp Ponzu Barrel Aged Balsamic
- 3 Tbsp Pineapple Juice
- ½ tsp Ginger, grated
- ⅛ tsp Black Garlic Infused Sea Salt
- ¼ tsp Black Garlic Shiitake Rub
- 2 tsp Corn Starch
- 1 Tbsp Cold Water
Serving
- Cilantro, chopped, to garnish
- Sesame Seeds, to garnish
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Combine the ground beef, ground pork, onion, garlic, ginger, eggs, Wasabi Infused Olive Oil, Ponzu Barrel Aged Balsamic, Black Garlic Infused Sea Salt, Black Garlic Shiitake Rub, cilantro, pineapple juice, and panko in a large bowl. Mix with your hands until just combined, being careful not to overmix. Transfer the mixture to the lined baking sheet and form it into a loaf shape. Bake on the middle rack for 40 minutes.
- Meanwhile, combine the brown sugar, ketchup, Ponzu Barrel Aged Balsamic, pineapple juice, ginger, Black Garlic Infused Sea Salt, and Black Garlic Shiitake Rub in a small saucepan. Bring to a simmer and cook for 5 minutes.
- Mix the corn starch and cold water in a small bowl to make a slurry. Stir the slurry into the glaze and cook until thickened and the glaze coats the back of a spoon.
- Pour the glaze over the meatloaf and return it to the oven. Bake for an additional 20 minutes. Let rest for 10 minutes before slicing.
- Garnish with the cilantro and sesame seeds. Serve immediately.