ASIAN PORK MEATLOAF
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This Asian pork meatloaf is quick and easy thanks to being baked in a Texas muffin tin.

Asian pork meatloaf with vermicelli noodle salad and roasted peanuts.

The meatloaves are glazed with hoisin sauce, giving them deliciously sticky tops. They’re tender and flavoursome, and a refreshing change from traditional meatloaf.

If you don’t have a Texas muffin pan, these could be cooked in ramekins, a regular muffin tin (even quicker cooking!) or a full size loaf tin. 

Serve on a simple vermicelli noodle salad, featuring crisp veggies, roasted peanuts and a light dressing.

 

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Asian pork meatloaf with vermicelli noodle salad and roasted peanuts.

ASIAN PORK MEATLOAF

Keyword: MAIN MEALS, PORK
Difficulty: Easy
Ready In: 40 minutes
Serves: 4

This Asian pork meatloaf is quick, easy and flavoursome thanks to being baked in a Texas muffin tin. Serve on a simple and refreshing vermicelli noodle salad.

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Ingredients

MEATLOVES

  • Cooking oil spray
  • 1 carrot
  • 2 cloves garlic
  • 1 handful fresh coriander
  • 550 g pork mince (1lb 3oz)
  • 1/2 cup panko breadcrumbs (50g)
  • 1 egg
  • 3 Tbsp hoisin sauce, divided
  • 1 Tbsp fish sauce
  • 1 Tbsp sweet chilli sauce

SALAD

  • 2 spring onions
  • 1 red capsicum
  • 1/2 telegraph cucumber
  • 1 handful fresh coriander
  • 150 g rice vermicelli noodles (5.3oz)
  • 1 Tbsp soy sauce
  • 1 Tbsp sweet chilli sauce
  • 1/2 Tbsp hoisin sauce
  • 1/3 cup roasted, salted peanuts (67g)

Instructions

  1. MAKE MEATLOAVES

    Preheat oven to 190ºC (375ºF) fan bake and lightly grease a 6-hole Texas muffin pan with cooking oil spray.

  2. Grate carrot, crush garlic and finely chop coriander. Place in a large bowl with the pork mince, breadcrumbs, egg, 2 tablespoons hoisin sauce, fish sauce and sweet chilli sauce. Mix well to combine.

  3. Spoon mixture into the muffin pan and gently flatten. Brush remaining tablespoon of hoisin sauce on top. Bake for 25-30 minutes, until meatloaves are fully cooked through.

  4. PREPARE SALAD

    Meanwhile, thinly slice spring onions, slice capsicum into half strips, dice cucumber and roughly chop coriander.

  5. Place noodles in a heatproof bowl and pour boiling water over to cover. Leave to sit for 10 minutes, then drain well (check this aligns with pack instructions).

  6. Whisk together soy sauce, sweet chilli sauce and hoisin sauce. Add to the noodles with spring onion, capsicum, cucumber, coriander and peanuts and toss to combine.

  7. ASSEMBLE AND SERVE

    Divide salad between individual serving plates or bowls and top with meatloaves.

Recipe Notes

WINE MATCH: A Gewürztraminer.
GLUTEN-FREE OPTION: Use gluten-free panko breadcrumbs. If you can’t find gluten-free hoisin sauce, you can make your own. Make sure fish sauce is gluten-free, check noodles and use gluten-free soy sauce.
INGREDIENT SWAPS / NOTES: Chicken mince could be used instead of pork mince.
EQUIPMENT TIP: If you don’t have a Texas muffin pan, you could use ramekins instead. The mixture can be baked as one meatloaf in a loaf tin but will take longer to cook (about 50 minutes), or in a regular muffin tin (reduce cooking time by about 5 minutes).
STORING AND REHEATING: Refrigerate meatloaves and salad separately. Meatloaves can be reheated in the microwave. Salad can either be heated in the microwave or eaten cold.

 

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