Ingredients for Hoisin-Glazed Meatloaf Sandwiches

• 180ml hoisin sauce

• Vinaigre de riz non assaisonné de 120 ml

• 1 1" piece ginger, peeled, minced

• 1 gousse d'ail, hachée

• Spray d'huile végétale antiadhésive

• 475ml 1/2" cubes day-old crustless white bread (from 2 slices)

• 120ml de bouillon de poulet à faible teneur en sel

• 4 slices bacon, minced

• 210g thinly sliced spring onions (dark-green parts separated)

• 3 celery stalks, minced (about 150g )

• 1 4" piece ginger, peeled, minced

• 7 garlic cloves, minced

• 450 g de viande hachée de bœuf

• 450g de porc haché

• 2 gros œufs, battus pour mélanger

• 3 whole star anise, finely ground in a spice mill (about 2 teaspoons ground), or 1 teaspoon Chinese five-spice powder

• 2 cuillères à café de sel casher

• 1 cuillère à café de poivre noir fraîchement moulu

• 130g each matchstick-size pieces peeled carrots, cucumbers, and radishes

• 180ml unseasoned rice vinegar

• Pincée de sel casher

• Pincée de sucre

• 20ml (or more) vegetable oil, divided

• 12 thick slices white sandwich bread, toasted

• 1 tasse de coriandre fraîche hachée

• Ingredient info: Hoisin sauce is available at many supermarkets and at Asian markets.

• An 8 1/2x4 1/2x3" loaf pan

Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8-10 minutes.

Preheat oven to 191°C. Coat the bottom and sides of loaf pan with nonstick spray and set aside. In a large bowl, soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall apart, 4-5 minutes. Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp. Add spring onions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3-4 minutes. Let cool in pan for 5 minutes.

Combine spring onion and bread mixtures in a large bowl. Add 2 tablespoons hoisin glaze, remaining spring onions (dark-green parts), beef, pork, and remaining 4 ingredients. Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky. Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in centre. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.

Bake meatloaf for 30 minutes. Uncover and spread 2 tablespoons hoisin glaze over top. Bake until an instant-read thermometer registers 74°C when inserted into centre of meatloaf, about 1 hour longer.

Let meatloaf rest for 20 minutes. Using flexible spatulas, transfer meatloaf to a platter or cutting board. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill.

Toss vegetables, next 3 ingredients, and 2 teaspoons oil in a medium bowl to coat. Cover and chill, tossing occasionally, for 1 hour or up to 1 day ahead.

Cut meatloaf into 12 slices. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Working in batches and adding additional oil by teaspoonfuls as needed, fry meatloaf slices until browned in spots and heated through, about 2 minutes per side.

Place toasts on plates; brush with hoisin glaze and top with a meatloaf slice. Drain salad, if using; mound on top of meatloaf, dividing equally. Garnish with coriander.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.