Baking meatloaf in a Bundt pan creates lots of crispy surface and keeps the inside tender and moist.
Slideshow:More Meatloaf Recipes
2 tablespoons canola oil
1 red onion, finely chopped
1/4 cup minced peeled fresh ginger
6 garlic cloves, minced
3 tablespoons minced lemongrass, white inner bulb only
1 3/4 pounds ground chuck
1 3/4 pounds ground pork
1 1/4 cups panko
1 cup finely chopped scallions
2 large eggs, beaten
1 1/2 tablespoon kosher salt
2 teaspoons pepper
1 3/4 cup ketchup
5 tablespoons Sriracha
How to Make It
Preheat the oven to 375°. In a large skillet, heat the oil. Add the onion, ginger, garlic and lemongrass and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape into a large bowl. Add the chuck, pork, panko, scallions, eggs, 1/2 cup of water, the salt, pepper, 3/4 cup of the ketchup and 2 tablespoons of the Sriracha and knead until combined.
Press the meat mixture evenly into a 10-inch Bundt pan. Bake for about 50 minutes, until firm. Let rest for 15 minutes, then invert onto a large rimmed baking sheet.
Preheat the broiler. In a medium bowl, mix the remaining 1 cup of ketchup and 3 tablespoons of Sriracha. Spoon the glaze over the meatloaf and down the side. Broil the meatloaf 8 inches from the heat until glazed, about 2 minutes; rotate the baking sheet occasionally during broiling. Cut the meatloaf into wedges and serve.
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