There is something about the winter time and making comfort food. My family enjoys a good meal of comfort food every once and a while. After the last few nights of crockpots and casseroles, I thought a nice hot off the oven meal was in store. The family was much appreciative of my efforts.

Meatloaf is one of those meals that is a crowd-pleaser for the Mom on the Run gang. Even Baby A will ask for more (her new favorite phrase) on meatloaf madness night. The one thing I do a little differently with my meatloaf is that I use my brownie pan (muffin tins work just as good) to make mini-meatloaves. This makes it better for both littler appetites and portion control for us big kids.

I have a few meatloaf recipes that girls frequently request. Their favorite meatloaf recipe hands down in MOTR Bacon Cheeseburger Meatloaf. Then again they love any recipe that involves bacon. One thing my kids will not be in vegetarians. They love meat too much.

Tonight I wanted to make a protein that would be a great match up for another dish I was craving, MOTR Fried Rice. I could eat that meal every night of the week because it is that good. I thought an Asian Inspired meatloaf would do the trick. With a little bit of Hoisin sauce I was able to create a mouthwatering glaze that makes this meal—lick your plate good.

Hoisin Glazed Meatloaf Madness

By: Mom on the Run

Ingredients:

For Meatloaf:

• 1 1/2 Pound Lean Ground Beef
• 1/4 cup water chestnuts, finely chopped
• 3 tbsp green onions, chopped
• 1 tsp fresh grated ginger
• 1 egg, slightly beaten
• 1/2 cup panko
• 1/4 soy sauce
• salt and pepper

For Glaze:

• 1/2 cup hoisoin sauce
• Dash of Soy Sauce

Directions:

Preheat oven to 350 degrees. In a large bowl combines ground beef, water chestnuts, ginger, panko, egg, green onion, soy sauce, and salt and pepper. Combine ingredients until incorporated into each other. This can be a messy step so don’t be afraid to use those hands.

Divide the beef mixture among the greased muffin cups, packing well and mounding slightly. Place the muffin pan in the oven and bake until cooked through and browned on top, 30 minutes.

At the 30 minute mark, take muffin tin out of oven to glaze the meatloaf cups. But meatloaf back into the oven for 5-10 minutes or until glaze is bubbling.

Let meatloaf rest and serve over a bed of fresh fried rice and fresh veggies.

A great meal for these cold winter nights. Best of all it makes great leftovers for the lunch the next day.

I am so behind with my posting but I have a lot of great recipes coming up. I also want to make time to read all of my favorite blogs as well. There is not enough time in the day..LOL.

Any good weekend plans?

Tweet

Tweet