Ingredients for Hoisin-Glazed Meatloaf Sandwiches

• 180ml hoisin sauce

• 120ml de vinagre de arroz sin sazonar

• 1 1" piece ginger, peeled, minced

• 1 diente de ajo, picado

• Aerosol de aceite vegetal antiadherente

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

• 120ml low-salt chicken broth

• 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 carne molida de res

• 450g pork mince

• 2 huevos grandes, batidos hasta mezclar

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

• 2 cucharaditas de sal kosher

• 1 cucharadita de pimienta negra recién molida

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

• 180ml unseasoned rice vinegar

• Pizca de sal kosher

• Pizca de azúcar

• 20ml (or more) vegetable oil, divided

• 12 thick slices white sandwich bread, toasted

• 1 taza de cilantro fresco picado

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.