The Classic: Meatloaf
The Twist: Hoisin-Glazed Meatloaf Sandwiches
Delicious on its own, this thoroughly modern meatloaf takes on a terrine-like texture when chilled overnight, just right for deluxe open-face sandwiches with a banh mi-like flavor profile.
3/4 cup hoisin sauce
1/2 cup unseasoned rice vinegar
1 1-inch piece ginger, peeled, minced
1 garlic clove, minced
Nonstick vegetable oil spray
2 cups 1/2-inch cubes day-old crustless white bread (from 2 slices)
1/2 cup low-salt chicken broth
4 slices bacon, minced
1 1/3 cups thinly sliced scallions (dark green parts separated)
3 celery stalks, minced (about 1 cup)
1 4-inch piece ginger, peeled, minced
7 garlic cloves, minced
1 pound ground beef
1 pound ground pork
2 large eggs, beaten to blend
3 whole star anise, finely ground in a spice mill (about 2 teaspoons ground), or 1 teaspoon Chinese five-spice powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Hoisin sauce is available at many supermarkets and at Asian markets.
An 8 1/2x4 1/2x3-inch 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 375°. 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 scallions (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 scallion and bread mixtures in a large bowl. Add 2 Tbsp. hoisin glaze, remaining scallions (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 center. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.
Bake meatloaf for 30 minutes. Uncover and spread 2 Tbsp. hoisin glaze over top. Bake until an instant-read thermometer registers 165° when inserted into center 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.