1 cup panko breadcrumbs
1 chicken stock cube
½ cup ketchup
½ cup Chinese char siu sauce*
500g (1 lb) pork mince
500g (1 lb) veal mince
1 carrot, peeled, coarsely grated
½ cup finely sliced spring onion
¼ cup chopped coriander (cilantro)
2 tsp sea salt
¼ tsp ground black pepper
oil or oil spray for greasing
chilli flakes & toasted sesame seeds, to sprinkle (optional)
Quick pickled carrots:
½ carrot, julienned
1 red chilli finely sliced
1 tbsp sugar
1 tbsp vinegar
½ tsp sea salt
Preheat the oven to 160०C/320०F. Grease and line a 11 x 21cm (4 x 8 in) loaf pan with baking (parchment) paper, allowing the paper to overhang the two long sides.
Place the panko in a bowl. Crumble in the chicken stock cube. Add 1 cup of water. Mix and allow to absorb for 5 minutes.
Combine the ketchup and char siu sauce in a small bowl.
In a separate large bowl, place the mince, soaked breadcrumbs, carrot, spring onion, coriander, egg, salt and pepper. Add half of the ketchup mixture (reserve the remainder for later). Mix until well combined.
Place the mince mixture in the prepared pan, pressing down well. Cook for 30 minutes. Drain off any fat and juices. Glaze the top of the meatloaf with the reserved ketchup mixture. Bake for a further 20 minutes or until golden.
In the meantime, make the quick pickled carrots. Combine the ingredients in a bowl. Set aside for at least 10 minutes.
Remove the meatloaf from the oven and rest for 10 minutes. Sprinkle with sesame chilli flakes and sesame seeds, if using. Slice and serve with quick pickled carrots.
- Chinese char siu sauce is a sweet, tangy sauce used for Cantonese-style barbecue meats. It’s available in the Asian aisle of some supermarkets, online or from an Asian grocery store.