Sriracha Glazed Meatloaf
So… I need to start this post by telling you how completely THRILLED I am with my new logo and header, designed by my dear friend, fellow mama, crafter extraordinaire & author of the most fabulous blog Where Wishes Come From, Sadhbh (pronounced “Sive” as in five, for all my fellow North Americans). She’s got beautiful twin girls and her gorgeously creative blog is all about celebrations and fun, achievable crafting projects for busy moms and kids. I basically look at her blog and sigh.
It’s interesting to see how others perceive you – often we’re so unsatisfied with ourselves and feel like we need to change. The likeness Sadhbh created of me left me totally floored, in a good way. She caught an inner essence I didn’t know many people saw (plus, she put a maple leaf on my chef hat! *cue happy sobbing*). So thank you, sweet Sadhbh! I hope I can return the favour tenfold.
So the blog got a bit of a makeover, and recently my meatloaf did, as well.
I never ate meatloaf growing up. Like brussels sprouts and liver, my mom never made it and, as a result, never made us eat it. Now I have a healthy respect for the potential meatloaf can have as a budget/kid/family friendly meal and none of the negative associations some might have acquired over the years.
Now that I’m back to work full time and Patrick is travelling to and from Waterford nearly every day, I appreciate meatloaf more than ever. How easily it comes together, how fool-proof it is, how Maeve will actually eat it. It’s not really a traditional Irish meal but my family is more than happy to wolf it down. It works on every level.
Don’t get me wrong, though. If you’re anti-meatloaf I also totally understand how it can sometimes be a soul-crushing, depression-inducing, grey-looking lump of meat if too little care is taken.
But ground beef? Streaky bacon? They’re such great flavour carriers. So much potential.
That’s what brought me to this sriracha meatloaf. That, and when Patrick was in Boston on business last year he brought home a lot of sriracha sauce. The only issue? It was Trader Joe’s brand, not the Rooster. He thought the Trader Joe’s version might taste the same but it just doesn’t.
As a result, it’s been sitting in the fridge for awhile. Traditional meatloaf gets covered in a ketchup-based sauce, so I thought sriracha would probably work, too. And it did! Because, sriracha.
Now that I use sriracha instead of ketchup, I can’t ever go back. Adding a few more Southeast Asian ingredients to the ground beef mix only makes this meatloaf better. The Trader Joe’s sriracha sauce is a bit on the sweet side so I’ve been able to completely substitute the ketchup, but if you’re using the Rooster brand or another authentic hot brand you might want to go 50/50, to avoid it being too spicy.
1 lb (about 450g) medium ground beef (you want a little fat for flavour, so try not to use lean)
1 lb smoked streaky bacon
4 slices of white bread
1 1/2 cups full fat milk OR coconut milk (if you’re feeling wild)
2-3 cloves garlic, crushed and minced (I just squeeze in some shop-bought garlic paste)
1 Tbsp finely chopped, fresh ginger (or, see above – just buy the paste)
1/2 Tbsp chili paste
1/2 tsp dried lemongrass (optional)
Salt and Pepper (2 tsp each)
For the sauce:
1 cup sriracha sauce
1/4 cup brown sugar
1/4 cup hoisin sauce
- Preheat the oven to 350 degrees (180 degrees Celsius, no fan).
- Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, tear the bread into small chunks. Pour the milk over to soak. Add the garlic, chili, ginger, lemongrass, salt and pepper. Mix up the eggs and throw them in the bowl, too.
- The bread should be nicely soaked by now. Using a fork, mash all the ingredients together. You want a mixture that resembles paste. You don’t want to physically see chunks of bread.
- Add the beef to the bowl and, using your hands (take off your rings; it gets messy) mix everything together.
- Turn the mixture out onto the baking sheet and form it into a cylindrical loaf.
- Wrap the loaf in the streak bacon.
- Mix the three ingredients to make the sauce. Pour half over the loaf and spread it around.
- Bake for one hour. Let it sit for five minutes when you take it out of the oven. Pour the rest of the sauce over the top before slicing.
- Serve with buttermilk mashed potato, stir-fried noodles or aromatic rice. Makes great leftovers!
*Tip: use a serrated knife (a bread knife) to slice the loaf. You’ll make cleaner cuts through the bacon.