Scale:
Ingredients
- 1.5 lbs ground beef (80/20)
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup scallions, finely sliced (plus extra for garnish)
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp ketchup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp Sweet Ginger Finishing Salt
- 1.5 cups jasmine rice
- 2.5 cups water
- 1 tbsp vegetable oil
- Black pepper, to taste
Instructions
- Preheat oven to 375°F. Line a 9x5-inch loaf pan with parchment, letting it hang over for easy lift-out.
- In a large bowl, mix ground beef, panko, eggs, milk, scallions, 1/2 tbsp soy sauce, half the ginger, half the garlic, and a good crack of black pepper. Don’t overwork it—mix just until combined. Confidence is the best ingredient.
- Press the meat mixture into your loaf pan. Smooth the top.
- In a small bowl, whisk together ketchup, brown sugar, remaining soy sauce, remaining ginger, remaining garlic, rice vinegar, and sesame oil. Brush half this glaze over the meatloaf.
- Slide the loaf into the oven. Bake for 30 minutes.
- After 30 minutes, brush with the rest of the glaze. Sprinkle 1/2 tsp Sweet Ginger Finishing Salt on top. Bake another 15-20 minutes, until internal temp hits 160°F and the top is glossy and caramelized. Let rest 10 minutes before slicing.
- While the loaf bakes, make the rice. Rinse jasmine rice until water runs clear. Bring 2.5 cups water to a boil in a medium saucepan. Add rice and a pinch of Sweet Ginger Finishing Salt; cover, reduce to low, and cook 12 minutes. Remove from heat, keep covered 10 more minutes.
- Heat vegetable oil in a 12-inch nonstick skillet over medium-high. Add cooked rice and press with a spatula. Scatter remaining scallions over. Let it sizzle undisturbed for 5-7 minutes, until the bottom’s golden and crispy (crispy, not soggy—you got me?).
- Slice meatloaf thick, serve over the scallion rice. Shower with extra scallions and a final pinch of Sweet Ginger Finishing Salt.
- DUNZO!
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