Vickys Asian-BBQ Inspired Meatloaf, GF DF EF SF NF. Vickys Caledonian Cream Dessert, GF DF EF SF NF. You need of Grated dark chocolate to garnish if desired. Vickys Caledonian Cream Dessert, GF DF EF SF NF instructions.
Ingredients of Vickys Asian-BBQ Inspired Meatloaf, GF DF EF SF NF
- It’s of hoisin sauce (soy-free recipe in my Aromatic Duck Pancake).
- Prepare of tomato ketchup.
- It’s of oil.
- Prepare of onion, finely chopped.
- Prepare of garlic, finely chopped.
- It’s of finely chopped fresh ginger.
- Prepare of chinese 5 spice.
- It’s of pork or beef mince / combination of both.
- It’s of gluten-free breadcrumbs (2 slices bread).
- You need of gluten-free Worcestershire sauce + 1 tbsp water *OR*.
- Prepare of (* 3 tbsp soy sauce*).
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Vickys Asian-BBQ Inspired Meatloaf, GF DF EF SF NF instructions
- Preheat the oven to gas 4 / 180C / 350F and grease a standard loaf tin.
- Mix the hoisin sauce and tomato ketchup together in a small bowl. Set aside.
- Heat the oil in a frying pan over a medium heat.
- Cook the onion, garlic and ginger for 3 minutes to soften and infuse then take off the heat and stir in the 5 spice. Set aside to cool.
- Mix the pork / beef breadcrumbs, Worcestershire sauce + water (or soy) and half of the hoisin / tomato sauce mixture in a large bowl with the cooled onion, garlic & ginger. Knead the mixture like you would if making bread. This will help bind the meat better as there's no egg.
- Press the mixture into the loaf tin and bake for 45 minutes.
- Drain the fat off then spread the remaining hoisin / tomato sauce on the top of meatloaf. Return to oven and bake for a further 15 minutes.
- Carefully drain the fat again and let rest for 10 minutes in the tin before serving (use a fish slice to remove it from the tin) or let cool fully and enjoy chilled.
- Great with rice or mashed potatoes and green vegetables.
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