American-Chinese·Main Course
Soy-Ginger Mongolian Meatloaf
A clever mashup of classic American comfort food and the bold flavors of restaurant-style Mongolian beef, featuring a unique rice-based filler and a glossy, savory-sweet glaze.
Prep
20m
Cook
75m
Total
95m
Serves
6
Method
- 01
Sauté the diced yellow onions in vegetable oil with a pinch of salt over medium-high heat until translucent and starting to brown. Add half of the minced garlic and grated ginger, cook for 1 minute, then remove from heat and let cool completely.
Watch · 0:23
- 02
In a large bowl, combine the ground beef, cooled onion mixture, cooked rice, beaten egg, sliced green onions, 2 tablespoons soy sauce, salt, and black pepper. Mix gently with a fork until just combined, being careful not to over-mix.
Watch · 1:25
- 03
Transfer the mixture to a lightly oiled loaf pan, pressing firmly into the corners to remove air pockets. Bake at 350°F (175°C) for about 60 minutes, or until the internal temperature reaches 145-150°F (63-65°C). For 'diner style' results, let the loaf cool and chill in the refrigerator before slicing.
Watch · 2:53
- 04
Make the sauce by combining oil, the remaining garlic, and ginger in a cold pan. Turn heat to medium-high and sizzle for 30 seconds. Whisk in brown sugar, soy sauce, red pepper flakes, ketchup, and water. Simmer briefly, then stir in a slurry of 1 teaspoon cornstarch and 2 teaspoons water. Cook until the sauce thickens and becomes glossy.
Watch · 4:02
- 05
Slice the meatloaf and dust the surfaces with cornstarch. Pan-fry the slices in oil over medium-high heat until a crispy brown crust forms on both sides. Serve topped generously with the warm Mongolian sauce and toasted sesame seeds.
Watch · 6:47
From Chef John
“I couldn't decide whether to make Mongolian beef or make a meatloaf so I decided to try both things at once.”
“It's really more of a smash and smear fry.”
“You are, after all, the Genghis Khan of what else should go on.”