Asian Ginger-Sesame Beef and Pork Meatloaf with Stir-Fried Noodles
Ingredienser
- 8 ounces ground beef
- 8 ounces ground pork
- 3 tablespoons minced fresh ginger
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil, divided
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 green onions, thinly sliced
- 12 ounces stir-fry noodles
- 1 carrot, cut into matchsticks
- 1 bell pepper, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
fremgangsmåte
- Preheat the oven to 375 degrees. In a large bowl combine the ground beef, ground pork, 2 tablespoons of the ginger, the garlic, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, the breadcrumbs, egg, and half the green onions. Mix gently with your hands until just combined.
- Shape the mixture into a loaf and place it on a baking sheet. Bake for 45 minutes until the internal temperature reaches 160 degrees.
- While the meatloaf bakes, cook the noodles according to package directions, then drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the carrot and bell pepper and cook for 3 minutes. Stir in the remaining ginger and cook 30 seconds more.
- Add the drained noodles to the skillet along with the remaining soy sauce and sesame oil. Toss everything for 2 minutes until the noodles are coated and hot. Remove from heat.
- Slice the meatloaf and serve it over the stir-fried noodles. Sprinkle with the sesame seeds and remaining green onions.
merknader
Let the meatloaf rest for 5 minutes before slicing so the juices stay inside. If the stir-fry sauce tastes too salty, add a small splash of water to loosen it. Leftovers keep well in the fridge for two days and reheat best in a skillet with a little extra oil to refresh the noodles.
Course: Main Course
Cuisine: Asian
Equipment: Mixing Bowl, Baking Sheet, Large Skillet
Cuisine: Asian
Equipment: Mixing Bowl, Baking Sheet, Large Skillet