Brushing the meatloaf with a mix of hoisin sauce and ketchup keeps it from drying out in the oven while also adding an extra layer of savory umami flavor. To prevent the slaw from becoming soggy, toss the veggies with the dressing just before serving. To get this dish on the table quickly on a weeknight, you can shape the meatloaf the night before; cover with plastic wrap, then brush with the glaze and bake the next day.
uce (TIP: Look for it in the Asian section of most grocery stores or in Asian markets.)
1 tbsp Worcestershire sauce
1½ tbsp hoisin sauce
1 tbsp ketchup (NOTE: Look for all-natural options such as Tessemae’s, or check out our homemade ketchup recipe at cleaneating.com.)
1/4 cup rice vinegar
1 tbsp sesame oil
2 tsp pure maple syrup
2 cups shredded savoy cabbage
1 cup shredded carrot
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro, divided
Preheat oven to 350˚F. Line a rimmed baking sheet with foil and mist with cooking spray.
In a large bowl, soak bread in milk. Let stand 5 minutes then tear into very small pieces. Add beef, egg, 4 green onions, garlic, soy sauce, chile-garlic sauce and Worcestershire and mix with your hands until just combined.
(NOTE: Do not overmix.) Shape into a 6 x 4-inch rectangle on prepared baking sheet. In a small bowl, whisk together hoisin and ketchup. Brush over top and sides of meatloaf. Bake until an instant-read thermometer reads 160˚F when inserted in center, 50 minutes to 1 hour. Let stand for 10 minutes before slicing.
Meanwhile, prepare slaw: In a separate large bowl, whisk together vinegar, oil and maple syrup. Add cabbage, carrot, 2 green onions and 2 tbsp cilantro and toss to coat.
Sprinkle remaining 2 tbsp cilantro over meatloaf. Serve with slaw.
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