Dijon Meatloaf By Ming Tsai
Meatloaf. Not as easy as you think. When I first tried to make it as a kid, it came out of the oven like a brick. Here's a recipe to ensure that never happens to yours.
1/4 cup plus 1 tablespoon sambal
4 tablespoons Dijon mustard, divided
1 1/2 pounds ground turkey
1 pound ground pork
2 large onions, cut into 1/4-inch dice
2 tablespoons minced garlic
2 tablespoons Wanjashan organic soy sauce
2 eggs, lightly beaten
1/4 cup Wanjashan organic Worcestershire sauce
1 cup panko
Kosher salt and freshly ground black pepper to taste
Canola oil/cooking spray
Preheat the oven to 350°F. Oil a 1 1/2-quart loaf pan and line the bottom with parchment paper or use a meatloaf pan.
In a small bowl, combine 2 tablespoons Dijon and 1 tablespoon of sambal and set aside.
In a large nonreactive bowl, combine the ground turkey and pork. Add the onions, garlic, the remaining 1/4 cup of sambal, soy sauce, eggs, Worcestershire sauce and panko. Season with salt and pepper and, using your hand, mix well.
Fill the pan with the mixture, and bake until cooked through, about 1hour and 15 minutes.
Unmold, slice, and serve with the sambal mixture on the side as a condiment.
Chef Ming Tsai is a local restaurateur and host of Simply Ming.
More Food & Wine
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
About the Author
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Sign-up for WGBH Food & Wine updates, WGBH promotions, and previews of what's coming up on WGBH TV.
Follow WGBH Foodie
Support for WGBH is provided by:Become a WGBH sponsor