When paired with a side of mashed potatoes, meatloaf is the perfect comfort food. But for a variation on a classic theme, I go with hoisin-glazed minis that are perfect finger food for a party. Just like a traditional meatloaf, this recipe is tender and juicy on the inside with a sweet, tangy, caramelized glaze that adds a delicious flavor. This recipe is so filling, cozy and delightful that you will look forward to eating the leftovers. (Hello, meatloaf sandwiches!)

When preparing this recipe, follow these tips for the best results: Finely chop the vegetables so they will cook through; do not overmix, which can result in a tough, dense meatloaf; line the rimmed baking sheet with parchment paper (with the edges hanging over the pan) for easier removal of the meatloaf; and pour the pan juices over the sliced meatloaf. 

HOISIN GLAZE

1 8-ounce jar hoisin sauce

½ cup rice vinegar

1 piece ginger, an inch long, peeled and minced

2 garlic cloves, minced

MEATLOAF

2 slices white bread (or bread on hand), cut into ½-inch cubes

½ cup reduced-sodium organic chicken broth

2 TB butter

6 cloves garlic, minced

1 piece ginger, 3 inches long, peeled and minced

1 medium carrot, grated

1 medium onion, diced

2 stalks celery, diced

2 pounds lean ground round

1 pound ground Italian sausage or unseasoned ground pork

2 eggs

1 TB Chinese five-spice powder

1¼ TB sea salt

1 TB ground black pepper

2 TB reserved glaze

MAKE THE HOISIN GLAZE

In a medium saucepan over medium heat, bring all ingredients to a boil. Reduce heat to low and simmer, stirring often, until sauce thickens to a glaze; about 10 minutes. Let cool.

MAKE THE MEATLOAF

Preheat oven to 375 degrees. In a large bowl, soak bread cubes in chicken broth until liquid is absorbed.

Heat butter in a large skillet over medium-high heat. Add garlic, ginger, carrot, onion and celery. Cook for five minutes and then set aside to cool.

To the bread mixture, add meats, eggs, spice, salt, pepper and cooled, reserved glaze. Add the cooled vegetables. Using hands, mix well until combined.

Place mixture in a rimmed baking sheet lined with parchment paper, and shape into a loaf. Make shallow indentations around the sides. Using a pastry brush, generously spread the glaze over the loaf, reserving some glaze for serving. Bake for one hour, or until the internal temperature reaches 155 degrees.

Let meatloaf cool for 10 minutes before slicing.

VARIATION

Coat a 12-cup muffin pan with nonstick cooking spray. Divide meat mixture among prepared muffin cups; brush tops of meat cups with the glaze, reserving some for serving. Place the muffin pan on a rimmed baking sheet lined with parchment paper to catch the drippings. Bake for 30 to 45 minutes, or until the internal temperature reaches 155 degrees. Carefully remove from cups immediately, and place on a rack to cool.

This article was originally published in the May/June 2023 issue.