Japanese Meatloaf Recipe

Ground beef: The main protein component, providing a rich and hearty base for the meatloaf.

Onion: Adds moisture and a slight sweetness, balancing the savory flavors.

Garlic: Enhances the overall flavor with a hint of pungency.

Egg: Acts as a binder to hold the meatloaf together.

Panko breadcrumbs: Japanese-style breadcrumbs that add a light and crispy texture.

Soy sauce: Adds a deep umami flavor and saltiness.

Mirin: A sweet Japanese rice wine that adds a subtle sweetness and depth of flavor.

Ketchup: Provides a tangy sweetness that complements the savory ingredients.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the flavor profile.

When mixing the ground beef with the other ingredients, it's crucial to handle the mixture gently. Overmixing can result in a dense and tough meatloaf. Use your hands to combine the ingredients just until they are evenly distributed. This will help maintain a tender and juicy texture. Additionally, finely chopping the onion ensures it integrates well into the meat mixture, providing even flavor throughout the loaf.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor profile.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the other ingredients well.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may be slightly less pungent.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) can be used as a binder for a vegan alternative.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used, though they may not provide the same light and crispy texture as panko.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and offers a similar umami flavor.

• mirin - Substitute with rice vinegar with a pinch of sugar: Rice vinegar with a pinch of sugar can mimic the sweet acidity of mirin.

• ketchup - Substitute with tomato paste and a bit of sugar: Tomato paste with a bit of sugar can replicate the sweetness and tanginess of ketchup.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, reducing the need for additional salt.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor, with a slightly different aroma.

• Allow the meatloaf to cool completely before storing. This prevents condensation, which can lead to sogginess.
• Wrap the meatloaf tightly in plastic wrap or aluminum foil to maintain its moisture and prevent it from drying out.
• Place the wrapped meatloaf in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• Store the meatloaf in the refrigerator for up to 3-4 days. For longer storage, place it in the freezer.
• To freeze, slice the meatloaf into individual portions. This makes it easier to thaw only what you need.
• Wrap each slice in plastic wrap or parchment paper, then place them in a single layer on a baking sheet. Freeze until solid.
• Once frozen, transfer the slices to a resealable plastic bag or airtight container. This method prevents the slices from sticking together.
• When ready to eat, thaw the meatloaf slices in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.
• Alternatively, reheat in the microwave on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes per slice.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Japanese meatloaf in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the meatloaf from drying out.
  4. Heat for about 20-25 minutes, or until the meatloaf is warmed through.
  5. Remove the foil for the last 5 minutes to allow the top to crisp up slightly.

• Microwave Method:

  1. Slice the meatloaf into individual portions for even heating.
  2. Place a slice on a microwave-safe plate.
  3. Cover with a microwave-safe lid or another plate to retain moisture.
  4. Heat on medium power for 1-2 minutes, checking halfway through to ensure it's heated evenly.
  5. Let it sit for a minute before serving to allow the heat to distribute.

• Stovetop Method:

  1. Slice the meatloaf into individual portions.
  2. Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter.
  3. Place the slices in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until the meatloaf is heated through and has a slight crust.

• Steaming Method:

  1. Slice the meatloaf into individual portions.
  2. Place the slices in a steamer basket over boiling water.
  3. Cover and steam for about 5-7 minutes, or until the meatloaf is heated through.
  4. This method helps retain moisture and keeps the meatloaf tender.

• Sous Vide Method:

  1. Vacuum-seal the meatloaf or place it in a ziplock bag using the water displacement method.
  2. Heat a sous vide water bath to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve immediately for a perfectly reheated meatloaf.

• Oven: Used to bake the meatloaf at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to combine and mix all the ingredients together.

• Loaf pan: Used to shape the meat mixture into a loaf and to bake it in the oven.

• Knife: Used to finely chop the onion and mince the garlic.

• Cutting board: Provides a safe surface to chop the onion and garlic.

• Measuring cups: Used to measure the panko breadcrumbs, soy sauce, and ketchup accurately.

• Measuring spoons: Used to measure the mirin, salt, and black pepper accurately.

• Spatula: Used to transfer the meat mixture into the loaf pan and press it down evenly.

• Oven mitts: Used to safely remove the hot loaf pan from the oven.

• Cooling rack: Used to let the meatloaf rest and cool down slightly before slicing.

• Serving knife: Used to slice the meatloaf after it has rested.

Pre-chop ingredients: Chop the onion and garlic in advance and store them in the fridge.

Use a food processor: Quickly mix the ground beef, onion, and other ingredients in a food processor.

Line the loaf pan: Use parchment paper to line the loaf pan for easy cleanup.

Batch cooking: Double the recipe and freeze half for a future meal.

Pre-measure seasonings: Measure out the soy sauce, mirin, ketchup, salt, and black pepper ahead of time.