Pot Sticker Meatloaf

A while back I had a hankering for some down home meatloaf. Meatloaf: The dish people say they hate but love to eat. Stop the hate! Eat the loaf! I didn’t have any ground moo but had a pound of ground oink in the freezer. The pork got me to thinking about making pot stickers. While good they’re also a pain in the ass to make. Takes forever and they disappear too quickly. I love the taste and texture of the filling in those li’l funbags and figured I’d make an eastern style loaf of goodness to put in my tummy. I searched out a recipe for the filling and found that they all called for napa cabbage, which I didn’t have, poo! Not a problem, I left it out. Over the course of a few loaves I tweaked the ingredients until I figured out the perfect combination.

Pot Sticker Meatloaf

For the loaf:
1 pound Ground Pork
2 Eggs
1 cup Breadcrumbs (I used Japanese panko breadcrumbs)
4 to 6 Green Onions sliced thin
8 cloves Garlic, minced OR 4 tbsp minced garlic from a jar
2 tsp Ginger, minced
1/2 can Water chestnuts, chopped finely
1 tsp Toasted Sesame Oil
4 tsp Rice Vinegar
2 tbsp Soy Sauce
½ tsp Salt
1 tbsp Toasted sesame seeds (optional)

For the sauce:
2 cups Chicken broth
3 tbsp Soy sauce
2 tbsp Sugar
1 tsp Ginger, minced
4 tsp Lime juice
2 tbsp Corn starch mixed in 2 tbsp of water
A dash or two of Tabasco sauce (optional)

Pre-heat your oven to 350 degrees F.

Thinly slice the green onions and mince the ginger and garlic.

In a big bowl mix up the eggs, soy sauce, sesame seeds and oil, vinegar, garlic, ginger, water chestnuts, and salt.

Add the ground pork to the bowl and break it up a bit.

Dump the breadcrumbs atop the whole mess and knead it all together until mixed pretty thoroughly. You don’t want to end up with a homogenous pink slime. Just mash it pretty good. Otherwise you’ll end up with a really dense loaf and give ammo to the meatloaf haters.

Throw it in a bread loaf pan. Mine is non-stick so I don’t bother greasing it. With the amount of grease that cooks out from the pork, sticking shouldn’t be a problem in anything. If you dont have a bread pan just use whatever you have on hand or shape it into a loaf and cook it on a foil covered baking sheet.

It’s shovin’ in the oven time! Immolate for 45 to 50 minutes or until it’s nice and brown on top.

While it’s baking grab a glass of wine and make the sauce.

Put the broth, ginger, sugar, lime juice, and soy sauce in a saucepan.

Heat it up until it bubbles a bit and the sugar dissolves. Turn the heat down and stir in the cornstarch water. Continue heating and stirring for a minute or so. You’ll end up with a slightly thickened awesomesauce.

Put some rice on to cook. I have a little rice cooker that I scored for 10 bucks at a discount store. I haven’t cooked rice on the stove for 15 years… This loaf goes really well with jasmine rice but use what you have. Plain white enriched rice is tasty too!

When the loaf is baked to perfection yank it from the oven and set it aside to firm up for 10 to 15 minutes. Cut into slabs as thick as you like ’em, set atop some rice, and drench it all with the awesomesauce.

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