Simple Best Japanese Meatloaf and Sauce Recipe

Add a new twist to your old favorite meatloaf recipe and try a simple best Japanese Meatloaf and meat loaf sauce. It is soft and juicy, and I guarantee you’ve never had this kind of meatloaf before. Also try
the new Japanese meat loaf sauce recipe for your original meat loaf!   This meat loaf doesn’t need an oven.  So you can make this smaller and individually, then you can put into the bento.   Actually, it is a bento favorite.

Ingredients

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10 1/2oz                  Ground meat pork and beef 50/50
1                               Onion
1                               Egg
3/5 cup                   Milk
2 4/5oz                   Panko
1 clove                     Garlic
1tbs                          Oil

Seasoning:

1tbs                          Soy sauce
1tbs                         Worcester Sauce (Like A1 sauce, Bulldog sauce)
1tbs                         Ketchup
pinch                      Nutmeg
pinch                      Salt and pepper

Sauce:

1/2                          Onion small
1 clove                    Garlic
3tbs                        Soy sauce
1/2tsp                    Honey
2tbs                        Rice vinegar
2tbs                        Sake
1tsp                        Mirin
1/3tsp                    Sesame oil

Instruction

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1 Finely chop onion, and grind ginger. Sautee onion in a frying pan and saute them and put salt and pepper.

2 Cool onion down before putting in the meat.

3 First, in to the bowl, put milk, panko, garlic, egg, and seasoning ingredients and mix well.

4 Then, put the meat in the bowl and mix very well. Make sure to whip the meat long and hard to tenderize the meat. This is a Japanese tip to tenderize ground meat!

5 Put cooled onion into the bowl and mix them together.

6 Make shape into thick patties and cook in the pan.  At this time, if you push the middle of the oval shape meat a little bit and make middle of the patties concave.

7 You make a oval round shape meat dough and push a little in the middle of the meatloaf dough.  It is make cook quickly in the middle of the meat loaf.  (If you see the top of the page picture of meat, the middle is not brown compare to outside)

8 Frying pan oil should be hot so meat won’t stick to the pan. Be patient and don’t play with the meat – let it cook the meat or it may break apart.

9 Cook one side first and do not move the meat dough around until it become golden brown color.  Heat the frying pan and oil good, before you put meat.

10 Flip the meat and put lid about one minute.  Make sure the heat go through the middle of the meat loaf.

11 Sauce:  Put all ingredients in the blender and blend it. Do not make it totally liquid. Leave some chunks in the sauce.

12 Put all in a separate pot and cook (not boil) about 10 minute in order to store extra sauce. This helps make this sauce store longer for other recipe or next meat loaf dinner.

13 You will put this sauce on the meat before eating them.