Japanese Curry Pan Meatloaf
Tags: Asian Beef Dinner Japanese Pork
Yield: 6
- 1 egg (beaten)
- 1/4 cup low sodium soy sauce
- 1/8 cup mirin
- 1/4 tsp nutmeg
- 2 tsp Japanese curry powder
- 1 tbsp dashi
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 lb ground beef
- 1 lb ground pork
- 8 oz fresh mozzarella cheese, pearl-sized
- 1/2 cup panko
- 2 tbsp butter, melted
- 3/4 cup panko
- 1 tsp Japanese curry powder
- 2 packets instant Japanese curry sauce
- Mix the Moist Ingredients in a small mixing bowl.
- Add the Dry Ingredients to a medium mixing bowl.
- Pour the Moist Ingredients over the Dry Ingredients and knead until well mixed.
- Transfer the mixturn to a foil-lined baking sheet (with a lip) and form into a loaf shape. Cover with plastic wrap and place in the refrigerator for 30 minutes.
- Preheat the oven to 350.
- Shortly before the meatloaf is done in the fridge, mix together the Crust Ingredients in a small bowl.
- Remove the meatloaf from the fridge and discard the plastic wrap.
- Pat the crust onto the meatloaf and place in oven.
- After 60 minutes at 350, increase temperature to 425 and cook for another 20 minutes.
- Shortly before the meatloaf is done in the oven, empty the curry sauce packets into a bowl and microwave according to package directions.
- Spoon curry sauce over meatloaf before serving. Serve with steamed rice (the curry sauce can be added to this too).
