Hoisin-Glazed Meatloaf

This was one of the most popular items on the Now We're Cooking menu.  Jaime asked for it yesterday, so here it is!  Got more requests?  Just post them in the comments section, and I'll get the recipes up as fast as I can.  Please tell others about this blog if you're enjoying it!

Hoisin-Glazed Meatloaf

30 ounces ground meat (recommend combining 2/3 ground beef and 1/3 ground pork, but can also use any combination of beef, turkey, chicken or pork.)

½ cup chopped onion

½ cup chopped green onion

½ cup chopped water chestnuts

2 teaspoons soy sauce

1 teaspoon minced garlic

½ cup panko (Japanese bread crumbs)

½ teaspoon wasabi powder (spicy - reduce for kids)

1 teaspoon kosher salt (use only half if using table salt) 

Glaze

½ cup hoisin sauce

2 teaspoons sugar

½ cup catsup

½ cup Mae Ploy sweet chile sauce

1.  Combine all of the meatloaf ingredients in a large bowl.  Mix well.  Place into a loaf pan (sprayed with cooking spray), smoothing out the top. 
   
2. Mix together the glaze ingredients.  Pour over the top of the meatloaf.
   
3. Bake in preheated 350 degree oven for about 1 hour, until internal temperature is 165 degrees.  Drain grease from pan, remove meatloaf from pan.  Let cool a few minutes, slice, and serve.  Great with roasted carrots!
   

To make ahead for the freezer:  Make meatloaf.  Place in a loaf pan and double-wrap with saran wrap.  Mix glaze and pour into a small Ziploc bag.  Wrap it with the meatloaf.  To cook, thaw in your refrigerator for 2 days, then follow directions above.  Or, cook it from frozen:  Unwrap meatloaf.  Bake at 350 for about 90 minutes.  Put glaze on top of meatloaf for last hour of cooking.