Asian Stir-Fry Meatloaf

Mr. T and I are obsessed with cooking shows. We watch A LOT of them. Our favorites tend to be Masterchef, Chopped, Top Chef, Beat Bobby Flay and The Kitchen…the list goes on. I have noticed an increasing trend on the various shows for meatloaf. It makes sense, as this comfort classic can be made a myriad of ways – and it’s so easy to change up the ingredients to take on a new twist. My version…Asian! Yep, you heard it…my mash-up take on meatloaf imbues the flavors of an Asian stir fry/potsticker. Keto and low in carbs of course!

I saw on a recent Racheal Ray show episode that she rolled her meatloaf with veggies and just had to try that technique! So I mixed up the meat – we used only ground pork, and added in all of the spices I would for a traditional potsticker. To that we sautéed 3 kinds of mushrooms, bok choy and red bells to be our ‘stuffing’ then I rolled it up like a jelly roll. The result is something that could be served as a beautiful dish for company! I will admit though that this technique was time consuming – a labor of love! So for this recipe, We decided to give you the fancy “serve it to the queen” version and the “down and dirty” version.

I wanted to show the larger veggie chop for the roll.

The ‘roll’

The one comment Mr. T made was he wished it would have had more sauce. So on day 2 of leftovers I created a really quick mushroom gravy which was scrumptious on top of it. I wish I would have had it in the photos, but I’ll add that recipe as an option down below. For a side dish, we whipped up one my favorite recipes for Mashed Cauliflower.

This dish is a delicious take on meatloaf. The gravy worked well with the beef and cauli mash. Sometimes cauliflower dishes cool off too soon and the gravy helped keep it warm while still mouthwatering.

1 Tbsp olive oil
1 lb. ground pork
6 oz. stir fry mix mushrooms (shitake, baby bella’s & oyster blend)
1 baby boc choy
½ red bell pepper
¼ c. white onion, small dice
1 egg
¼ c. almond flour
1 inch fresh ginger, minced
2 green onions, chopped fine
¼ c. cilantro, chopped fine
2 Tbsp. orange zest
1 Tbsp chili flakes
4 garlic cloves, minced
2 Tbsp tamari
1 tsp sesame oil
¼ c. sugar free ketchup
½ tsp sambal oelek (red chili garlic sauce)
1 tsp sesame seeds
Salt & Pepper

Mushroom Gravy (optional)
4 baby bella mushrooms, halved then sliced thin
½ cup Kroger Homestyle pork gravy
1 Tbsp tamari
1 tsp sesame oil
1 green onion, chopped.

Queen-worthy version
Preheat your oven (we used our toaster oven) to 350. Heat a saute pan on medium-low heat on the stove, add in half your Tbsp. of olive oil. Saute the onions and let soften for about 4-5 minutes. Add in your ginger (save about a tsp for later) and 3 cloves of garlic. Mix together and set aside in another bowl to cool.

Rough chop your mushroom mix (if it’s not already), boc choy and red bells. Add in the rest of the olive oil and add in the mushroom mix – let get softened and maybe a little browned, then add your boc choy and red bells, add in some salt and pepper and 1 clove of garlic. Let all get softened, but keep the boc choy and bells bright in color and still a bit al-dente since they will cook more in the oven.

In another bowl, add in your ground pork, green onions, cilantro, egg, almond flour, ½ the orange zest, chili flakes, tamari, sesame oil and the cooled onion mix you sautéed earlier. Mix together – but don’t over mix…just enough to incorporate everything.

Lay a parchment paper on your counter and spread the meat mix into a large square. Top this with your cooled mushroom/boc/bell mixture leaving about an inch free for the end of the roll. Using the parchment paper, start to ‘roll’ your meatloaf so it will make a spiral. ‘Glue’ the ends together. Cut off the excess parchment, but leave about 2 inches all around and place in a lipped sheet pan (1-1/2 inch sides)…juices will extract as it bakes. Combine ketchup, sambal, some grated ginger and orange zest and spread on top of the Meatloaf. Bake for 50 minutes or until a meat thermometer reads 155. Sprinkle with sesame seeds before serving.

Quick n’ Dirty version
Preheat your oven (we used our toaster oven) to 350. Chop your mushroom mix (if it’s not already), boc choy and red bells to a small dice. Heat a saute pan on medium-low heat on the stove, add in olive oil. Saute the onions and mushroom mix and let soften for about 4-5 minutes, then add your boc choy and red bells. Let all get softened, but keep the boc choy and bells bright in color and still a bit al-dente since they will cook more in the oven. Add in your ginger (save about a tsp for later), 4 cloves of garlic, salt & pepper. Mix together and set aside in another bowl to cool.

In another bowl, add in your ground pork, green onions, cilantro, egg, almond flour, ½ the orange zest, chili flakes, tamari, sesame oil and the cooled veggie mix you sautéed earlier. Mix together – but don’t over mix…just enough to incorporate everything.

Lay a parchment paper on a lipped sheet pan with 1-1/2 inch sides (juices will extract as it bakes). Spread the meatloaf into a either one large mound, or 4 mini ‘loaves’. Combine ketchup, sambal, some grated ginger and orange zest and spread on top of the Meatloaf. Bake for 60 minutes or until a meat thermometer reads 155 (if you do mini meatloaves check the temperature after 40 minutes). Sprinkle with sesame seeds before serving.

Mushroom Gravy
Saute sliced baby bellas in a saucepan. Once softened, add in your gravy to heat everything up. Add in tamari, sesame oil and green onions. Ladle on meatloaf.

Serves: 4

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Asian Stir-Fry Meatloaf

Low carb eating you can sink your jaws into