CTV Recipes
Search Recipes
Sesame meatloaf bao buns with hoisin BBQ sauce
Soft bao buns go perfectly with this savoury meatloaf and served with a homemade hoisin bbq sauce that will keep you coming back for more.
YIELDS
6
Ingredients
Sesame Meatloaf
- 2 cups ground pork
- 1 cup ground beef
- 1 tablespoon fresh ginger, grated
- 2 tablespoons onion, diced
- 1 tablespoon garlic, grated
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon symbol olek
- 1 egg
- 1 teaspoon dark soy sauce
- 1/2 teaspoon salt
- 6 boa buns
Hoisin BBQ Sauce
- 1/2 cup hoisin
- 1/3 cup ketchup
- 1 tablespoon sugar
- 1 tablespoon garlic
Szechuan Mayo
- 1/2 cup + 1/3 cup mayonnaise, divided
- 1 tablespoon lime juice
- 1 teaspoon garlic, grated
- 1/2 teaspoon Szechuan pepper
- 1/4 teaspoon salt
Asian Slaw
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon garlic, grated
- 1 teaspoon honey
- 1/4 cup rice wine vinegar
- 1/4 cup sesame oil
- 3 tablespoons mayonnaise
- 1/4 teaspoon salt
- 2 cups cabbage mix or chopped cabbage
- 1/4 cup cilantro, chopped
Cook and Assemble
- 2 smoke pouches with a combination of wet (soaked in water for 15 min) and dry chips
Directions
Sesame Meatloaf
- Combine ground pork, ground beef, ginger, onion, garlic, soy sauce, hoisin sauce, sugar, symbol olek, egg, dark soy sauce, and salt together in a non-reactive bowl and with clean or gloved hands, mix together until just combined. Do not over-mix.
- Shape into a log and place onto a large sheet of plastic wrap.
- Wrap the plastic around the meatloaf and place it in the fridge for 20 minutes up to four hours.
Hoisin BBQ Sauce
- Combine hoisin, ketchup, sugar and garlic together in a bowl.
- Set aside until ready to use.
Szechuan Mayo
- Combine mayonnaise, lime juice, garlic, Szechuan pepper, and salt.
- Cover and place in the fridge until ready to use.
Asian Slaw
- Combine ginger, garlic, honey, rice wine vinegar, sesame oil, mayonnaise, and salt and stir well to combine.
- Set aside until ready to serve, at which time add the cabbage and cilantro and stir to combine.
Cook and Assemble
- Preheat the grill to high heat on one side and nothing on the other, to cook indirectly.
- Remove plastic wrap from the meatloaf. Place on a baking tray and drizzle with oil. Rub oil onto all sides of the meatloaf.
- Place the meatloaf onto the hot side and char on each side cooking for three minutes per side.
- Push the meatloaf to the cold side of the grill and place the smoke pouch onto the high-heat side of the grill. Smoke the loaf for 15 to 20 minutes
- Continue to cook the meatloaf, painting with the bbq sauce every 10 minutes until it reaches an internal temperature of 160 degrees F, approximately 40 minutes.
- Remove from the bbq and re-apply bbq sauce.
- Place the boa buns onto the indirect side of the grill to warm through.
- Add the cabbage and cilantro to the coleslaw dressing and toss to coat.
- Slice the meatloaf into slices and place onto bao buns. Top with coleslaw, more bbq sauce and mayonnaise.
- Serve and enjoy!
