Meatloaf is reimagined as Banh Mi’t-loaf making the statement “meatloaf again”, worthy of a standing ovation. With plenty of umami, this meatloaf sandwich will satisfy your Banh Mi craving. A meatloaf packed with ginger, cilantro & scallions made into a sandwich on a fresh baguette with Sriracha Mayo, fresh lime pickle, sweet & hot peppers & fresh herbs. —Pamela Boyd
Ground pork (ground turkey is also an option)
Cilantro, stems removed, reserving half for later use.
Carrots, peeled and cut into 3 inch pieces.
Cloves garlic, peeled
Scallions, cut into 3 inch pieces
Fresh grated ginger
1 1/2 teaspoons
English Cucumbers, sliced thin
Limes, zested & juiced
Fresh Basil leaves
Fresh Mint leaves
Jalapeños, seeded & sliced thinly in rounds
Sliced mini sweet peppers of assorted colors, sliced thinly in rounds
In This Recipe
Preheat oven to 350. Lightly oil a 1.5 quart oval casserole dish or your favorite meatloaf pan. In a large mixing bowl combine ground meat, ginger, salt, pepper, Chinese 5-spice, & sriracha. In a food processor add 1/2 of cilantro, carrots, garlic & scallions, pulse until minced. Add to bowl with meat & spices. Pour milk over fresh breadcrumbs, toss a bit to absorb. Add eggs & breadcrumbs to meat mixture. Gently mix ingredients into meat until well combined. Form into loaf and lightly press into your prepared dish. Bake 50 minutes or until internal temperature reaches 160 degrees.
Combine Sriracha & Mayo in a bowl, set aside.
In a mixing bowl combine vinegar, lime zest & juice, salt & sugar. Stir to dissolve and add sliced cucumbers coating them and allowing to marinate while meatloaf cooks.
Place sliced peppers in a serving bowl.
When meatloaf is done cooking. Place on a cooling rack. Chop the remaining cilantro and the basil and mint. Cut Baguettes into thirds for six sandwiches and slice in half lengthwise. If you wish, you can griddle baguettes open face before preparing sandwiches. Spread with Sriracha Mayo, slices of meatloaf, marinated cucumbers, fresh peppers & herbs.