STREAMING NOW: Carnivorous

Asian Mini Meatloaves With Noodle Salad

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Asian Pork Mini Meatloaves made in a muffin pan and served with noodle salad. Adapted from a recipe by Liz Macri in the February 2008 issue of the Australian magazine 'Super Food Ideas'. Conversions: 500g = 16oz. so 600g is about 31/2 oz over the pound weight. 225g = approximately 71/2 oz.; 250g = 8oz..”
READY IN:
40mins
SERVES:
4
YIELD:
4 Asian Mini Meatloaves with Noodle Salad
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200°C/400°F/gas mark 6 and grease 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan.
  2. Combine the ground pork/pork mince, 2 tablespoons of the char siu sauce, garlic, lemon zest, fish sauce, coriander, chilli and bamboo shoots in a bowl.
  3. Divide the mixture between the prepared muffin holes; brush the tops with the remaining char sui sauce; bake for 25 minutes or until the mini meatloaves are cooked through; stand them in the pan for 5 minutes.
  4. Meanwhile, make herb and noodle salad: Place noodles in a heatproof bowl; cover them with boiling water; set aside for 5 minutes or until they are tender; drain the noodles; rinse them under cold water; return them to the bowl; using scissors, cut the noodles into 8cm/3" lengths; add the lemon segments over noodles; add the mint, coriander, cucumber and oil and toss gently to combine.
  5. Gently lift the meatloaves from the muffin pan holes and serve them with the noodle salad.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: