Mochimugi Meatloaf
Packed with mochimugi and vegetables, this meatloaf comes out tender and flavorful.
Ingredients
| ≪Ingredients≫ | Serves 4–6 |
| Ground beef and pork mix | 400ｇ |
| Onion | 1/2 large (150g) |
| Carrot | 1/2 (70g) |
| Celery | 1 small stalk (100g) |
| Eggplant | 1 large (120g) |
| Boiled mochimugi (pearled) | 25ｇ |
| Egg | １ |
| Bread crumbs | １cup |
| Salt | １tsp |
| Black pepper | 2/3 tsp |
| Olive oil | １tbsp |
| Tomato ketchup | ５tbsp |
| Chuno sauce (Japanese-style Worcestershire sauce) | 1 1/2 tbsp |
Instructions
- Boil the mochimugi (pearled), rinse quickly with water, and drain well.
- Finely chop the onion, carrot, celery, and eggplant.
- In a bowl, combine the ground meat, mochimugi, chopped vegetables, egg, bread crumbs, salt, and pepper. Mix thoroughly by hand until the mixture becomes sticky and well combined.
- Line a baking tray with parchment paper and shape the mixture on top. Form it into a loaf approximately 28 cm long, 8–9 cm wide, and 5–6 cm high.
- Brush the surface lightly with a little olive oil (not included in the ingredient list). Using your finger, make a shallow groove about 7 mm deep along the center on top, and pour in 1 tbsp of olive oil.
- Bake in a preheated oven at 200°C (392°F) for 30–40 minutes. Once slightly cooled, transfer to a plate and slice.
- Mix tomato ketchup and chuno sauce to make a dipping sauce, and serve alongside the meatloaf.
