Ginger Garlic Sticky Meatloaf

1lb lean Ground Beef

1lb Ground Pork

¼ Yellow Onion, shredded

4 Garlic Cloves, minced

2 Tbsp Ginger, minced

2 Eggs

1 Tbsp Wasabi Infused Olive Oil

2 Tbsp Ponzu Barrel Aged Balsamic

1 tsp Black Garlic Infused Sea Salt

1 Tbsp Black Garlic Shiitake Rub

½ cup Cilantro, chopped

¼ cup Pineapple Juice

¾ cup Panko Bread Crumbs

Glaze:

1 Tbsp Brown Sugar

¼ cup Ketchup

2 Tbsp Ponzu Barrel Aged Balsamic

3 Tbsp Pineapple Juice

½ tsp Ginger, grated

⅛ tsp Black Garlic Infused Sea Salt 

¼ tsp Black Garlic Shiitake Rub

2 tsp Corn Starch

1 Tbsp Cold Water

Directions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, combine all the meatloaf ingredients and mix with your hands until just combined, being careful not to overmix. Add mixture to your lined baking sheet and form into a loaf shape. Bake the meatloaf on the middle rack for 40 minutes.

3. While the meatloaf is baking, prepare the glaze by combining the brown sugar, ketchup, Ponzu Barrel Aged Balsamic, pineapple juice, ginger, Black Garlic Infused Sea Salt, and Black Garlic Shiitake Rub in a small saucepan. Bring to a simmer and cook for 5 minutes.

4. Mix the corn starch with cold water to create a slurry, then stir it into the glaze and cook until thickened and able to coat the back of a spoon.

5. Pour the glaze over the meatloaf and return it to the oven for an additional 20 minutes. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.

6. Top with chopped cilantro and sesame seeds and serve. P.S. - This recipe goes perfect with Wasabi Mashed Potatoes!