This Hoisin Glazed Meatloaf transforms classic comfort food into a flavor-packed main. Tender ground beef is infused with garlic, ginger, and green onions, then topped with a sweet-salty hoisin glaze. It’s surprisingly simple to make yet impressive enough for any dinner table.
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Why You’ll Love This Hoisin Glazed Meatloaf
- Flavor bomb: Savory meatloaf meets sweet, tangy, umami-rich hoisin glaze.
- Moist & tender: Panko and a panade ensure a juicy, never-dry texture.
- Gorgeous presentation: Glossy, caramelized glaze gives a restaurant-worthy sheen.
- Make-ahead friendly: Prepare in advance or enjoy leftovers for sandwiches.
Ingredients & Tools
For the Meatloaf:
- 900 g ground beef (80/20 blend is ideal for moisture)
- 1 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 4 green onions, finely sliced
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
For the Hoisin Glaze:
- 1/2 cup hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tsp Sriracha or chili garlic sauce (optional, for heat)
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, a pastry brush for glazing, and an instant-read thermometer.
Notes: Don’t skip the panko—it’s lighter than traditional breadcrumbs and creates a better texture. And using fresh ginger and garlic really makes a difference here; their bright, aromatic qualities cut through the richness of the meat beautifully.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 25 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Use your hands and mix just until the ingredients are combined. Overworking the meat will make the final loaf tough and dense instead of tender.
- Why a blend of meats? While this recipe uses all beef for simplicity, you can absolutely use a 50/50 blend of beef and pork. The pork adds a wonderful fat content and flavor that makes the loaf even more succulent.
- Test your hoisin sauce. Different brands can vary in sweetness and saltiness. Give yours a quick taste before you make the glaze—you might want to adjust the honey or soy sauce slightly to suit your palate.
- Let the breadcrumbs soak. Combine the panko and milk first and let it sit for a few minutes. This creates a “panade” that helps bind the meatloaf and is the secret to its incredibly moist crumb.
How to Make Hoisin Glazed Meatloaf
Step 1: Prep and Preheat. Start by preheating your oven to 375°F (190°C). This is crucial for getting a good sear and even cooking from the start. While it heats up, lightly grease your 9×5-inch loaf pan with a neutral oil or cooking spray. This little step makes unmolding so much easier later on.
Step 2: Create the Flavor Base. In your large mixing bowl, combine the panko breadcrumbs and milk. Let this mixture sit for about 5 minutes—you’ll notice the panko softens and absorbs the liquid. This is your “panade,” and it’s the key to a tender, not tough, meatloaf. Then, add the beaten eggs, green onions, minced garlic, grated ginger, soy sauce, and sesame oil. Stir this all together until it’s a uniform, fragrant paste.
Step 3: Gently Combine with the Meat. Add the ground beef to the bowl. Now, using your hands (it’s the best tool for the job!), gently mix everything together. The trick is to mix just until you no longer see streaks of the panko mixture. Stop as soon as it’s combined—overmixing is the enemy of a tender texture.
Step 4: Shape and Initial Bake. Transfer the meat mixture to your prepared loaf pan. Press it down gently to form an even loaf, but don’t pack it in too tightly. Place the pan in the preheated oven and bake, uncovered, for 40 minutes. This initial bake allows the loaf to set and cook through before we add the glaze.
Step 5: Make the Glorious Glaze. While the meatloaf bakes, whisk together all the glaze ingredients in a small bowl: the hoisin sauce, rice vinegar, soy sauce, honey, and Sriracha if using. The consistency should be thick but pourable—like a rich barbecue sauce. The aroma from this little bowl is honestly intoxicating.
Step 6: Glaze and Caramelize. After 40 minutes, carefully remove the meatloaf from the oven. You’ll notice it has shrunk away from the sides a bit and released some juices. Pour off any excess liquid or fat from the pan—this is important so the glaze can stick properly. Using a pastry brush, generously coat the entire top and sides of the meatloaf with the hoisin glaze. Return it to the oven for another 15-20 minutes. The glaze will become dark, sticky, and beautifully caramelized.
Step 7: The Final Check and Rest. The meatloaf is done when an instant-read thermometer inserted into the center reads 160°F (71°C). Once it hits that temperature, take it out of the oven. This is the hardest part, but so important: let the meatloaf rest in the pan for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring every single slice is moist and holds its shape perfectly.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a 300°F oven or microwave with a damp paper towel to prevent drying.
Serving Suggestions
Complementary Dishes
- Jasmine Rice — The fluffy, slightly fragrant rice is the perfect neutral base to soak up all that incredible hoisin glaze and any extra juices.
- Quick-Pickled Cucumber Salad — A bright, vinegary salad with thin-sliced cucumbers and red onions cuts through the richness of the meatloaf beautifully and adds a refreshing crunch.
- Stir-Fried Bok Choy or Green Beans — A simple side of garlicky greens keeps the Asian-inspired theme going and adds a lovely pop of color and freshness to your plate.
Drinks
- A crisp Lager or Pilsner — The clean, effervescent quality of a cold lager cleanses the palate between bites of the savory, glazed meatloaf.
- Gewürztraminer or an Off-Dry Riesling — A slightly sweet white wine with floral notes complements the sweetness of the hoisin and stands up to the dish’s robust flavors.
Something Sweet
- Lychee Sorbet or Coconut Ice Cream — A light, fruity sorbet or creamy coconut ice cream provides a cool, sweet finish that feels exotic and perfectly in tune with the meal’s flavor profile.
Top Mistakes to Avoid
- Mistake: Overmixing the meatloaf. This is the number one reason for a dense, rubbery texture. Mix with a light hand and stop the moment everything is incorporated.
- Mistake: Skipping the rest time. I know it’s tempting to slice right in, but if you cut into the meatloaf straight from the oven, all the precious juices will run out, leaving you with a drier result. Patience is a virtue here!
- Mistake: Using a lean meat blend. A little fat is your friend! Using a very lean ground beef (like 90/10 or 93/7) will result in a less flavorful and drier meatloaf. The 80/20 blend provides the ideal moisture and flavor.
- Mistake: Not pouring off the fat before glazing. If you leave the rendered fat in the pan, the glaze will just slide off and won’t adhere properly to the meatloaf, preventing that perfect sticky caramelization.
Expert Tips
- Tip: Grate your garlic and ginger. Instead of mincing, use a microplane to grate them. This creates a finer paste that distributes their flavor more evenly throughout the entire loaf, with no sharp chunks.
- Tip: Double the glaze. Make a full extra batch of the hoisin glaze to serve on the side. It’s fantastic for drizzling over individual slices or for dipping. Trust me, you’ll want more.
- Tip: Freeze for easy slicing. For picture-perfect, neat slices, let the cooked and cooled meatloaf chill in the refrigerator for an hour or even overnight. The cold loaf is much firmer and slices cleanly without crumbling.
- Tip: Try a free-form loaf. For more surface area and extra caramelized glaze, shape the meat mixture into a loaf on a parchment-lined baking sheet instead of using a pan. You’ll get a gorgeous crust all around.
FAQs
Can I make this meatloaf ahead of time?
Absolutely, it’s a fantastic make-ahead dish. You can prepare the meat mixture, press it into the loaf pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s going into the oven straight from the fridge. The cooked meatloaf also reheats beautifully.
What can I use instead of panko breadcrumbs?
If you don’t have panko, regular plain breadcrumbs will work in a pinch. Use about 3/4 of a cup since they are finer and more dense. For a gluten-free option, gluten-free panko works wonderfully, or you can use crushed gluten-free crackers or even rolled oats.
My glaze burned a little. What happened?
Ovens can have hot spots, and the sugar in the hoisin and honey can caramelize quickly. If you notice the glaze getting too dark too fast, you can loosely tent the meatloaf with a piece of aluminum foil for the remainder of the baking time. This will protect the top while the inside continues to cook through.
Can I use ground turkey or chicken instead of beef?
You can, but because poultry is much leaner, the result will be drier. If you do use ground turkey or chicken, I highly recommend using a blend that includes dark meat for more fat, and consider adding an extra tablespoon of oil or an additional egg yolk to the mixture to help with moisture.
How long do leftovers last, and what’s the best way to reheat them?
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The best way to reheat is gently—either in a 300°F (150°C) oven until warmed through, or in short bursts in the microwave. To prevent drying out in the microwave, place a damp paper towel over the slice. Leftover meatloaf also makes incredible sandwiches!
Hoisin Glazed Meatloaf
Make this easy Hoisin Glazed Meatloaf for a juicy, flavorful twist on a classic. Perfect for weeknight dinners or special occasions. Get the recipe now!
Ingredients
For the Meatloaf:
-
900 g ground beef (80/20 blend is ideal for moisture)
-
1 cup panko breadcrumbs
-
2 large eggs (lightly beaten)
-
1/2 cup whole milk
-
4 green onions (finely sliced)
-
3 cloves garlic (minced)
-
1 tbsp freshly grated ginger
-
2 tbsp soy sauce
-
1 tbsp toasted sesame oil
For the Hoisin Glaze:
-
1/2 cup hoisin sauce
-
2 tbsp rice vinegar
-
1 tbsp soy sauce
-
1 tbsp honey or brown sugar
-
1 tsp Sriracha or chili garlic sauce (optional, for heat)
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan.01
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In a large bowl, mix panko and milk; let sit 5 min to form a panade. Stir in eggs, green onions, garlic, ginger, soy sauce, and sesame oil until uniform.02
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Add ground beef and gently mix by hand just until combined (do not overmix).03
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Transfer to the prepared pan, press in lightly, and bake uncovered for 40 min.04
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Meanwhile, whisk hoisin, rice vinegar, soy sauce, honey, and optional Sriracha into a thick, pourable glaze.05
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Remove meatloaf, pour off excess juices, brush glaze over top and sides, and bake 15–20 min more until sticky and caramelized.06
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Cook to 160°F (71°C) internal temp. Rest in pan 10–15 min before slicing.07
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