So there wasn't much in the way of leftovers though we did have some of those yummy little King's brand Hawaiian Rolls, which weren't homemade like most of the bread around here - but are addicting. If I have time I make them from scratch with a recipe from King Arthur flour, but this week was crazy busy and I just bought mine.
Recipe is here:
(just cut and paste that in your browser - they are SO worth it).
So lunch was Oriental Meatloaf sliders.
First the sauce:
1 tablespoon molasses ● 1/2 cup soy sauce ● 3 tablespoons apple cider vinegar ● 1 teaspoon ground ginger ● 1 clove minced garlic ● 1/8 teaspoon fresh black pepper ● 2 teaspoons cornstarch ● 2 teaspoons water
Place everything but the water and cornstarch into a saucepan and bring to a boil. In a small bowl, whisk together cornstarch and water until combined. Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer. Allow the sauce to thicken for 2‐3 minutes, then set aside. I usually double the amounts so I have extra to drizzle on the leftovers or chicken on another night. But the amount listed make enough for the meatloaf to have a nice glaze.
1 pound ground sirloin (my veggie friends can use TVP)
1/3 sleeve reduced fat Keebler brand Club crackers, placed in a plastic bag and crushed
1/2 tsp. Braggs herb seasoning blend (or your favorite all-purpose seasoning)
1/4 teaspoon cracked black pepper
1/4 teaspoon crushed red pepper flakes
A heaping 1 Tablespoons of the sauce mixture above.
1/4 cup water
Mix meat and other ingredients in a large bowl. Do not overwork the mixture.
Shape into a loaf and place in a slow cooker. (spray bottom of pot with some non-stick spray) Spread just a thin coat of sauce on top of the meatloaf and put remaining sauce in fridge to add later in cooking. Cook on low 4-6 hours or high 2-3 (160Finternal temperature). Add remaining sauce the last 30 minutes.
If using oven - 350 F. checking internal temperature at 50 minutes. Pour remaining sauce over meatloaf the last fifteen minutes of cooking, to warm through.
Serve on rolls.