Mongolian Meatloaf | Food Wishes
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- Опубліковано 19 жов 2023
- I couldn’t decide whether to make a meatloaf or Mongolian beef, so I decided to try making both things at once. The result was a tender slice of meatloaf, crisped up in a pan before being smothered in an addictively delicious, sweet, salty, savory sauce. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
www.allrecipes.com/mongolian-...
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
I will never not laugh at chef John saying "a touch of sugar", and then dumping a cup of sugar in, even if he does do it every time. 😂
This is related, but not about the particular episode.
A former coworker had been assigned a job in Taiwan for several years. He and his family discovered a “Mongolian BBQ” place in a local hotel (a Hilton I think)., that they went to every Sunday. They came to know the chef very well and became kind of friends with him. Well, my coworker’s time in Taiwan came to an end and he was reassigned back to the DC area.
After being in DC for a few months, he noticed an ad saying a Chinese restaurant in downtown DC was now offering Mongolian BBQ. The family decided to try it out expecting that it would not be nearly as good as in Taiwan. They entered the restaurant and there behind the counter was their friend, the chef from Taiwan.
plot twist: they were a totally different person but your coworker was racist and thought all asians look the same
I’m so happy he did a Genghis Khan rhyme, if not it would have been a crime
No more rhyming, I mean it!
Do you have a dime?
Yep
But people rhyme all the time.
don't rhyme for this dish is made on a dime
Chef John is the man with a plan because he's the Dan of all things that go into a pan. Plus he also always has cayenne on hand.
he's always out in the yeaaaad, not to faaaaah from da caaaaaaar
I made this last night and it made the whole house smell incredible. We both agreed this has been the most deliciously fragrant dinner I have made over the course of 5 years. This is also the first dinner he has ever asked to be served as a leftover. He never eats leftovers and I’m a big leftover person so I am incredibly grateful for this recipe. ❤
I just realized. This cold meatloaf technique is perfect for serving ANY meatloaf. Thanx again, Chef John!
Not only is cold meatloaf easier to slice without it crumbling into little pieces, this way you can serve it topped with anything you're in the mood for, whether it's ketchup, gravy, or any sauce that goes well with whatever side you're serving it with.
@valvenator you can serve it warm as well, without it falling apart....you just have to let it set for a few minutes when you take it from the oven...have patience
Do it for a sandwich too! The seared texture adds so much.
Mongolian Beef is my wife's go-to Chinese, so when I saw this I knew it would be on the menu. Made it tonight and it was crazy good, and my wife is smiling ear to ear. I used half pork and half beef because that's what I had in the freezer, and I think it may have improved it. Just remember that you need to cook to 160 if ground pork. Be sure not to simmer down the sauce or it will be way too salty. Also, don't skip the step of pan frying it in corn starch. That steps makes it nice and crunchy, and its really key to the entire dish. YUM YUM.
I don't comment often, but I felt like saying I really enjoy your videos. Awesome recipes and just overall very pleasant and relaxing content. 👍beautiful work
Chef John is the home cook's best friend, always ready with a great recipe, and supportive, encouraging advice.
After all, he is the William Shakespeare of recipes that are clear.
He is the Sigmund Freud of food we've all enjoyed.
He is the Miss Manners of dinner menu planners.
I apologize. After all, sometimes I can be the William Saroyan of puns that are annoyin'.
i really don't want any freudian recipes
Well done!🤣🤣
Could it be the rhymes come to you easily? The Silverstein of very short rhymes
My 8 year old grand daughter was totally impressed with this Mongolian meatloaf.
Great idea, I will try this. Though i found it funny that a touch of brown sugar looked like it filled a 4oz ramekin. Kind of reminds when a chef is demonstrating how to make mashed potatoes and says "add a little butter" and then add a whole stick. ;)
I thought the same. Lol.
yeah, i might try this but use 50%/75% less sugar. It just seems like way too much for my palate
@@UlfMTGty ty ty for spelling "palate" correctly!
Gabby, a contributing editor for Birdie, could never come up with the idea to swap out Mongolian *Beef* for *Meatloaf* like Chef John!
😂😂😂😂Lol..Gold comment 😂😂
Read this as the ad was playing ❤
😂😂😂😂😂😂 had a bit of a fright with that very ad playing during reading this comment
Holy shit the same fucking ad
She couldn't even be his sous chef
A little touch of brown sugar.
😂😂😂😂
Your speaking cadence is unique. It made my wife chuckle
Are you kidding me?! I started drooling instantly, even just with the title and simple ingredients. I am SO going to try to make this. Man, you've stepped up your game. This is awesome! (Except that now I'm super-craving this lol.)
As someone who grew up in Mongolia, thank you for pointing out that it’s no where near Mongolian food!! 🇲🇳
Doesn’t mean I won’t be trying this recipe later though. 😅
I think I heard him say that
@@janelaughbaum8265and that's why they're saying thank you 🙂
I love the mash-up! I make Korean bulgogi meatloaf, which is amazing. This may rank right up there with it. Thanks, Chef!
Yes! I do a bahn mi meat loaf also!
Love getting the flavor profile of a more difficult dish with the ease of meatloaf!
Chef John’s wonderful imagination comes up with great mash ups that don’t sacrifice flavor
Recipe please!!😋
Google has it somewhere
Awesome idea, I've been slamming smoked meatloaf this summer since I got my ninja Woodfire grill
Just made his tot turkey hot dish and that was so good, I'm probably going to throw a chunk in the Woodfire to reheat tomorrow.
You could make meatballs too with that sauce! Yummy! Looks amazing 🤩
I grew up in the 60s and 70s. My mom was a very frugal person. She always fed as well, but she used the cooked rice from the night before as the filler, rather than bread crumbs. She made this every now and then. She would mix up the meatloaf with rice, and put them into a cupcake pan. She called them porcupine meatloaf because the rice would poke out from the meatballs
(I still make them)😉
John, you are a national treasure.
That looks very tasty. And as a bonus very very easy. Since I am lazy and don't like cleaning pans I will line pan with parchment paper first it makes the clean up so much easier with meat loaf. And no danger of loaf sticking.
And sautéing meatloaf is always prefered by us. Yummy
I made these into meatballs and doubled the sauce and put in a crock pot for a party!! Worked really well.
That is a good idea. My mom made what she called porcupine meatballs with rice inside. They held together.
idk but I liked the look of the brown meatloaf maybe because I could imagine the great smell! Well done, CJ! Will def. try this with some of the grass fed, finished ground beef I recently bought!
Made this and my husband loved it. Thank you we will be making it for company. Just one correction the step where everything is added to the meatloaf left out the rice. Good thing I watched the video!
I will make this next week, but serve on a bed of rice with fried onions & fried sweet peppers. And the next day serve the meatloaf (heated up on the oven) on a bed of spaghetti with sauce, with a few slices of provolone & mozzarella melted on top under the broiler.
You really are the best at this. I’ve learned so much from you and enjoy every recipe I create from your videos. Thank you heaps for sharing your recipes and skills. Cheers 🍎🍑🌽🍅🥔🧅🍳
Chef, you inspire so many, including me. I tagged you in an IG post where I made your apple hand pies using GF dough, and my family went crazy for them.
I will be making this meatloaf this weekend.
I used 1/3 the amount of brown sugar and beef stock in place of the water for the sauce. It was amazing!
Well Chef John I have to tell you right up front before I watch this video, my wife is Mongolian and I lived and worked there for almost 10 years. Let's see how this goes. 😄 REAL Mongolian food is meat rich, usually served with two types of starch plus or minus any veg (nomads aren't farmers.) It's hearty food and keeps you warm in the winter gales out on the steppes and in the desert.
EDIT: You crazy clickbaiter you LOL. It looks wonderful and we will have to try this over the weekend. In lieu of soy sauce, try using Maggi Sauce, it's ubiquitous in MGL cooking and made with wheat instead of soy. It's a bit lighter on the salt and has a different umami to it. You can buy it in North America. Have a great weekend Chef!
Thank you for sharing the idea of the Maggi sauce.
I can't eat much soy and this helps greatly.
Would like to see Chef John's take on some real Mongolian food. It can be great if you Americanize it a bit (you know, like put some salt on it).
Maggi is delicious! We use it to make our fried rice, and I will never use soy sauce instead. For any recipe soy sauce is ever called for, out comes the Maggi. =)
I just did a search on Amazon and it seems there's more than one kind, each with different ingredients. Which do you prefer?
@@valvenator Maggi Seasoning. With the red cap. Correct, they make a lot of different varieties, but that's the one you want.
Thanks for all you provide…and with humor!!
this looks amazing and i have almost all ingridients at home, guess this is gonna be sundays dinner!
Got to try this. Looks amazing. I like the simplified version of yours. Always enjoy your recipes.
"A little touch of brown sugar...." didn't have me ready to witness that mountain.
Can’t wait to try this. Chef John’s recipes never disappoint!
Another Chef John Success!! This is in the rotation!!!
Trying this ASAP. Thanks Chef John
We have wondered in our house over the years who was the first people that decided to eat certian foods... artichokes, lobster, clams and muscles (snot on the half shell)... so experimenting with different recipes is nothing new in our house.... in college we had our friends come over on friday nites. And bring their weeks leftovers... I would combine everything they brought, add tomato paste and herbs, then make a pot of noodles and we called it SLUMGOLIAN GULLASH.. we had pork, chicken, beef, and sometimes we had okra, asparagus, carrots, patatoes, etc... No one ever pushed it away and often had 2 and 3 helpings . Experiments in the kitchen have always been the staple of
Our family...weve had disasters but more happy accidents.
This looks AMAZING! Can't wait to try. Thank you!
It ALL is very yummy, and very multi-national fusion-I really like the hidden nod of "bitter herbs" Puts a little Yddish/Jewish into the mix as well. Well done!!!
Can’t wait to try this! Thanks Chef!
Chef John's out here strategically putting out this new video for me to find on a Friday at midnight. I want this. Now.
I'd recommend waiting until the same day you're going to serve this dish to make the sauce, because cornstarch loses its thickening properties when it's reheated.
True. I've noticed my leftover Chinese takeout sauces and soups turn watery by the next day.
This looks gorgeous. I was kinda tired of most of my Asian recipes that I’ve made for years. I’ll definitely make this.
Looks delicious. I used to make Mongolian beef years ago. Thanks for sharing. Stay well and safe.
Such a great take on meatloaf. Will definitely be trying this out
Thanks chef!💝
Yumm!! Gotta make this one! Thank you Chef John!
Wait, I must have missed the few shakes of cayenne part....
Yeah, this one is one for the record books! He did substitute with chili flakes though, so not totally crazy. 😊
I love the dusting technique for this meatloaf! What a great tip. Like the simple Mongolian sauce too! Thanks for the recipe.
Looks amazing & delicious, thank you.
Wow, I am loving this recipe
Looks delicious definitely making this one!! TY
Chef John! That was amazing! Love you❤
You know it's a good dish when Chef John polishes off two servings before the camera is even off.
I love this idea!
Thank you so much for your help and advice,
I really appreciate your job. I wish you happiness and peace under the sky of prosperity. All the best.
Take care and have a good time
I love your use of flatware to prepare this dish. It SCREAMS "Dad is making dinner tonight"
That whole thing, complete with the bok chop rice, looks amazing. Must try!
this looks delicious! thanks for the recipe
Thank you Chef John. I will make this.
I love watching you. Entertaining and informative
“I decided to try both things at once.” That was an option? How many other things can become meatloaf?! Teriyaki or bourbon chicken meatloaf, kebab meatloaf, Texas chili meatloaf, adobo meatloaf?? My mouth is WATERING!
We love you Chef John ❤️
This recipe caught our eye(s) the other night and we were intrigued. It came together just as easy as Chef John made it appear - albeit with....ground turkey! The meal was spectacular: the flavors & textures were fantastic, and the leftovers were even better. Thank you for such a delicious and nutritious recipe!
This one is definitely going on the menu this week, but with low sodium soy sauce. Doesn't matter which version of Mongolian beef sauce I try, it's always mouth-puckeringly salty from the amount of soy sauce, so I've learned to do the low-sodium since you can't reduce the amount of soy sauce without affecting the flavour. And thank you for clearing up why my meatloaf is always good but never as good as what I could get in a diner!
Dang, Chef John! That is the ultimate fusion dish. I think I could replicate this. Thank you!
Wow, this looks amazing!
This looks absolutely delicious
Interesting idea. I'm just glad that you're still making videos after 17 years. I remember when you and I both lived in San Francisco. Those were the days! Great restaurants and clubs. I worked for Bill Graham Presents!
I know it smells AMAZING in there. 😋 Can't wait to try this!
Mongolian beef made from ground turkey that I have added herb ox brand salt free bullion to is what I am making for supper. Over sauteed savory cabbage ribbons!
Made this over the weekend and it came out amazing!!! Perfect alongside some rice and sautéed bok choy as suggested.
Hope all is well with you Chef John. This recipe reminds me of a Swedish dish that involved meatballs with a dark honey garlic soya sauce served on a bed of rice. The wife does not enjoy meatloaf but I am hoping that this rendition might change her mind. I remember you shared a broccoli or cucumber salad that this would go lovely with.
That looks DELICIOUS! I'm making that this weekend
That sauce looks great! I'm gonna use it for a few applications.
WOW! I'll be making this soon!
That looks awesome and very creative can't wait to try it
I just made this and it is the absolute best meatloaf I have ever had!!
This is a MUST TRY !!!!
Oh my goodness, this is so good!
OMG! You just gave me a great idea: Salisbury Steakloaf! 😁
Your Salisbury Steak recipe is great, I absoluteley loved it! 😋 But I think making it into a loaf would make it much easier for freezing it in portions and re heating: ...slices in freezer bags each with a little baggy of mushroom gravy next to it...🤔
Edit: I re-watched the Salisbury Steak video and you even say that the mixture is more like meatloaf, so it should work as is or would only need minor changes is my guess.
Oh, and let's make it a big baggy of gravy per slice cause that stuff really IS awesome! 😋
i love you for this post. not "love" in a creepy internet way, but in a rasta one world type of "love." salisbury steakloaf!!!!!!
This takes me back to my early days. I used to love eating cold meatloaf sandwiches with some mayo.
I have never had a meatloaf sandwich in my life, and I'm north of 45...😅. Usually, I like anything disguised with bread. But it jist never sounded good
I sometimes make meatloaf JUST so I can have a meatloaf sandwich. Try it!
@@LindaC616 Open-faced meatloaf sandwiches are at least somewhat common around me. Never heard of a complete meatloaf sandwich, though.
In grade school circa 1950s, our cafeteria would regularly offer a very similar dish called "Porcupine Balls" - meatballs made with beef, and rice and topped with a tomato sauce then baked. That was back when kids were slim and energetic because they were served healthy meals.
No phones, no video games, just out there running free and sucking up all that lead from the car exhaust
If only there were still third places kids could go other than sitting at home. 🫠
We still use that recipe in the US army.
Stop Fat shaming with your patriarchal hetero-normative body negative stereotypes 😅
That looks amazing!!
Sounds awesome!!!
I can’t wait to try this ,,,sounds awesome 😋😋😋😋😋😋😋
Going in the too try pile of recipes. thanks!
The rice mixed with the ground beef brings me back to the stuffed pepper recipes. This and those might be another interesting combination!
Or dolma, stuffed grape leaves!
I'm liking the where the comments are going 👍
Hello chef John form Sacramento CA , sorry it's been a minute since I have seen your videos. But truly have missed "forks don't lie, and enjoy! "
I made this. It was fantastic!
Most outstanding!!!
You are on a roll chef john, Plants must be inline for creativity this month
4 minutes of you eating your creation.....you must have really enjoyed it. I'm trying tomorrow for dinner!
That's the money shot at the end. Beautiful meatloaf!
Making this tomorrow!
I made this dish for my Chinese friend. He loved it. Thank you.
I did not know the cornstarch dusting!! Can't wait to try it!
wow with RICE!
so gonna give this a try!!!!
So, the concept of "mashup," which is all the rage in the fast-food and national chain sit-down restaurant industry these days, has finally arrived at Food Wishes.
The looks amazing and way easier the the Mongolian beef!! Must try for me!
Hi!! Love your recipes! This will be the first one I will make. Just so you know, there is an error in the printed recipe. The rice is omitted in Step 3 where the onion sautee is mixed in with the ground beef and few other things.