Damn fine meatloaf with spicy onion glaze from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 104) by Scott Mowbray and Ann Taylor Pittman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jdejong on January 09, 2026

    I made this with several changes…I used mild Italian sausage instead of pork. Because the sausage was well seasoned, I omitted the sage and garlic. For the topping I used Sambal Badjak (about three heaping teaspoons) instead of sriracha, which was amazing with the caramelized onions. I baked the meatloaf per the recipe for 55 minutes at 325 and it was under temp. Both my beef and sausage were very cold when I created my mixture which might have caused the discrepancy. I increased my oven temp to 350 and baked until an internal temp of 160 (about 15 more minutes). The result was a beautiful caramelized top and a soft meatloaf, as others have noted. I served this over grits and my family declared it a do-over.

  • averythingcooks on September 17, 2024

    I cut this in 1/2 using a 2:1:1 ratio of grd beef, pork & mild Italian sausage. I made 3 free form mini loaves and we liked the soft texture & big flavours. We also loved the spicy onion topping but a heads up...if you don't like a lot of heat, you might want to add the sriracha slowly to taste...it packs a punch.

  • bernalgirl on April 26, 2024

    I made two major changes to this recipe — I baked it as a free-standing loaf in a jellyroll pan rather than in a loaf pan because I like the edges, and because it’s Passover, I used matzo meal instead of panko. For this type of substitution, I typically use 1/2 the amount, add two tablespoons of water, and let the mixture sit for 20 minutes as I do with matzo ball batter. As a result, the meatloaf was softer but no less delicious. The flavors are true to meatloaf but amped up a notch. The sautéed onion-ketchup-sriracha topping was my favorite part. I look forward to repeating with panko.

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