HOISIN-GLAZED MEATLOAF SANDWICHES

HOISIN-GLAZED MEATLOAF SANDWICHES HOISIN GLAZE 3/4 cup hoisin 1/2 cup unseasoned rice vinegar 1 1″ piece of ginger, peeled and minced 1 clove garlic, minced MEATLOAF 2 cups 1/2″ cubes of day old white bread, crusts removed (from about 2 slices) 1/2 cup chicken broth 4 slices bacon, minced 1 1/3 cups thinly sliced scallions (dark green parts reserved) 3 celery stalks, minced (about 1 cup) 1 4″ piece of ginger, peeled and minced 7 garlic cloves, minced 1 pound ground beef 1 pound ground pork 2 eggs, lightly beaten 1teaspoon Chinese five-spice powder 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper SALAD 1 cup each matchstick-size pieces peeled carrots, cucumbers and radishes 3/4 cup unseasoned rice vinegar pinch of kosher salt pinch of sugar 4 teaspoons vegetable oil, divided 12 thick slices white sandwich bread, toasted 1 cup chopped fresh cilantro TO MAKE THE HOISIN GLAZE: In a medium saucepan, bring all of the ingredients to a boil. Reduce the heat and cook, stirring often, until the sauce is reduced and thickened, about 8-10 minutes. TO MAKE THE MEATLOAF: Preheat the oven to 375F. Grease a 8 1/2×4 1/2x 3″ loaf pan with nonstick cooking spray. Set aside. Place the bread cubes in a large bowl and pour the chicken broth over the top. Stir together to coat and let sit until the liquid is absorbed and the bread is falling apart. Cook the bacon in a large skillet until the fat is rendered and the bacon is starting to crisp. Add the scallions (white and light green parts only), celery, ginger and garlic and cook until the vegetables start to soften, 3 or 4 minutes. Remove from the heat and let cool in the pan for 5 minutes. Combine the vegetable mixture with the soften bread cubes and add 2 tablespoons of the hoisin glaze. Add in the remaining scallions, the beef, the pork, egg, Chinese five-spice powder, salt and pepper. Using your hands, gently work all of the ingredients together. Pack the mixture into the prepared loaf pan and press down to remove any air pockets; mound in the center. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and spread 2 tablespoons of the hoisin glaze over the top of the meatloaf. Return to the oven and bake until a thermometer inserted in the center reads 165F, about 1 hour longer. Let the meatloaf stand for 20 minutes. Use spatulas to transfer the meatloaf to a cutitng board. Cut into 12 slices. (Note – the meatloaf can be made a day ahead of time.) TO MAKE THE SALAD: Toss the vegetables with with rice vinegar, salt and sugar and 2 teaspoons of oil. Cover and chill, tossing occasionally, for 1 hour or up to 1 day. TO MAKE THE SANDWICHES Heat 2 teaspoons of oil in a medium nonstick skillet over medium heat. Working in batches, and adding more oil if needed, fry the meatloaf on both sides until they are heated through and browned in spots. Place the toast on plates. Brush each slice of toast with hoisin glaze and top with a slice of meatloaf. Drain the salad and mound on top of the meatloaf. Garnish with the cilantro.