Korean Mini Meat Loaves with Cauliflower Rice
Ingredients
19 ingredients | 70 minutes | 4 servings
- 1 ½ lbs. lean ground pork
- ¾ cup panko breadcrumbs
- 1 egg, lightly beaten
- 1 carrot, grated
- 1 cup sliced green onion
- ½ red bell pepper, diced
- 5 garlic cloves, minced
- ¼ tsp. crushed red pepper, or to taste
- 3 Tbsp. less-sodium soy sauce, divided
- ¼ tsp. ground ginger
- 1/3 cup tomato purée
- 1 Tbsp. honey
- 1 tsp. sriracha
- 2 tsp. rice wine vinegar
- 1 small head cauliflower (about 1 lb.)
- 2 Tbsp. olive oil
- ¼ tsp. kosher salt
- ½ tsp. black pepper
- ¼ cup chopped cilantro
- 1 Tbsp. lime juice
Directions
- Preheat oven to 350 degrees. In a large bowl, mix together pork, panko, egg, carrot, ¾ cup green onion, the bell pepper, 3 minced garlic cloves, red pepper, 1 tablespoon soy sauce and the ginger. Form mixture into four loaves and transfer to a greased baking dish. Bake 25 minutes.
- In a small bowl, whisk together remaining soy sauce with tomato purée, honey, sriracha and vinegar.
- Remove loaves from oven and increase temperature to 400 degrees. Pour soy sauce mixture over loaves; continue baking until internal temperature reaches 160 degrees F, about 15 minutes. Let stand 5 minutes, then garnish with remaining green onion.
- Remove and discard cauliflower’s stem and outer leaves. Grate cauliflower on a box grater, or pulse in a food processor until it resembles rice.
- In a large skillet over medium heat, cook oil and 2 minced garlic cloves until fragrant, about 30 seconds. Add cauliflower; cook, stirring frequently, until crisp-tender, 7–10 minutes. Stir in salt, black pepper, cilantro and lime juice. Serve with meat loaves.
