Yuletide Loco Moco Meatloaf Recipe
Make Yuletide Loco Moco Meatloaf Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatloaf
Gravy (Loco Moco-style brown gravy)
Toppings & Assembly
Method
Meatloaf
- 1
Preheat and prepare pan
Preheat oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan or line with parchment and brush with 1 tablespoon melted butter to prevent sticking.
- 2
Hydrate breadcrumbs
In a small bowl combine 0.75 cups panko breadcrumbs with 0.25 cups whole milk. Stir and let sit 3–5 minutes until the panko absorbs the milk.
- 3
Combine meatloaf ingredients
In a large bowl place 1.25 lbs ground beef and 0.25 lbs ground pork. Add the hydrated panko, 1 large egg, 0.5 cup finely diced onion, 2 tsp minced garlic, 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, 2 tbsp ketchup, 1 tsp Dijon mustard, 1.25 tsp kosher salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Using your hands or a spoon, gently mix until just combined — avoid overworking to keep the loaf tender.
- 4
Form loaf
Transfer the meat mixture into the prepared loaf pan, pressing gently to fill corners and form an even top. Smooth the surface with a spatula or wet hands.
- 5
Bake
Bake in the preheated 375°F (190°C) oven for 45–55 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). If the top browns too quickly, tent loosely with foil after 30 minutes.
- 6
Rest
Remove the meatloaf from oven and let rest in the pan for 10 minutes. Carefully invert onto a cutting board or slice directly from the pan. Reserve any pan juices for the gravy if desired.
Gravy (Loco Moco-style brown gravy)
- 7
Prepare roux
While the meatloaf bakes or during its resting period, melt 2 tablespoons unsalted butter in a medium saucepan over medium heat until foaming but not browned.
- 8
Cook flour
Add 2 tablespoons all-purpose flour to the melted butter and whisk continuously to form a roux. Cook 1–2 minutes until the raw flour smell cooks out and the roux is a light golden color.
- 9
Add stock and seasonings
Slowly pour in 2 cups beef stock while whisking to prevent lumps. Add 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon ketchup, and 1 teaspoon brown sugar. Bring to a gentle simmer.
- 10
Simmer and adjust
Simmer the gravy 4–6 minutes, whisking occasionally, until it thickens to a pourable sauce. Taste and adjust seasoning with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper as needed. If pan juices from the meatloaf were reserved, whisk 1–2 tablespoons into the gravy for extra depth.
- 11
Keep warm
Reduce heat to low and keep the gravy warm until assembly.
Toppings & Assembly
- 12
Cook rice
If not already prepared, cook short-grain white rice according to package directions so you have 3 cups hot, fluffed rice ready. Keep covered and warm.
- 13
Fry eggs
Heat a large nonstick skillet over medium heat and add 2 tablespoons neutral oil. Crack the 4 large eggs into the pan (work in batches if necessary) and fry until the edges are crisp and whites are set but yolks remain runny — about 2–3 minutes for sunny-side-up. For over-easy eggs, flip gently and cook an additional 20–30 seconds.
- 14
Slice meatloaf
Slice the rested meatloaf into 6 equal portions (about 1-inch thick slices). If you prefer, reheat slices briefly in a 350°F (175°C) oven for 5–8 minutes or in the gravy to warm through.
- 15
Assemble bowls (Snowdrift at Adrift style)
Divide 3 cups hot rice between 3 wide shallow bowls (approx. 1 cup rice per bowl). Place two slices of meatloaf or one large slice per bowl on top of the rice. Spoon generous portions of warm brown gravy over the meatloaf and rice.
- 16
Top with egg and garnish
Top each meatloaf portion with a fried egg. Sprinkle 2 teaspoons thinly sliced green onions over the bowls and add optional garnishes: 2 teaspoons pickled ginger, 1 teaspoon toasted sesame seeds, and 1 teaspoon furikake, dividing evenly among the bowls. Serve immediately so yolks run into the gravy and rice like a snowy drape.
