Mongolian Meatloaf
video description
(I still make them)
Date: 2023-10-21
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Comments and reviews: 19
rockbutcher
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!
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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!
reply
Marian
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.
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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.
reply
Stacy
No cayenne?
Around here everybody puts oats in meatloaf instead of bread crumbs.
I was actually grown before trying meatloaf with bread crumbs and didn't like it.
Some folks says that the oats hold in too much grease, but all you've gotta do is tilt the pan as you press down on the top with a metal spatula, and voila, problem solved.
We've always mashed the grease out of meatloaf, but that was using 80% lean, whereas now, we all use 85% lean, and there's not really much grease to mash out.
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No cayenne?
Around here everybody puts oats in meatloaf instead of bread crumbs.
I was actually grown before trying meatloaf with bread crumbs and didn't like it.
Some folks says that the oats hold in too much grease, but all you've gotta do is tilt the pan as you press down on the top with a metal spatula, and voila, problem solved.
We've always mashed the grease out of meatloaf, but that was using 80% lean, whereas now, we all use 85% lean, and there's not really much grease to mash out.
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David
Chef John is the home cook's best friend, always ready with a grest 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'.
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Chef John is the home cook's best friend, always ready with a grest 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'.
reply
UselessTalent36
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.
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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.
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Kinky
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.
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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.
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Chairman
This meatloaf resembles the denser texture of meatloaf I have eaten before at Vietnamese restaurants in the US. Chef John's sauce is the crowning touch! If anyone is interested in a less-salty soy sauce with greater and richer flavor, I suggest Kimlan (Taiwan.
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This meatloaf resembles the denser texture of meatloaf I have eaten before at Vietnamese restaurants in the US. Chef John's sauce is the crowning touch! If anyone is interested in a less-salty soy sauce with greater and richer flavor, I suggest Kimlan (Taiwan.
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Dennis
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. ;)
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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. ;)
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Brad
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)
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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)
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Ally-Oop!
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!
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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!
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John
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.
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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.
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pcolageorge
Used to be able to hit the Mongolian BBQ at the Airman's clubs in Misawa Japan and down in Okinawa. Fantastic food. the cooks were always amused; that it was cheap hibachi for them.
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Used to be able to hit the Mongolian BBQ at the Airman's clubs in Misawa Japan and down in Okinawa. Fantastic food. the cooks were always amused; that it was cheap hibachi for them.
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Dawn
That's the ugliest meatloaf I've ever seen, before you fried it. We Americans prefer pink meat or brown - never grey! But I know by the ingredients it's bound to be delicious! Thanks CJ!
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That's the ugliest meatloaf I've ever seen, before you fried it. We Americans prefer pink meat or brown - never grey! But I know by the ingredients it's bound to be delicious! Thanks CJ!
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food
I'm going to adapt this technique to make a Middle Eastern kebab style meatloaf using rice as the filler. I am, after all, the Van Gough of how I choose to make my meat loaf.
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I'm going to adapt this technique to make a Middle Eastern kebab style meatloaf using rice as the filler. I am, after all, the Van Gough of how I choose to make my meat loaf.
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malcontent
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.
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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.
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ytugtbk
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.
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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.
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BoscoBob
Chef John, would you _PLEASE_ put an advisory at the beginning of luscious recipes to have a towel handy for drool? I _may_ need a new keyboard after this one!
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Chef John, would you _PLEASE_ put an advisory at the beginning of luscious recipes to have a towel handy for drool? I _may_ need a new keyboard after this one!
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gumba
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
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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
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food
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!
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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!
reply
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