Mongolian Meatloaf Recipe

Name: Mongolian Meatloaf
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8
Ingredients: 1 tablespoon vegetable oil; 1 cup diced yellow onion; 3 cloves garlic, crushed; 2 teaspoons finely grated ginger; 2 pounds ground beef; 1 cup cooked rice, cold or at room temperature; 1 large egg, beaten; 1/2 cup sliced green onions, plus more for garnish; 1 tablespoon soy sauce; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 teaspoons vegetable oil; 1 tablespoon grated fresh ginger root; 4 garlic cloves, minced; 1/2 cup packed brown sugar; 1/2 cup low-sodium soy sauce; 1/4 cup water; 2 tablespoons ketchup; 1 teaspoon red pepper flakes; 1 rounded teaspoon cornstarch, plus more for frying; 2 teaspoons water; Cornstarch as needed for dusting (optional); vegetable oil, as needed for pan-frying; sesame seeds; sliced green onions

Cook Time: 75 minutes

Im kind of a fan of P.F. Changs. While I wouldnt seek it out in cities like San Francisco, its a pleasant escape when options are limited, like when I find myself stuck in a mall in rural Upstate New York. After many visits to see my mom, it became a comforting break from the usual food court options. Over the years, Ive adapted their Mongolian beef recipe into a homemade version, and let me tell you, its just as satisfying as ever. This recipe, though a meatloaf variation, features that sweet, salty sauce that you find in Mongolian beef dishes. Even though the name Mongolian beef has nothing to do with actual Mongolian cuisine (its Taiwanese), the result is a flavorful, easy-to-make dish. You can even use other ground meats lamb, pork, chicken, or turkey would all work beautifully. Trust me, youll love it!

Ingredients

Meatloaf:

1 tablespoon vegetable oil
1 cup diced yellow onion
3 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
2 pounds ground beef
1 cup cooked rice, cold or at room temperature
1 large egg, beaten
1/2 cup sliced green onions
1 tablespoon soy sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Sauce:

2 teaspoons vegetable oil
1 tablespoon grated fresh ginger
4 cloves garlic, minced
1/2 cup packed brown sugar
1/2 cup low-sodium soy sauce
1/4 cup water
2 tablespoons ketchup
1 teaspoon red pepper flakes
1 rounded teaspoon cornstarch
2 teaspoons water

To Serve:

Cornstarch, as needed for dusting (optional)
Vegetable oil, as needed for frying
Toasted sesame seeds (optional)
Sliced green onions and chopped fresh cilantro (optional)

Directions

Preheat the oven to 350F (180C). Lightly oil a loaf pan.
Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add diced yellow onions with a pinch of salt and saut for about 3 to 5 minutes until they start to turn golden. Add the crushed garlic and grated ginger, then cook for another 1 minute. Remove from heat and allow to cool for about 15 minutes.
Once the onion mixture has cooled, add it to a large bowl along with ground beef, cold rice, beaten egg, sliced green onions, soy sauce, salt, and black pepper. Mix everything together thoroughly using a fork, spatula, or your hands until evenly combined.
Transfer the meat mixture into the prepared loaf pan, pressing it in firmly and smoothing the top. Bake for about 1 hour, or until a meat thermometer inserted in the center reads 145F (63C) to 150F (65C).
If youre serving immediately, remove the meatloaf from the oven. It can also be allowed to cool, then wrapped and refrigerated until chilled (about 45 minutes) for later use.
While the meatloaf bakes, prepare the sauce. In a cold nonstick skillet, combine 2 teaspoons vegetable oil, grated ginger, and minced garlic. Turn the heat to medium-high. Once the ginger and garlic begin to sizzle, cook for about 30 seconds, stirring constantly. Then whisk in the brown sugar, soy sauce, water, ketchup, and red pepper flakes. Bring the mixture to a simmer, then lower the heat to medium-low.
In a small bowl, whisk together 1 teaspoon cornstarch with 2 teaspoons water to create a slurry. Stir the slurry into the simmering sauce. Increase the heat to medium-high and bring the sauce back to a simmer. Continue to cook, whisking occasionally, until the sauce thickens slightly, about 2 minutes. Reduce the heat to low and keep the sauce warm until ready to serve.
Once the meatloaf is fully cooked and cooled, slice it into 8 portions. Dust each slice lightly with cornstarch.
Heat a little vegetable oil in a nonstick skillet over medium-high heat. Fry the meatloaf slices for a few minutes on each side until they are browned and heated through. If the surface starts to brown before the inside is fully heated, lower the heat to medium and cover the pan to ensure even cooking.
Serve the meatloaf slices with the prepared sauce. Garnish with toasted sesame seeds, sliced green onions, and chopped fresh cilantro if desired.

Nutrition Facts (per serving)

Calories: 462
Total Fat: 25g (32% Daily Value)
Saturated Fat: 8g (40% Daily Value)
Cholesterol: 124mg (41% Daily Value)
Sodium: 995mg (43% Daily Value)
Total Carbohydrate: 24g (9% Daily Value)
Dietary Fiber: 1g (3% Daily Value)
Total Sugars: 14g
Protein: 34g (69% Daily Value)
Vitamin C: 4mg (4% Daily Value)
Calcium: 70mg (5% Daily Value)
Iron: 4mg (23% Daily Value)
Potassium: 624mg (13% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Origins of Mongolian Meatloaf

Despite its name, Mongolian Meatloaf has little to do with Mongolia itself. The dish is an American-Chinese creation inspired by Mongolian beef, a popular entre in Taiwanese-American restaurants. It gained popularity in the United States during the late 20th century when casual Asian fusion cuisine became trendy. The sweet and savory sauce, reminiscent of the Mongolian beef served in chain restaurants like P.F. Changs, was adapted to coat a hearty meatloaf, creating a comforting and uniquely American hybrid dish.

Regional Variations and Influences

This meatloaf showcases regional American adaptations of Asian flavors. In the Northeast, it is often served over white rice or alongside steamed vegetables like bok choy, emphasizing a balanced plate. In Southern regions, chefs sometimes add a slightly spicier kick with extra chili flakes or pair it with fried rice for a heartier meal. West Coast variations may include alternative proteins such as ground turkey or lamb and incorporate local vegetables, reflecting the fusion of traditional American meatloaf with Asian-inspired sauces.

What Sets It Apart

Unlike traditional meatloaf, which often features ketchup or tomato-based sauces, Mongolian Meatloaf relies on a soy-based, sweet-and-savory glaze with brown sugar, garlic, ginger, and a hint of heat from red pepper flakes. The inclusion of rice within the meat mixture adds a unique texture, helping to keep the loaf moist while providing a subtle nutty flavor. This distinguishes it from other Asian-inspired meat dishes like teriyaki meatloaf or classic Salisbury steak, which lack the integrated rice component and the specific balance of sweet, salty, and umami notes.

Typical Serving Settings

Mongolian Meatloaf is versatile in presentation. It can be served as a family dinner at home, plated over steamed rice and garnished with sesame seeds and green onions for a visually appealing meal. In casual restaurants or diners that specialize in Asian-American cuisine, it may be offered as part of a set meal with vegetables or noodles. The dish is also popular as a make-ahead option for weeknight dinners because it holds up well when sliced and reheated, with the sauce intensifying in flavor over time.

Interesting Facts

The dish was popularized through copycat recipes of Mongolian beef found in American-Chinese restaurants rather than traditional Mongolian cuisine.
Using leftover rice from previous meals as a binder in the meatloaf is a common practice that improves texture and prevents crumbling.
The Mongolian label is largely a marketing tool; the recipe emphasizes flavor fusion rather than authenticity.
The loaf is often sliced and pan-fried after chilling to create a crisp exterior, a technique not typically used in standard meatloaf recipes.
It demonstrates a creative use of fusion cuisine, blending Western comfort food structure with Asian flavor profiles, making it both approachable and exotic for home cooks.

AI Audio version of the recipe is available!

You can listen to this recipe in AI audio format. Simply click the play button below to listen to the content in a format that suits you best. It’s a great way to absorb information on the go!

FAQ about Mongolian Meatloaf Recipe

Yes, you can prepare the meatloaf a day ahead. After baking it, let it cool completely, then wrap it and refrigerate. The next day, slice and fry it for a crispy texture. The sauce can also be made in advance and reheated.

Leftover Mongolian Meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply fry the slices in a pan until heated through and crispy.

Yes, you can freeze the cooked meatloaf. Once sliced, wrap the portions in plastic wrap or foil and place them in a freezer bag. It can be stored for up to 3 months. To reheat, bake it in the oven or fry it directly from frozen.

If the meatloaf crumbles, it may be due to too much rice or not enough binding ingredients. Try reducing the amount of rice, or adding breadcrumbs instead. You can also mix the ingredients more thoroughly to ensure a firmer texture.

Yes, you can substitute ground beef with other ground meats such as turkey, chicken, pork, or even lamb. Each type of meat will give a slightly different flavor, but they will all work well with the sauce.

While the recipe calls for regular cooked rice, you can experiment with other types like jasmine rice, brown rice, or even quinoa if you prefer. Just make sure the rice is fully cooked and cooled before using it in the meatloaf mixture.

Frying the meatloaf slices after baking adds a crispy exterior and enhances the flavor. This step also helps prevent the meatloaf from being too soft or mushy. It's key to achieving the perfect texture.

Mongolian Meatloaf is typically served with steamed rice and vegetables like bok choy, Chinese broccoli (gai lan), or snap peas. You can also pair it with rice noodles for a different twist.

If you find the sauce too sweet, you can reduce the amount of brown sugar or add a little extra soy sauce or vinegar to balance the flavors. Some people also use less ketchup to reduce the sweetness.

Yes, you can make the sauce spicier by adding more red pepper flakes, or you can use a hot sauce or chili paste for a stronger kick. Adjust the amount according to your preferred spice level.

Comments

Michael Perez

10/30/2024 07:06:09 PM

Wonderful variety of flavors! I appreciated the option to prepare it in advance. Surprisingly, even my extremely particular 7 and 9-year-old kids enjoyed it! However, I would suggest using slightly less than 1 cup of rice next time, as I noticed the meatloaf tended to crumble easily. I sliced it into 1-1.25 inch thick slices and handled them delicately. One slice crumbled significantly, two remained firm, while one almost fell apart. Perhaps using 2/3-3/4 cup of rice or opting for breadcrumbs could help improve the texture.

Jacob Young

02/22/2025 05:40:53 AM

The entire family enjoyed this dish, including my son who typically dislikes meatloaf! I decided to double the sauce and divide it into two portions - one with extra red pepper flakes and the other without. I also used a combination of low sodium and regular soy sauce for more flavor. I mixed the ingredients in my Kitchenaid mixer for 4-5 minutes on medium speed, resulting in a firmer texture that required only a 20-minute chilling time. The meatloaf sliced easily and held together well when cooked. Despite initial concerns about the sauce being too strong, it paired perfectly with the meatloaf, especially when served over rice. The final presentation was impressive, especially with the addition of green onions and sesame seeds as garnish.

Nicholas Torres

07/29/2024 02:33:08 AM

I would give this recipe a solid 10 stars! I used ground turkey instead of beef, which worked really well with the Asian flavors and resulted in a non-crumbly texture. Ground turkey can be dry, so using meat with a higher fat content like beef can help hold it together better. I followed Chef John's advice on cooling and slicing the meatloaf, which definitely helped it firm up. Cooling the rice also made it more absorbent, and cooking down the onions before cooling them removed excess moisture. Chef John's deliberate cooking methods really make a difference. I love the "diner" option for serving, as it helps with portion control. Eight slices turned out to be enough for four meals for us. Thank you, freezer gods and Chef John, for another fantastic recipe!

Tyler Nelson

09/28/2024 09:48:52 AM

I followed the recipe precisely and we loved every bite. We paired it with Bok Choy Rice and it was a hit. For next time, I'm thinking of adding oatmeal to the meatloaf to prevent it from crumbling. Chilling the loaf and then browning the slices is essential. And let's not forget about the sauce - it truly elevates the dish. As CJ pointed out, don't reduce it too much as it's already packed with intense flavors.

Diane Martinez

08/14/2024 08:32:09 PM

I tried out this recipe and both my husband and I absolutely adored it. I prepared the meatloaf a day in advance and then prepared the sauce and rice the following night. Knowing I would be prepping ahead, I opted to use a pre-measured cup of Minute Rice as the binder. The meatloaf held together beautifully and cooked up perfectly. I used a 9x9 Fiesta Square Baker for baking. The meatloaf tasted great on its own, but the sauce really took it to the next level. I used low sodium soy sauce, and as someone who loves salt, it had just the right amount of saltiness for me.

Amy Brown

06/01/2024 05:26:54 PM

We absolutely adored it! When preparing the sauce, I began with 1/4 cup of brown sugar instead of the suggested 1/2 cup as we tend to lean towards less sweetness. After tasting, I added an extra 2 tablespoons for a total of 6 tablespoons instead of the specified 8 tablespoons. We followed the rest of the recipe exactly as written. Kudos to Chef John for this delightful dish!

Jacob Gonzalez

04/11/2023 07:34:42 PM

My husband and I absolutely loved this recipe! It's definitely a keeper. I followed Chef John's instructions exactly, and once again he did not disappoint. The dish turned out perfectly, and we couldn't be happier. Next time, I think I'll skip the rice stuffing and just serve it over rice instead. It's just the two of us, so I don't need extra servings. Bok Choy is a favorite of ours, but if I couldn't find it, I would substitute with broccoli. The sauce was incredible – so flavorful! The only challenge I encountered was the two-day process, with frying the slices the next day being crucial for the dish. But now I know to plan ahead and start preparing it while cooking something else. One tip for those new to making meatloaf: be sure to drain out the accumulated oil/fat in the middle of the cooking time, and again right after baking. This will result in a cleaner meatloaf that's easier to slice the next day. Thank you!

Maria Taylor

04/30/2024 05:09:54 AM

Another Chef John success! I prepared this dish earlier today for dinner tonight, halving the recipe for the two of us. I used a small loaf pan and let it cool down for supper. Next time, I will use slightly less rice as the loaf turned out a bit crumbly. I might also try mixing it more to achieve a denser texture. We enjoyed it with a straightforward marinated cucumber and julienned carrot salad. The marinade was a simple mixture of rice vinegar, water, kosher salt, and sugar poured over the vegetables and left to marinate while I prepared the sauce and cooked the meatloaf. I reheated the rice that I had made earlier in the day to use as a binder for the meatloaf. Overall, we loved the flavors and this recipe is a definite keeper.

Laura Mitchell

05/18/2023 10:43:14 PM

This recipe was excellent! I enjoyed it so much that I would definitely make it again. I baked it at 350 degrees without using a loaf pan for 35 minutes, and then cooked it on the Blackstone grill the following day.

Raymond Wright

04/19/2023 12:44:08 PM

The meat with the sweet and tangy sauce was absolutely delightful, just as I had anticipated. To enhance emulsification, I ran the sauce through a blender, resulting in a consistency similar to barbecue sauce. After slicing the meatloaf and placing it in individual containers, I spooned some sauce over the top. Although the sauce did tend to separate after being frozen and reheated in the microwave, it still created a delectable glaze on the loaf. On a side note, the instructions fail to mention adding the rice to the meat mixture.

Angela Allen

04/14/2024 01:38:57 AM

Great recipe! I opted for a leaner cut of beef which did crumble slightly when frying with the corn starch, but that was my mistake. The sauce had the ideal balance of sweet and spicy flavors. I'm thinking of trying black rice next time to see how its flavor complements the sauce. Can't wait to experiment with it!

Sandra Lopez

11/19/2023 01:58:50 PM

I prepared this dish with ground turkey and a brown sugar substitute to lower the calorie content. The video by Chef John was fantastic!

Jerry Martinez

03/27/2025 05:01:19 PM

We absolutely loved this dish in our household! I followed the recipe precisely, with the exception of not using low sodium soy sauce. To adjust for this, I omitted salt in the other steps. One thing to note is that there might be a typo in the recipe - I didn't see when to add the rice. Common sense told me to add it with the meat, but if someone were in a rush, they might overlook this step. Additionally, there was no specified baking time for the meatloaf, which would have been helpful. I had to look up another recipe to estimate the cooking time.

Andrew Thompson

05/16/2024 07:49:39 AM

Following the recipe as instructed without any changes, we enjoyed this dish in two different ways. The first night, we served it diner-style over rice noodles with snap peas on the side. The second night, we simply reheated and served it over rice with Chinese broccoli (gai lan). Both variations turned out delicious. If I had to pick just one way to serve it, my preference would be the diner style with rice noodles and Chinese broccoli.

Kevin Evans

03/07/2025 02:35:26 PM

I sampled the meatloaf right out of the oven, and to be honest, it was underwhelming. The rice filler was overpowering, and the flavors fell flat. I understand now why Chef John warned against using it, but I wish he had been more forceful in his recommendation! However, when I reheated the meatloaf the next day, it was delicious. I paired it with a garlic and ginger mashed potato and cabbage medley, along with a side of dried radish kimchi, which I believe elevated the dish significantly.

Larry Wright

08/09/2024 01:33:09 AM

The written instructions fail to mention when to incorporate the rice into the meat mixture, leaving that crucial step only in the accompanying video. This discrepancy should be addressed for clarity.

Melissa Brown

03/20/2025 11:54:28 AM

I was really surprised by the high rating of this recipe, so I was excited to give it a try. Unfortunately, following the recipe exactly was very time-consuming. The meat turned out dry and lacked the expected flavor, and the sauce was heavy and disappointing. If it had been a quick and easy recipe, I might have given it 3 stars, but now I feel frustrated that I spent so much time on it. Overall, it just wasn't worth the effort.

Cook Time: 225 minutes