BLENDED MEATLOAF WITH MUSHROOMS AND ASIAN FUSION PIZZAZZ

1 large onion, chopped

8 garlic cloves, peeled and chopped

1 egg, beaten

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon granulated garlic powder

½ teaspoon red pepper flakes

2 tablespoons Dijon mustard

3 tablespoons soy sauce

1 tablespoon fish sauce

1 teaspoon sesame oil

1 ½-pounds 85/15 ground beef

3 ½ cups mushrooms, thinly sliced and rough chopped (I like a blend of mushrooms.  If using shitake, remove stems and slice caps)

1 cup apricot preserves

2 cups plain panko breadcrumbs

2 tablespoons Hoisin sauce

Preheat oven to 400 degrees.

Place the onion, garlic, egg, salt, pepper, garlic powder, pepper flakes, mustard, soy, fish sauce, sesame oil in a large bowl and mix to combine.  Add the ground beef, mushrooms, apricot preserves, and panko to the bowl.

Using your hands, massage all of the ingredients together until well combined but not over-mixed. Form into a loaf and place in a loaf pan, prepared with non-stick spray.

Bake for 20 minutes and remove from oven and glaze the top with the hoisin sauce using a pastry brush. Place back in the oven and bake for another 20-25 minutes until cooked through.

Let rest for 10 minutes. Cut into slices and serve over rice or mashed potatoes.  The leftovers make a great meatloaf sandwich!

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