Bobs Hawaiiankorean Bbq Style Meatloaf Recipes

BOB'S HAWAIIAN/KOREAN BBQ STYLE MEATLOAF

Steps:

• Mix first 10 ingredients together (Meat with spices). Bake in loaf pan at 350 degrees for 90 minutes.
• Remove loaf from pan and allow to cool. After it's cool, slice into narrow portions.
• Place flour into bowl.
• Mix in a seperate bowl the eggs, soy sauce, sesame seeds, and ginger.
• Heat oil in pan to medium high - high heat.
• Dip slices of meatloaf first into flour, then into egg mixture, and then onto pan with oil. Allow egg to cook, flip, and then set aside.
• This is a great meal alone, or as a sandwich with Mayo. I hope you enjoy. :-).

FAVORITE HAWAIIAN MEATLOAF

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, combine the ground beef, eggs, drained pineapple, bread crumbs, salt, and pepper. Add half of the mixture to a 9 x 5-inch loaf pan, and the other half divided into 12 muffin tins. (Or put the other half into another 9 x 5-inch loaf pan.).
• Bake in the preheated oven for 1 hour.
• Meanwhile, whisk together 1/2 cup of the reserved pineapple juice with the ketchup and brown sugar. After 1 hour of cooking, pour the sauce over the top of the meatloaf and mini-loaves and bake for another 10-15 minutes.
• Prepare preferred side dishes.
• Serve Hawaiina Meatloaf with sides.
• TO FREEZE: Let come to room temperature, slice into meal size slices, and then place into plastic freezer baggies and place flat into the freezer. Reheat in the microwave when you wish to serve again.

HAWAIIAN MEATLOAF

Steps:

• Preheat the oven to 375°F.
• Pulse the spam in a food processor, do the same with the onion. Mix the rest of the ingredients, except the BBQ sauce.
• Prepare a 9x13: pan by lining it with foil.
• Form the mixture into a loaf, then place it into the pan. Top with the BBQ sauce.
• Bake for 1 hour.

BOB'S KABOBS

Steps:

• Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
• Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
• While meat is chilling, place bamboo skewers in water to soak for 1 hour.
• Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
• Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
• Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
• Preheat an outdoor charcoal grill to medium-high heat.
• Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

GLAZED HAWAIIAN MEATLOAF

Steps:

• Meatloaf: Preheat oven to 350°F.
• Combine all meat loaf ingredients.
• Place mixture in a loaf pan and bake 55 minutes.
• Pour off any grease, top with 1/4 cup glaze and bake 5 minutes.
• Let sit 5-10 minutes before slicing and serve with remaining glaze.
• Glaze: Combine cornstarch and water.
• Add remaining ingredients to a small sauce pan and bring to a boil.
• Add the cornstarch mixture and stir until thickened.

HAWAIIAN KABOBS

Steps:

• Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside. , In a small saucepan, combine reserved pineapple juice with the soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. , Remove pineapple and vegetables from marinade and reserve marinade. On eight metal or soaked wooden skewers, alternately thread the pineapple, green pepper, onion if desired, mushrooms and tomatoes. , Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve with rice if desired.