Asian Meatloaf with Cashew Pineapple Rice


2 pounds 93% Lean Ground Sirloin

¼ C sweet white onion, diced

1 heaping Tablespoon grated gingerroot

1 egg

1 C finely diced wheat bread

¼ C heavy cream

1 + ½ teaspoons kosher salt, divided

½ + ½ t black pepper, divided

2 T chopped fresh cilantro

1 C jasmine rice + 2 C water

¼ C cashews

¾ C pineapple tidbits from a 14 ounce can (reserve the juice!)

1/3 C sliced scallions

3 T soy sauce

2 Tablespoon corn starch  + 4 Tablespoons water mixed and dissolved



  • In a large bowl combine the ground sirloin, onion, gingerroot, egg, 1 t kosher salt and ½ t black pepper. Blend well with hands. Then add the cream and the bread cubes. Blend again until it is all soft, adding a bit more cream if needed. Form into a long brick and place atop a foil lined baking sheet. Bake for 40 – 42 minutes at 375. Cover with foil for 3 minutes to rest.
  • While meatloaf is cooking add the reserved pineapple juice from a 14 ounce can of pineapple tidbits and the soy sauce and ½ t kosher salt and ½ t black pepper. Bring to a boil. Take off heat and slowly add the corn starch liquid whisking in slowly until it begins to thicken. Cover and reserve until serving.
  • In a large saucepan add the 2 C water and 1 C jasmine rice, the cashews, and the pineapple. Bring to boil, cover, reduce heat to very low and cook for 20 minutes. Before serving add a bit of salt and pepper to taste and stir in the scallions.
  • Serve with a green salad or your choice of vegetable side.

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