This hoisin glazed meatloaf sandwich combines ground beef and pork sausage with Asian flavors, pan-fried until crispy and served with a zesty sesame ginger slaw and creamy teriyaki mayo. The standout feature is the umami-rich hoisin glaze paired with bright, refreshing ginger slaw.
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Preheat your oven to 375°F (190°C).
In a large bowl, combine the ground beef, pork sausage, eggs, breadcrumbs, salt, pepper, 2 tbsp puréed garlic, 2 tbsp puréed ginger, most of the minced jalapeño (reserve a little for the slaw), chopped parsley, 1/4 cup soy sauce, 1 tbsp sesame oil, and optional MSG. Mix with your hands until just combined, being careful not to overwork the meat.
Line a baking sheet with parchment paper. Form the meat mixture into a large, flat loaf on the prepared sheet.
Brush the entire surface of the meatloaf with hoisin sauce, then sprinkle generously with sesame seeds.
Bake for 45-50 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
While the meatloaf bakes, prepare the slaw dressing. In a blender, combine the neutral oil, rice wine vinegar, remaining 1 tbsp puréed ginger, remaining minced jalapeño, sugar, Dijon mustard, 1 tsp sesame oil, 1 tbsp soy sauce, and a pinch of salt. Blend until smooth and emulsified.
Place the coleslaw mix in a large bowl. Pour the blended dressing over the slaw and toss well to combine. Set aside to marinate.
In a small bowl, whisk together the mayonnaise and teriyaki sauce until smooth to create the teriyaki mayo.
Once the meatloaf is cooked, let it rest for a few minutes before slicing it into thick, sandwich-sized pieces.
Heat a griddle or large skillet over medium-high heat. Sear the meatloaf slices on both sides until they are browned and crispy.
Toast the hoagie rolls.
To assemble the sandwiches, spread a layer of teriyaki mayo on the toasted buns. Place a crispy meatloaf slice on the bottom bun, then top with a generous amount of the sesame ginger slaw. Place the top bun on and serve immediately.
Serve with sweet potato fries, if desired.
Store leftover cooked meatloaf in an airtight container for up to 3 days; reheat gently in a skillet over medium heat or microwave. Slaw is best made fresh but keeps refrigerated for up to 2 days.
Yes. Form into a loaf, place on a parchment-lined baking sheet, brush with hoisin glaze, and bake at 375°F for 35–40 minutes until internal temperature reaches 160°F. Pan-frying adds extra crust; baking is easier for larger batches.
Prepare the slaw (without dressing) up to 4 hours ahead and refrigerate. Toss with sesame ginger dressing 15–20 minutes before serving to prevent sogginess.
Substitute with ground pork or omit entirely and use 2 lbs ground beef. The sausage adds richness and seasoning, so increase salt slightly if using only beef.
Yes. Form into a loaf, wrap tightly, and freeze up to 3 months. Thaw in the refrigerator overnight, then cook as directed. Pan-frying frozen meatloaf will require 5–8 extra minutes.
Internal temperature should reach 160°F when checked with a meat thermometer in the thickest part. The exterior should be deeply browned and slightly crispy.
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