Serves 4-6Prep time: 20 minutesCooking time: 1 hour, 30 minutes
For the meatloaf:
1/3 cup (20 g) panko bread crumbs1 cup (250 ml) milk1 tablespoon soy sauce1 tablespoon fish sauce2 teaspoons freshly ground black pepper1 tablespoon Homemade Banana ketchup (see recipe below) or store-bought banana ketchup2 tablespoons oil1 onion, diced1 green bell pepper, deseeded and diced1 red bell pepper, deseeded and diced1 teaspoon salt4 cloves garlic, minced (2 teaspoons)1 lb (500 g) ground beef1 lb (500 g) ground pork3 hard-boiled eggs, shells removed
For the glaze:
1/3 cup (80 ml) Homemade Banana Ketchup or 1/3 cup (80 ml) store-bought banana ketchup
Preheat the oven to 350°F (175°C).
In a large bowl, combine the bread crumbs, milk, soy sauce, fish sauce, black pepper and 1 tbsp banana ketchup. Set aside for 5-10 minutes.
Meanwhile, heat the oil in a large wok or skillet over high heat. Add the onion, the green and red bell peppers, and the salt and stir-fry until the onion softens and is translucent, 3-5 minutes. Add the garlic and stir-fry until the garlic just begins to brown, about 2 minutes. Remove from the heat and allow the vegetables to cool in the pan.
Add the ground beef, ground pork and cooled vegetables to the large bowl with the bread crumb mixture. Using a rubber spatula, or your hands, gently mix until everything is well combined.
Using half of the meat mixture, form a rectangular bed (about 10 x 5 in or 25 x 13 cm) in the center of a large foil-lined sheet pan. Nestle the three eggs along the center of the bed. Form a loaf shape around the eggs with the remainder of the meat mixture, making sure that the eggs are completely enclosed. Brush the 1/3 cup of the banana ketchup mixture onto all sides of the meatloaf.
Place the meatloaf in the oven for 60-75 minutes, or until an instant-read thermometer (inserted into the meat, not the eggs) registers 145°F (63°C). To further brown and caramelize the glaze, place the meatloaf under the broiler for an additional 5-10 minutes.
Remove the meatloaf from the oven and rest for 10 minutes before slicing. Serve with steamed white rice.
Homemade Banana Ketchup
Makes about 1 ½ cups (375 ml)Prep time: 10 minutesCooking time: 45 minutes
2 tablespoons Annatto Oil or regular vegetable oil1 small onion, chopped2 cloves garlic, minced1 tablespoon tomato paste2 large ripe bananas, about ¾ lb (350 g) total, mashed½ cup (125 ml) cider vinegar¼ cup (65 ml) water2 tablespoons brown sugar, plus more, to taste½ teaspoon freshly ground black pepper1/8 teaspoon ground clovePinch of salt1 teaspoon soy sauce1 bay leaf
Heat the oil in a medium saucepan over medium heat. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic and tomato paste and stir to combine, cooking for 2-3 minutes until the tomato paste breaks down and melts into the onion and garlic.
Place the mashed banana into the pan and stir until they pick up a reddish-orange hue from the Annatto Oil (if using) and tomato paste. Pour in the vinegar and water, stirring to scrape up any browned bits from the bottom of the pan.
Add the brown sugar, black pepper, ground clove, salt and soy sauce, and stir to combine. Drop the bay leaf into the pan and bring the mixture to a boil. Reduce heat to low and then simmer, partially covered, for 20-30 minutes. Remove from heat and discard the bay leaf.
Place the banana mixture into the carafe of a blender and puree until smooth. If the banana ketchup is too thick, it can be thinned out with additional water. Taste the ketchup for seasoning and add more sugar if a sweeter ketchup is desired.
Store the banana ketchup in an airtight container in the refrigerator for 2-3 weeks.