individual meat loaf with green pea miso hummus

by Chen


Pork is juicy and flavorful. Chicken is smooth and mild.

It could be overwhelming if using all pork. It would be bland and mushy if using all chicken. Why not combine them?

While the idea of using both pork and chicken was not random, the green pea hummus actually sounded unusual. However, instead of making traditional chickpea hummus, which could be too heavy on this dish, the green peas were refreshing, and a touch of miso added complexity. Plus, a blender or food processor was not required.


individual meat loaf with green pea miso hummus
I used panko-style bread crumbs, which gave the meat loaf some structure. Feel free to use regular ones. To toast the bread crumbs, spread them on the bottom of a nonstick pan and heat over low heat. Stir and cook until golden. Alternatively, this can be done in a 350F oven.

Makes 4 servings

6 oz ground chicken
6 oz ground pork
1 egg, beaten
1/4 cup panko bread crumbs, toasted (see headnotes)
1/2 tsp dried garlic
1 tsp soy sauce
1/4 tsp salt

black pepper
green pea miso hummus (recipe follows)

In a large bowl, combine the first seven ingredients (chicken to salt). Use your hands to mix them together until well combined. Cover and let it sit for 30 minutes.

Preheat the oven to 375F. Line a baking sheet with aluminum foil and coat with cooking spray. Divide the meat mixture into 4 equal-sized portions. Shape each part into a 1/2-inch thick disk and place on the baking sheet. Crack some pepper on each loaf. Bake until cooked through, about 20 to 25 minutes. Let the meat loaf rest about 10 minutes before serving with the hummus.

green pea miso hummus

1/2 cup peas, blanched and drained
1 tbsp tahini
1 tsp mild miso
1 tsp lemon juice
1 clove garlic, roughly chopped

salt to taste

Mash everything together using a mortar & pestle (or just use a fork) until well combined. Adjust the salt to taste.