Hoisin-Glazed Meatloaf Sandwiches

Ingredients

• 4 slices bacon minced
• 1 teaspoon pepper black freshly ground
• 1 cup matchstick-size pieces carrots peeled
• 1 cup celery stalks minced
• 2 large eggs beaten to blend
• 1 cup cilantro leaves fresh chopped
• 1  " piece ginger minced peeled
• 1  garlic clove minced
• 7  garlic cloves minced
• 1  piece ginger minced peeled
• 1 pound ground beef 
• 1 pound ground pork 
• 0.8 cup hoisin sauce 
• 1 pinch kosher salt 
• 0.5 cup low-salt chicken broth 
• 1.3 cups scallions separated thinly sliced (dark-green parts )
• 1 pinch sugar 
• 0.8 cup unseasoned rice vinegar 
• 4 teaspoons vegetable oil divided ()
• 12 slices sandwich bread white thick toasted
• 3  star anise whole chinese finely ( 2 teaspoons ground)

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• loaf pan
• aluminum foil
• spatula
• cutting board

Directions

1. Bring all ingredients to a boilin a medium saucepan; reduce heat to lowand cook, stirring often, until sauce thickensto a glaze, 8-10 minutes.
2. Preheat oven to 375°F. Coatthe bottom and sides of loaf pan withnonstick spray and set aside. In a largebowl, soak bread cubes in chicken broth,stirring frequently, until liquid is absorbedand bread is beginning to fall apart, 4-5minutes. Cook bacon in a large heavy skilletover medium heat until fat is rendered andbacon is starting to crisp.
3. Add scallions(white and pale-green parts only), celery,ginger, and garlic; cook, stirring often, untilvegetables begin to soften, 3-4 minutes.
4. Let cool in pan for 5 minutes.
5. Combine scallion and bread mixturesin a large bowl.
6. Add 2 tablespoons hoisin glaze,remaining scallions (dark-green parts), beef,pork, and remaining 4 ingredients. Usingyour hands, work all ingredients togetheruntil very well incorporated and mixture isbeginning to get sticky. Pack mixture intoprepared pan, pressing to eliminate any airpockets and mounding in center. Cover withfoil. Line a rimmed baking sheet with foil;place loaf pan on top.
7. Bake meatloaf for 30 minutes. Uncoverand spread 2 tablespoons hoisin glaze over top.
8. Bake until an instant-read thermometerregisters 165°F when inserted into center ofmeatloaf, about 1 hour longer.
9. Let meatloaf rest for 20 minutes. Usingflexible spatulas, transfer meatloaf to aplatter or cutting board. DO AHEAD: Can bemade 1 day ahead.
10. Let cool, cover, and chill.
11. Toss vegetables, next 3 ingredients,and 2 teaspoons oil in a medium bowl to coat.Cover and chill, tossing occasionally, for1 hour or up to 1 day ahead.
12. Cut meatloaf into 12 slices.
13. Heat 2 teaspoons oilin a large nonstick skillet over medium heat.Working in batches and adding additionaloil by teaspoonfuls as needed, fry meatloafslices until browned in spots and heatedthrough, about 2 minutes per side.
14. Place toasts on plates; brush with hoisinglaze and top with a meatloaf slice.
15. Drainsalad, if using; mound on top of meatloaf,dividing equally.
16. Garnish with cilantro.