Moo shu meatloaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Fresh shiitake mushrooms |
| 1 | tablespoon | Vegetable oil |
| 2 | cups | Thinly sliced napa cabbage |
| 1 | cup | Thinly sliced scallions |
| 1 | tablespoon | Finely chopped fresh ginger |
| 2 | Cloves garlic; minced | |
| 1½ | pounds | Lean ground pork |
| 1 | cup | Firm fresh white bread crumbs |
| 1 | tablespoon | Reduced sodium soy sauce |
| 2 | tablespoons | Dry sherry |
| 4 | tablespoons | Hoisin sauce |
| 1 | teaspoon | Ground coriander |
| ½ | teaspoon | Crushed anise seeds |
| 1 | Egg | |
Directions
Preheat the oven to 350 degrees. Wipe the mushrooms clean with damp paper towels, discard tough stems, and coarsely chop the mushrooms. In a large skillet, heat the oil and cook the mushrooms, stirring often over medium heat, until they are just softened, about 4 minutes. Add the cabbage and cook, stirring, until just wilted, about 2 minutes. Add the scallions, ginger, and garlic and cook 1 minute more.
In a large mixing bowl, use your hands to gently but thoroughly combine the meat, bread crumbs, soy sauce, 1 tablespoon of the sherry, 1 tablespoon of the hoisin sauce, coriander, anise seeds, egg, and cooked vegetables.
In a 13 by 9-inch baking pan, shape the meat into a 9 by 5-inch loaf, or pat it into a 9 by 5-inch loaf pan, smoothing the top. In a small dish, stir together the remaining 1 tablespoon sherry and 3 tablespoons hoisin sauce. Brush over the top of the meatloaf. Bake until the meatloaf is firm, the top is well browned, and a meat thermometer inserted into the center of the loaf registers 155 degrees, about 1 hour.
Let the meatloaf stand in the pan for 10 minutes before slicing to serve.
Yield: 6 servings
NOTES : Recipe courtesy of Melanie Barnard, "Everybody Loves Meatloaf" Recipe by: Cooking Live Show #CL9052 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998