| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 6 | oz | Fresh shiitake mushrooms |
| 1 | tb | Vegetable oil |
| 2 | c | Thinly sliced napa cabbage |
| 1 | c | Thinly sliced scallions |
| 1 | tb | Finely chopped fresh ginger |
| 2 | Cloves garlic; minced | |
| 1 1/2 | lb | Lean ground pork |
| 1 | c | Firm fresh white bread crumbs |
| 1 | tb | Reduced sodium soy sauce |
| 2 | tb | Dry sherry |
| 4 | tb | Hoisin sauce |
| 1 | ts | Ground coriander |
| 1/2 | ts | Crushed anise seeds |
| 1 | Egg |
INSTRUCTIONS
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@comteck.com> on Feb 7, 1998
A Message from our Provider:
“Sunsets – a gift from God”