Asian Pork Meatloaf with Red Wine-Mushroom Gravy

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
6 servings

Ingredients
  • Canola oil, to cook
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon fermented black beans, rinsed and chopped
  • 3 carrots, peeled and 1/4-inch dice
  • 4 stalks celery, 1/4-inch dice
  • 2 onions, 1/4-inch dice
  • 1 zucchini, 1/4-inch dice
  • 1 tablespoon sambal
  • 1/2 cup hoisin sauce
  • 2 cups cooked long grain rice
  • 2 pounds ground pork
  • 4 eggs, lightly beaten
  • Salt and black pepper, to taste
  • Red Wine-Mushroom Gravy:
  • 1 tablespoon minced garlic
  • 1 large onion, roughly chopped
  • 1 pound button mushrooms, sliced
  • 1 bottle dry red wine
  • 2 cups chicken stock
  • 2 tablespoons soy sauce
  • 2 tablespoons butter
  • Salt and black pepper, to taste
Directions

In a large saute pan coated with oil, add the garlic, ginger and black beans. Stir and season. Add carrots, celery, onions, zucchini and stir. Add sambal and hoisin and continue to stir. When the mixture is cooled, mix in the rice, pork and eggs. Season with salt and black pepper. (Test for seasoning by cooking a small piece in boiling water, a frying pan or even nuking it.) Spray a non-stick meatloaf pan and fill with mix. Bake in a preheated 350 degree oven for 45 to 60 minutes or until a knife/poker comes out clean.

For the Red Wine Mushroom Gravy: In a saucepan coated with oil, caramelize the garlic, onions and mushrooms. Deglaze with red wine and reduce by 75 percent. Add the stock and soy sauce and reduce by 50 percent. Check for seasoning. Using a hand blender, puree the sauce and add the butter. Check again for seasoning. Keep warm.

Plating: Sauce the plate completely then top off with a thick slab of meatloaf.

Wine Suggestion: Rabbit Ridge. California Zinfandel, Barrel Cuvee, 1997


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