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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By mehitabel42_7975321
Orlando, FL
on August 24, 2010
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I made a half recipe and still had about 6 servings. Had to use black bean suce, rather than the actual fermented beans plus I goosed the sambal up. We loved it and it made terrific cold meatloaf sandwiches the next day. I think this would be great as a party food - made into meatballs with hoisin dipping sauce. Veggies inside were tasty as well as healthy.
By torba98_11829804
Milpitas, CA
on November 12, 2009
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Do NOT need to serve outside but we did with no guests knowing. We provided our regular meatloaf (red/tomato sauce and this one from Ming Tsa. 18 guests and there was no leftovers! We had typed the recipe and everyone took it home. Wonderful flavor and meat texture. Give yourself a gift and make this meatloaf
By Bouldercook
Half Moon Bay, CA
on April 02, 2008
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Prep time is a lot longer than 15 minutes, but it is well worth it. Delicious and unusual meatloaf - wonderful with or without the sauce.
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