Asian Pork Meatloaf with Red Wine-Mushroom Gravy

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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.

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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

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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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try this puts a new twist on meat loaf, and its good with whatever ground meat you have on hand.

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Ok, we've all had meatloaf frosted with ketchup or barbeque sauce. Then, you cut into the sucker, and it breaks apart. If you close your eyes, the flavors might satisfy you, but meatloaf certainly hasn't been anywhere near the top of my list. Having prepared a lot of successful recipes by Ming, I thought, this challenge would be quite an accomplishment if he could pull it off. Well, I LOVED it! It was moist, pleasing to the eye, AND flavorful. I have prepared this several times and with or without the sauce, it is really delicious. I will admit, I frequently under salt. Be sure to follow what Ming suggests, and always test a piece before baking.