Meatloaf…with an Asian twist

This may not be the most beautiful meatloaf you’ve ever seen (hence no photos), but the flavor is amazing. The inspiration for my meatloaf came from Rachael Ray’s Moo Shu Pork Pockets. I have made those delicious pork burgers several times before. I find the flavor combination of pork and ginger really satisfying. In the pork pockets Rachael uses ground gingersnap cookies, I did not have any on hand, so I opted to use breadcrumbs (and the loaf was still wonderful).

ASIAN MEATLOAF
1 lb ground pork
1 8 oz can water chestnuts, minced
6 baby carrots, chopped
1/2 c bread crumbs
1 inch piece fresh ginger, minced
2 T soy sauce
2 T plum sauce, plus some for topping
1 egg

Preheat oven to 350 degrees F. In a large bowl combine all ingredients and mix together, being careful not to over mix (you don’t want your meat to get tough). Transfer meat to a lightly greased jellyroll pan, and shape meat into a loaf, glaze loaf with plum sauce. Bake for 45 minutes. ENJOY!

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