Recipe - Moo Shu Meatloaf

6 ounce Fresh shiitake mushrooms
1 tablespoon Vegetable oil
2 cup Thinly cut or sliced up napa cabbage
1 cup Thinly cut or sliced up scallions
1 tablespoon Finely chopped fresh ginger
2 Cloves garlic; minced
1 One half pound Lean ground pork
1 cup Firm fresh white bread
crumbs
1 tablespoon Reduced sodium soy sauce
2 tablespoon Dry sherry
4 tablespoon Hoisin sauce
1 teaspoon Ground coriander
One half teaspoon Crushed anise seeds
1 Egg

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 9inch baking pan, shape the meat into a 9 by 5inch loaf, or
pat it into a 9 by 5inch 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 MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998