|6 ounces||Fresh shiitake mushrooms|
|1 tablespoon||Vegetable oil|
|2 cups||Thinly sliced napa cabbage|
|1 cup||Thinly sliced scallions|
|1 tablespoon||Finely chopped fresh ginger|
|2||Cloves garlic; minced|
|1½ pounds||Lean ground pork|
|1 cup||Firm fresh white bread crumbs|
|1 tablespoon||Reduced sodium soy sauce|
|2 tablespoons||Dry sherry|
|4 tablespoons||Hoisin sauce|
|1 teaspoon||Ground coriander|
|½ teaspoon||Crushed anise seeds|
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 9-inch baking pan, shape the meat into a 9 by 5-inch loaf, or pat it into a 9 by 5-inch 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 MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998
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