Fusion Steamed Meatloaf

Name: Fusion Steamed Meatloaf
Yield: Serves 4
Cuisine: American
Ingredients: 225 g (8 oz) minced pork; 450 g (1 lb) minced beef; 1 egg, beaten; 1 small onion, finely chopped; 2 tablespoons finely chopped spring onions; 1 tablespoon finely chopped fresh ginger; 2 teaspoons finely chopped fresh thyme or 1 teaspoon dried thyme; 1 tablespoon finely chopped fresh coriander; 2 teaspoons finely chopped fresh marjoram or 1 teaspoon dried marjoram; 2 teaspoons finely chopped fresh thyme or 1 teaspoon dried thyme; 1 tablespoon finely chopped fresh chives; 2 teaspoons finely chopped fresh marjoram or 1 teaspoon dried marjoram; 1 teaspoon salt; 2 tablespoons light soy sauce; ½ teaspoon freshly ground five-pepper mixture or black pepper; ½ teaspoon freshly ground five-pepper mixture or black pepper; 50 g (2 oz) fresh breadcrumbs; 175 ml (6 fl oz) milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Meatloaf is a baked American dish of chopped meat, usually beef, pork, lamb or any combination thereof, with breadcrumbs. This hearty main dish was quite popular in 1950s’ America. Using breadcrumbs was an acceptable method for stretching what was then expensive meat. Meatloaf fell out of fashion in the 1970s. However, since the late 1980s it has made a dramatic comeback in many up-market American bistro-type restaurants. This humble dish can be made quite delectable by varying, or adding t

Ingredients

Americas
Asia
United States
China
Main course

Ingredients

Method