Editing Tangency Cookbook (section)

===Meatloaf, Asian Flavor, by [[User:Brandi|Brandi]]===

The original recipe was in <i>Accents of the Orient</i> by Susan Grodnick, but it's changed somewhat as I made it more and more.

2lbs ground beef (turkey is usable, but blander)<br>
2 cloves garlic, minced or grated<br>
2 teaspoons fresh grated gingerroot (I usually peel and grate a piece about the size of my thumbtip)<br>
2 tablespoons soy sauce<br>
1/4 cup hoisin sauce<br>
1/4 teaspoon black pepper (or to taste)<br>
4-6 green onions, chopped (maybe more if wilted bits have to be removed)<br>
Enough breadcrumbs (I know that's imprecise, see below)<br>

Preheat oven to 350 degrees.

Mix together the meat and wet ingredients in a bowl. Add breadcrumbs until the mix coheres into a nice lump without feeling too wet (ie there shouldn't be egg white or hoisin sauce sloshing around). I probably end up using about a cup of breadcrumbs, but as I'm pouring them straight into the mix I can't be precise. If you think you've added too many breadcrumbs and the mix feels too dry, throw in a little more soy and/or hoisin sauce.

Put the mix in a greased loaf pan (9" x 5"), and optionally brush the top with extra hoisin sauce. Bake until cooked through, about 50 minutes.

<b>Tips and Variations:</b><br>
If you've got one of those piston measuring cups Alton Brown so loves, it's the best way to measure and dispense the thick hoisin sauce. Also, cold hoisin sauce is almost impossible to pour: microwaving the sauce for at least a minute (2 is plenty!) will help with this.

Tonkatsu sauce makes a sweeter alternative to hoisin sauce.

Two Chinese pork sausages (the little pre-cooked kind you find in Asian markets) can be chopped fine in a mini food processor and added to the meat. This is especially good for adding flavor to a loaf based on ground turkey.