Wednesday, June 1, 2011

Chinese Meatloaf Roasted with Honey and Hoisin Sauce.

Today is officially the first day of winter in Australia. I do not know why it does not wait for another three weeks to coincide with the Winter Solstice on the 21st of June when it has the shortest day in South Hemisphere. The solstice itself may have been a special moment of the annual cycle of the year; and for many of us, it does not matter really, since it lasts only a moment in time. But as the temperatures outside drop it is time to cook those hot winter favourites such as this Meatloaf Roast for the family again.

Chinese Meatloaf with Honey and Hoisin Sauce.

500g lamb mince
250g pork mince
1 onion finely chopped
150g water-chestnut (optional) chopped or 1 carrot chopped
1 cup fresh breadcrumbs
½ cup chopped coriander leaves
1 egg lightly beaten
½ tsp 5-spice powder
Salt and pepper
¼ cup water
2 tbsp hoisin sauce
2 tbsp honey

Preheat oven to 175 C. Line a loaf pan with baking paper. Combine the mince, breadcrumbs, onion, water- chestnut, coriander, egg and 5-spice powder with salt and pepper to taste in a bowl and mix well with your hand. Press the mixture into the loaf pan and smooth the surface. Cover with a foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes or until the juices run clear when pierced with a skewer. To make the glaze, heat ¼ cup water with hoisin sauce and honey in a small saucepan and bring to a boil and simmer until thickened and glossy. Remove the meatloaf from the oven and drain away the liquid from the pan. Spread the top with the hoisin and honey glaze and bake for another 15 minute until cooked through. Rest in the pan for 5 minute before removing and serve hot with rice or potato.

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