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Ingredients
- 6 ounce Fresh shiitake mushrooms
- 1 Tbsp. Vegetable oil
- 2 c. Thinly-sliced Napa cabbage
- 1 c. Thinly-sliced scallions
- 1 Tbsp. Finely-minced fresh ginger
- 2 x Garlic cloves chopped
- 1Â 1/2 lb Lean grnd pork
- 1 c. Hard fresh white bread crumbs
- 1 Tbsp. Reduced sodium soy sauce
- 2 Tbsp. Dry sherry
- 4 Tbsp. Hoisin sauce
- 1 tsp Grnd coriander
- 1/2 tsp Crushed anise seeds
- 1 x Egg
Directions
- Preheat the oven to 350 degrees.
- Wipe the mushrooms clean with damp paper towels, throw away tough stems, and coarsely chop the mushrooms. In a large skillet, heat the oil and cook the mushrooms, stirring often over medium heat, till they are just softened, about 4 min. Add in the cabbage and cook, stirring, till just wilted, about 2 min. Add in 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 Tbsp. of the sherry, 1 Tbsp. 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 possibly pat it into a 9- by 5-inch loaf pan, smoothing the top. In a small dish, stir together the remaining 1 Tbsp. sherry and 3 Tbsp. hoisin sauce. Brush over the top of the meatloaf. Bake till the meatloaf is hard, 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 min before slicing to serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 450 | |
| Calories from Fat 257 | 57% |
| Total Fat 28.53g | 36% |
| Saturated Fat 9.61g | 38% |
| Trans Fat 0.06g | |
| Cholesterol 113mg | 38% |
| Sodium 469mg | 20% |
| Potassium 499mg | 14% |
| Total Carbs 21.5g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.62g | 3% |
| Protein 24.09g | 39% |
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