Asian-flavoured Meatloaf with Coconut and Coriander Cabbage


Asian-flavoured Meatloaf with Coconut and Coriander Cabbage
Servings: 6


1kg minced beef
1 onion
Piece of fresh ginger, approximately 6cm by 4cm
2 cloves of garlic
1 tablespoon olive oil
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon Asian fish sauce
Dash sesame oil
½ teaspoons five-spice powder
4 tablespoons chopped fresh coriander
1 egg
Pinch of freshly ground black pepper

1 small head of cabbage
1 tablespoon olive oil
1 small onion
1 teaspoon peeled and chopped ginger
1 cup coconut cream
Few large sprigs mints, roughly chopped
Salt and freshly ground black pepper

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100325


The meatloaf recipe has hints of Asian flavourings to bring an unusual twist to this traditional family recipe. The combination of cabbage, sweet coconut and mint to accompany the meatloaf is something I dreamed up a few years ago. At the time I thought I was highly original, but then I was in Sydney Phillips Searle served a very similar version in his restaurant. This showed me that with food, there’s nothing new under the sun.



Preheat the oven to 180C. Place the mince in a mixing bowl. Peel the onion, ginger and garlic and chop finely. Mix the olive oil with the onion, ginger and garlic and put into a small container suitable for a microwave. Microwave the onion mixture on full power for two minutes until the onion softens. Allow to cool slightly.

Add this mixture to the mince with soy and fish sauces, sesame oil, five-spice powder and coriander. Beat the egg and add this to the mix with the pepper. Mix all the ingredients thoroughly.

Shape the meat mixture into a loaf shape, place in an oven dish and cook for 45 minutes. Remove from the oven and leave to stand for at least 10 minutes.

Meanwhile prepare the cabbage. Wash the cabbage and slice finely. Heat the oil in a saucepan, chop the onion finely and add to the oil. Add the ginger. Cook for a minute or two, then add the cabbage.

Toss the cabbage over a gentle heat until it starts to wilt. Add the coconut cream and simmer, stirring well for about four to five minutes. Add the mint and salt and pepper to taste.

To serve, place two to three large spoonfuls of cabbage in each shallow serving plate, top with a couple of slices of meatloaf and drizzle a little spicy fruit or tomato relish over the top.

Serves 6 to 8.



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