Meatloaf with Chinese Cabbage and Ginger on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/myasnaya-buhanka-s-pekinskoj-kapustoj-i-imbirem/

      Notes on ingredients:

      Minced meat. In this recipe I use mixed minced meat — pork and beef half and half. But it can be made with pure beef or with pork — which will be even more Asian.

      Another option is turkey mince.

      Napa cabbage. Use the upper parts of the leaves. They will give the roll juiciness and a slight cabbage flavor. The additional texture will hardly be noticeable, and that's good in this case. The lower parts of the leaves are better reserved for a stir-fry or some Asian salad.

      Ginger. Fresh is best. Alternatively, pickled ginger served with sushi can be used. Ginger in either of these forms will create bright flavor notes, appearing in pieces.

      Ground dry ginger will not give the same effect or aroma.

      Oats. Fine oats are used here as a binding ingredient and an absorbent for the meat juices that usually drip onto the baking sheet.

      Instead of oats you can use breadcrumbs. In that case, 2 heaping tablespoons.

      Hot sauce. In my case it's sweet chili — it gives a light spicy kick and a slightly sweet taste. If you don't have that sauce, you can add heat with another sauce — for example Sriracha, Tabasco, or similar.

      Let's move on to the preparation.

      Chop the Napa cabbage. Finely chop the garlic and ginger.

      Put the minced meat into a bowl, add the cabbage, egg, ginger, chili sauce, oats and salt.

      Mix.

      Place onto a foil-lined baking tray and shape into an oblong loaf.

      Place in a preheated oven at 190°C and bake until done, about 45 minutes.

      Let the finished loaf rest for 10 minutes, then slice and serve.

      Enjoy your meal!

      This meat loaf recipe with Napa cabbage and ginger has been tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

      Want to thank her? It's easy!

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