Such a simple recipe and makes for a great lunch.
- 1 tbsp rapeseed oil
- 4 spring onions, finely sliced
- 1 garlic clove, crushed
- ½ red chilli, finely chopped
- 20g root ginger, grated
- 1 x 500g pack 10% fat pork mince
- 75g fresh breadcrumbs
- 60g coarsely grated carrot
- 4 tbsp chopped coriander
- 4 tbsp oyster sauce
- 2 tbsp sesame oil
- 2 tbsp Thai fish sauce
- 2 tbsp light soy sauce
- 3 tsp Chinese 5 spice
- 2 tbsp light brown sugar
- 1 tbsp sesame seeds
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a 900g loaf tin (10cm x 20cm base) with baking paper, ensuring it overlaps the edges of the tin, to help you lift the meatloaf out later.
- Heat the oil in a frying pan over a medium-high heat and fry the spring onions, garlic, chilli and ginger for 5 minutes until soft but not coloured. Tip into a large bowl and let cool.
- Add the pork mince, breadcrumbs, carrot, coriander, half the oyster sauce, 1 tablespoon each of sesame oil, fish sauce and soy sauce, plus 2 teaspoons of Chinese 5 spice to the bowl. Mix until well combined – you may find this easier to do with your hands. Press into the prepared loaf tin and cover with foil.
- Bake the meatloaf for 45 minutes initially. Mix together the remaining oyster sauce, sesame oil, fish sauce, soy sauce, Chinese 5 spice and the brown sugar. Spoon over the top of the meatloaf and scatter with the sesame seeds. Return to the oven and cook uncovered for 30 minutes. Allow to rest for 5 minutes before removing the meatloaf from the tin (use the lining paper to lift it out).