Hoisin is not a sauce I use regularly but in this case I found it puts a nice Asian twist on a traditional meatloaf. Impressive enough to serve to guests but easy enough to prepare on a weeknight.
The history of hoisin sauce is as rich and complex as its flavor. The name ‘hoisin’ comes from the Chinese phrase meaning ‘seafood sauce’ due to its seafood-like flavor but ironically, the sauce doesn’t contain any seafood. It’s believed to have originated in southern China, and its use has evolved over centuries. Once a luxury only the wealthy could afford, it has become a staple in Chinese households and restaurants worldwide. An intriguing tale associated with hoisin sauce is its role during the mid-Autumn festival in China, where it’s used in preparing traditional mooncakes, symbolizing unity and completeness.
Traditionally, hoisin sauce was made from fermented soybeans, rice wine, sugar, spices, and other ingredients. Today, hoisin sauce is widely used in many Chinese dishes including Peking duck, dim sum, barbecued pork, and spring rolls. It has also become a popular ingredient in other Asian cuisines such as Japanese and Vietnamese.
Hoisin sauce is a culinary chameleon, seamlessly blending into a wide array of dishes. Some of the many roles of hoisin sauce are as a
- Dipping sauce for spring rolls, dumplings, and other appetizers. Its sweet and savory notes perfectly balance the flavors of these bite-sized delights.
- As marinade and glaze hoisin sauce works wonders with meats like chicken, pork, and beef. The sugars in the sauce caramelize beautifully when grilled, creating a rich and flavorful exterior.
- Adding hoisin sauce to stir-fried vegetables and proteins introduces a delectable dimension to your dishes. Its thick consistency helps create a glossy coating that clings to the ingredients, delivering an irresistible taste in every bite.
- From noodle stir-fries to fried rice, hoisin sauce can elevate these dishes with its unique blend of flavors. Just a drizzle can transform a simple plate of noodles into a gourmet delight.
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- 1 cup long grain white or brown rice
- 1/2 cup EACH shredded carrot & finely chopped red pepper
- 1/4 cup EACH chopped green onion & cilantro
- 100 gm fresh whole wheat bread crumbs
- 1/4 cup milk
- 2 eggs, beaten
- 2 tsp fresh ginger, minced
- 1 tsp Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 tsp EACH salt & pepper
- 500 gm lean ground beef
- 2 Tbsp hoisin sauce
- 1 Tbsp EACH lime juice & ketchup
- 1 1/2 tsp honey
- 1/2 tsp toasted sesame oil
Ingredients
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- Prepare rice according to package directions. Cool slightly. Stir cooked rice with carrot, red pepper, green onion & cilantro. Reserve.
- Preheat oven to 350 F. In a medium sized bowl, stir breadcrumbs with milk, eggs, ginger, Worcestershire sauce, garlic, salt & pepper. Let stand for 5 minutes.
- Line a rimmed baking sheet with foil. Grease foil well; top with a second sheet of foil (to use as a guide when rolling the beef). Crumble beef into bread crumb mixture; mix gently until combined. Press the beef into a 1/3-inch thick, rectangular layer on the prepared baking sheet.
- Spread rice mixture evenly over the beef, leaving a 1-inch border around the edge. Roll beef, jellyroll-style, using the top layer of foil to guide & shape the beef into a compact log. Discard extra foil. Smooth the surface using fingers to fill in any gaps. Pinch ends closed. Bake for 45 minutes.
- Meanwhile, stir hoisin sauce with lime juice, ketchup, honey & sesame oil; brush evenly over roulade. Bake roulade for an additional 15 minutes.
