Asian Meatloaf

This recipe takes an American classic and switches it up and makes it Asian with the addition of panko, soy and sambal.  It is another genius Ming Tsai East meets West creation and Ria enjoyed it a great deal with rice and steamed broccoli.  Of course, I left the sambal out of hers and slathered it with ketchup and that makes almost anything more palatable for kids.

I made two free form patties on a baking tray (lined with foil) and added the spicy stuff to the adult version after I formed the “kid-friendly” version.  I topped the grown-up meatloaf with with a mixture of ketchup and sambal and baked for 10 minutes less than the original recipe.  I also omitted the onions and garlic and that made this such an easy, quick, “only-one-bowl-dirtied dish”, “cook-itself-in-the-oven-dish”, that it will be made over and over again.  Leftovers made great banh mi sandwiches, as the meatloaf was almost “pate-like”.

Asian Meatloaf adapted from Ming Tsai

Serves 4

1/4 cup ketchup
1/8 cup plus 1 tablespoon Traditional Spicy Sambal or regular sambal (adjusted for just half a loaf – use to taste)
2 1/2 pounds ground chicken, turkey or pork (I used ground dark meat chicken)
2 tablespoons naturally brewed soy sauce
2 eggs, lightly beaten
1/4 cup Worcestershire sauce
1 cup Panko Bread Crumbs
Kosher salt and freshly ground black pepper to taste
4 bacon strips (optional)


  1. Preheat the oven to 350°F.  In a small bowl, combine the half ketchup and the 1 tablespoon of sambal and set aside
  2. In a large nonreactive bowl, combine the ground meat with the soy sauce, eggs, Worcestershire sauce, and panko. Season with salt and pepper and, using your hand, mix well
  3. Using half the mixture form a free form loaf and top with half the ketchup
  4. Mix the 1/8 cup of sambal into the remaining mixture and form the “grown-up” loaf.  Top with mixture of ketchup and sambal, prepared in Step 1
  5. Bake for 30-35 minutes

Soy-Dijon Wings & Buttered Corn Fried Rice

I love cooking fusion food and a lot of what I end up cooking is often a fusion of East & West.  Ming Tsai is a master of fusion food and I am intrigued by almost everything he makes.  Simply Ming is one of my favorite cookbooks and it is going to take a lot for me to return my copy to the library (another cookbook purchase in the making).

The soy-dijon marinade is a breeze to make and keeps in the refrigerator for up to 2 weeks.  Ming says it is his “classic” marinade and really does the job not only for meat and poultry, but also thick-fleshed mushrooms like portabellos or creminis.  It can also work on “steak” like fish like salmon and swordfish.  Marinate the fish for an hour before cooking it.

Ria enjoyed the wings and buttery corn fried rice for dinner.  This marinade is about to become a regular at our home.  Make a double batch and give some to a friend – they’ll be grateful for the help with dinner.

Soy Dijon Marinade (from Simply Ming by Ming Tsai and Arthur Boehm)


Makes 3 cups

  • 1/8 cup cracked black peppercorns, plus freshly ground black pepper to taste (optional if making for kids or use less)
  • Salt to taste
  • 1/2 cup red wine
  • 3/4 cup Dijon mustard
  • 1/4 cup soy sauce
  • 4 sprigs of fresh thyme, chopped or 1 tbsp dried
  • 1/4 cup minced garlic
  • 1 1/4 cups canola oil


  1. If using, heat the peppercorns over medium high heat, stirring until the peppercorns are fragrant and just begin to smoke 2 to 3 minutes.
  2. Transfer to a jar and add the salt, wine, mustard, soy sauce, thyme and garlic. Cover with lid and shake to emulsify the mixture.

This was way more marinade than I needed for chicken wings for dinner so I am saving the rest in the refrigerator for a couple of weeks.  I used about 3/4 cup for 2 lbs of chicken wings and cooked the wings in the oven at 375F for 30-35 minutes on a tray lined with foil and turned the wings over half-way through.  If you like some “burnage”/char on your wings, broil for an additional 5 minutes at the end.

The butter corn fried rice consisted of butter, canola oil, frozen corn, leftover rice, soy sauce, white pepper and eggs.  I broke the eggs right into the corn and rice mixture after I was done sauteing them in the butter and oil.  You can start with some chopped scallions or onions but it is not necessary.