Hawaii Kai Polynesian Meatloaf
Ingredients:
2
lb
Ground beef / pork
-(combination)
1/2
ts
Salt
1/2
ts
Pepper (preferably fresh)
1/2
c
Coarse bread crumbs
2
Cloves garlic (minced)
2
tb
Oyster sauce
1
ts
Paprika
1
sm
Onion (grated)
1
tb
Brown sugar
2
Eggs (beaten)
Method:
Hawaii Kai Polynesian Meatloaf (basis for meatloaf) Combine all ingredients well.
Mixture should not be too soft.
Line a 5 X 9 X 3 inch pan with oiled foil.
(Rumane lettuce leafs are better, oiled, lining the pan - palm leaves can be substituted, but only if they are available) Smooth mixture into pan, bake for one hour, pre-heated oven 375F.
Cool.
While mixture is baking, stuff together: 1/4 cup honey 1 can pineapple slices drained, slices reserved.
1 teaspoon 'hoisin' suace 2 cups chicken broth (or chicken bullion) 1/4 cup soy suace 1 tablespoon brown sugar salt and pepper (to taste) 2 tablespoons cornstarch (or arrowroot) with 4 tablespoons of water For Garnish Parsley or Watercrest, 1 can (16 oz) spiced crab apples (Not to be confused with American 'kill ya' crab apples), 1 jar maraschino cherries, drained.
In a suacepan combine the suace ingredients except cornstarch paste, heat to a boiling point.
Turn down heat, stir in cornstarch paste slowly, until thickened.
Romove from heat and cover (waiting on 1 hour meatloaf).
When meatloaf is cool enough to handle, loosen sides of loaf and lift onto flat surface.
loosen bottom carefully (romane lettuce works great).
Cut into 1 inch (or close enough) slices.
Remove to a large baking sheet, placing a pinapple slice between each slice, raising each slice 1 inch above meatloaf so that it is visable (Your meatloaf will become twice as long) You can use skewers or bamboo poles to hold meatloaf together.
Pour the 1/3 of suace onto meatloaf and return to oven.
(roughly another hour to 1 1/2 hour) Take meatloaf out of oven, pour rest of suace on meatloaf, afix cherries with toothpicks or fancy do-dads to pinapples.
Decorate with spiced crab apple or parsley or watercrest.
Hoisin Suace: This thick, reddish brown sweet suace, tasting of almonds, is used sparingly on spareribs, duck, etc.
It will keep for a year in a tightly covered container in refrigerator.
It can be bought mail order or from 'Health food store' suppliers.
(Can be bought off the shelf in Hawaii)