Back when I first started cooking, some grocery stores offered free recipe cards. They were made of heavy-duty paper, cut into a 3” x 5” shape so they would fit into a wooden or metal recipe box. On one side would be a detailed recipe and on the other a picture of the end result. The cards were marketing tools. If the picture looked attractive and the recipe called for a pound of stewing beef, why not buy some right now?
At the time there was no such thing as the Internet or companies that sold Make-It-Yourself Meals in a home-delivered box. Most people cooked dinner every night, and families sat down together to eat.
People even traded recipes, which they wrote out on 3” x 5” cards. Apparently I even did this. I recently came across my mother’s old recipe box, and in it was my recipe for Meatloaf, in my handwriting.
Times have changed, but not totally. Last week I was shopping at my local Ralphs supermarket, and what did I see near the fish counter? A rack of recipe cards. I couldn’t resist grabbing a few because the pictures looked so inviting: Tuna Poke Bowl, Greek-Crusted Catfish and Crab Cake Sliders. I’m going to try them all.
But first I wanted to explore my old meatloaf recipe. These days I seldom eat beef, so I switched out a few ingredients. Ground beef became turkey and pork, and barbecue sauce and brown sugar became soy sauce and sesame oil. I quite liked the end result. Maybe I’ll put it on a 3” x 5”card.
Asian Fusion Meatloaf – serves 6-8
1 pound ground turkey
1 pound ground pork
2 large eggs
4 cups Chinese (Napa) cabbage or 1 1/2 cups chopped broccoli
6 scallions, white and green parts sliced thinly
1/2 cup chopped cilantro
1/4 cup soy sauce
3 tablespoons chopped fresh ginger
2 tablespoons ketchup
2 tablespoons sesame oil
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper or more if you like very spicy food
1 teaspoon canola or other oil for greasing
Preheat the oven to 350 degrees.
Combine all the ingredients except the oil and Hoisin Sauce in a large bowl and mix thoroughly.
Grease a large casserole dish or roasting pan. Transfer the meatloaf mixture into the dish/pan and shape it into an oval, patting the surface smooth. Bake uncovered for 60-to-70 minutes or until a meat thermometer inserted into the middle of the meatloaf reaches 160 degrees Fahrenheit. Let sit for 10 minutes before slicing.