THE TOPIC HERE IS ACTUAL MEATLOAF, not the recently deceased singer/actor, may he rest in peace. My meatloaves have typically been blah creations, slapped together when nothing else is available. But this week, I hit on an additional ingredient that made it really good: hoisin sauce. We have used this with stir-fry for years, but otherwise it just sat on a shelf in the fridge. It is made from a combination of fermented soybean paste (yum!), garlic, vinegar, sesame oil, chiles, and sweetener. Its origin is Cantonese and it is sometimes referred to as Chinese barbeque sauce. It has a salty, sweet flavor. After I mixed the egg, onion, milk, breadcrumbs, and salt/pepper into the ground beef, I added about two tablespoons of hoisin sauce, then shoved it into the oven at 350 degrees for one hour. Very tasty, with or without ketchup. As a final aside, with regard to the singer/actor called Meatloaf, I hear that, now that he's deceased, someone changed his name to Ground Beef.
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