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Meatloaf Madness: Cajun vs. Asian

With Mardi Gras and Chinese New Year nearing, the Food Dude turns Meatloaf Madness into a throw-down between Cajun and Asian cuisine.
by Dave Cathey Published: January 29, 2014

Normally, the crossing of Mardi Gras and Chinese New Year would carry the front page of this section, but thanks to the Super Bowl, it's relegated to second-page status.

Meanwhile, the holiday-induced hiatus of Meatloaf Madness is over, so I decided to set the two culinary traditions against each other in a meatloaf smackdown. These meatloaves could be made into meatballs and served in the sauces in a slow-cooker or chafing dish. I didn't have any Asian or Cajun meatloaves from readers in my files, so I came up with a couple of my own. The Angry Gravy is inspired by an old recipe from the iconic cookbook “Chef Paul Prudhomme's Louisiana Kitchen,” but I've simplified the recipe. I promise the result is worth it. Enjoy, and keep those meatloaf recipes coming. The address by snail-mail is P.O. Box 25125, Oklahoma City, OK 73125, or email

Asian Meatloaf

1 ½ pounds ground chuck

½ pound ground pork

1 medium onion, finely diced

2 cloves garlic, peeled and minced

1 carrot, grated

2 teaspoons grated ginger

2 tablespoons fish sauce

2 eggs, lightly beaten

3 tablespoons soy sauce

1 cup panko bread crumbs

Kosher salt and freshly ground black pepper to taste

1 tablespoon sambal oelek, optional

¼ cup Sriracha ketchup for loaf

Preheat the oven to 375 degrees.

Grind the pork and beef together in a food processor until combined. Transfer to a large mixing bowl and combine with remaining meatloaf ingredients and make into a single loaf.

Transfer to a large, greased loaf pan and bake 45 minutes. Pull loaf out of oven, glaze with remaining Sriracha Ketchup and return to oven to cook until glaze has caramelized, 10 to 15 minutes. Serve with fried rice.

Sriracha ketchup

¾ cup Ketchup

¼ Sriracha

3 tablespoons Worcestershire

2 tablespoons packed brown sugar

Fried rice

2 cups cooked rice

2 eggs, scrambled and cooked

½ medium onion, sliced

1 clove garlic, grated

1 tablespoon fresh grated ginger

¼ cup soy sauce

2 tablespoons rice wine vinegar

2 tablespoons chicken broth

2 tablespoons rice vinegar

1 cup bean sprouts

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by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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