Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Line a 900g loaf tin (10cm x 20cm base) with baking paper, ensuring it overlaps the edges of the tin, to help you lift the meatloaf out later.
2. Heat the oil in a frying pan over a medium-high heat and fry the spring onions, garlic, chilli and ginger for 5 minutes until soft but not coloured. Tip into a large bowl and let cool.
3. Add the pork mince, breadcrumbs, water chestnuts, carrot, coriander, half the oyster sauce, 1 tablespoon each of sesame oil, fish sauce and soy sauce, plus 2 teaspoons of Chinese 5 spice to the bowl. Mix until well combined – you may find this easier to do with your hands. Press into the prepared loaf tin and cover with foil.
4. Bake the meatloaf for 45 minutes initially. Mix together the remaining oyster sauce, sesame oil, fish sauce, soy sauce, Chinese 5 spice and the brown sugar. Spoon over the top of the meatloaf and scatter with the sesame seeds. Return to the oven and cook uncovered for 30 minutes. Allow to rest for 5 minutes before removing the meatloaf from the tin (use the lining paper to lift it out). Serve thickly sliced, with quick pickle slaw, if you like.
   Tip

   To add a contrasting freshness to the meatloaf, make our quick pickle slaw. Combine thinly sliced radishes with matchsticks of spring onion, carrot and cucumber. In a small bowl, whisk together a tablespoon each of rice vinegar, caster sugar, Thai fish sauce and lime juice. Add a little finely chopped red chilli and toss the dressing through the vegetables. Leave to pickle for at least 15 minutes (and up to 3 hours). Stir in a handful of chopped coriander just before serving.

Serve with

Asian bean salad

Asian melon salad with zingy lime dressing

Glazed citrus-ginger carrots