Has anyone taken their favorite Asian dumpling filling and made it into a successful meatloaf? I was thinking of taking our family pork & cabbage dumpling filling and making it into a free-form meatloaf - maybe adding an egg as a binder and brushing sesame oil on the top before baking. I love the taste of our dumpling filling but wanted a quick night adaptation (I am not the fastest dumpling-maker!).
Any thoughts? Anyone have any similar recipes they've made, steamed or baked?
I found recipes for Cantonese-style steamed pork "loaf" and some meatloaf recipes that people made "chinese-style," but nothing like I am wanting to try (something that tastes like a dumpling without the skins) - so I am wondering if there is a reason!