Ingredients
Method
1.Combine beef, garlic, onion, carrot, breadcrumbs, egg, half the ginger, half the soy sauce and 2 tablespoons of the hoisin sauce in large bowl. Press mixture firmly into oiled 15cm x 20cm (6-inch x 8-inch) loaf pan.
2.Preheat oven to 180°C (160°C fan-forced).
3.Bake, uncovered, about 45 minutes or until meatloaf shrinks from the sides of the pan. Drain juices from pan; turn meatloaf onto board, then slice thickly.
4.Meanwhile, heat peanut oil in wok; stir-fry remaining ginger. Add cabbage; stir-fry until wilted. Remove from heat; stir in sesame oil.
5.Drizzle meatloaf with combined remaining sauces. Serve with stir-fried cabbage.
To freeze; complete recipe to the end of step 3. Individually wrap slices of meatloaf in plastic wrap. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Reheat in the microwave. Continue from step 3. You need approximately a third of a small savoy cabbage for this recipe. If you don’t have any cabbage, stir-fry any vegetable that takes your fancy  buk choy and gai lan stir-fry particularly well.
Note
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