Mongolian meatloaf

Saute the onions in vegetable oil with a big pinch of salt over medium-high heat a few minutes, until soft, translucent and lightly golden.

Add garlic and grated ginger and cook about a minute. Turn off the heat and cool to room temperature.

Combine the ground beef, cooled onion mixture, cooked rice, beaten egg, sliced green onions, soy sauce, a light hand of kosher salt and black pepper.

Mix with a fork until evenly combined; a slightly firmer meatloaf suits this dish.

Press firmly into a lightly oiled loaf pan, into the corners with no air pockets; smooth the top.

Bake in the center of a 350 degree oven about an hour, or to an internal temperature of about 145 to 150.

Either slice and serve hot, or cool, wrap and refrigerate to serve 'diner style'.

For the sauce: put oil, grated ginger and garlic in a cold pan, heat to medium-high and stir about 30 seconds once it sizzles.

Add brown sugar, soy sauce, chili flakes, ketchup and a splash of cold water; whisk and bring to a simmer, then turn to low without reducing.

Dissolve 1 teaspoon cornstarch in 2 teaspoons water, stir into the sauce, raise to medium-high and whisk until it simmers, thickens and turns shiny. Keep warm.

Unmold the cold meatloaf, warming the bottom of the pan if it sticks; slice off a portion.

Dust the slice with cornstarch and brown in oil in a non-stick pan over medium-high heat on both sides until crusty and heated through.

Serve on bok choy rice, spoon over the sauce, and finish with toasted sesame seeds and a few shakes of chili flakes.

Variation: top with sliced green onions or cilantro.