Jewish Christmas Loaf
We invented this loaf—named for the urban tradition of Jewish families trekking to Chinese restaurants on Christmas—to reflect some of our most treasured Chinese seasonings and flavors. We’ve tucked five-spice powder, soy sauce and sesame oil into a rich slab of ground beef. Then, for a climactic punch of heat and flavor, we turn to Asian garlic sauce (widely available in Asian grocery stores and at specialty markets like Whole Foods), which contains not just garlic but coarsely ground chiles as well.
This recipe uses a tad more uncooked oats—the innocuously flavored workhorse of binders—than many other loaves call for, because this particular meat mixture would otherwise be too wet. And over several tests of this recipe, we doubled the glaze from our first try because guests wanted more, more, more. It mingles with the pan juices and should be scooped up and spooned over the slices of loaf for anyone who wants that, which should be everyone.