Meatloaf made with ground chicken or turkey gets a spicy Oriental flair from ginger, soy sauce, and hot Szechwan sauce. Sauteed vegetables and rice act as filler to keep the meatloaf moist and tender. Although this recipe states 12 servings, it is intended for those on a calorie-restricted, low-fat diet. If sliced traditionally, expect 6 to 8 servings.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 1 teaspoon dark sesame oil
- 2 Tablespoons finely chopped green onions
- 2 Tablespoons finely chopped carrot
- 2 Tablespoons finely chopped celery
- 1/2 teaspoon minced peeled ginger root
- 2 garlic cloves, minced
- 1 cup cooked long-grain rice
- 1/4 cup water chestnuts
- 2 Tablespoons soy sauce
- 1 to 2 Tablespoons Szechwan hot & spicy sauce
- 1 pound ground chicken or turkey
- Sesame seeds
Preparation:
Heat oil in small non-stick skillet over medium-high heat. Add green onions, carrots, celery, ginger root and garlic. Saute 2 minutes or until tender.
Combine green onion mixture, rice, water chestnuts, soy sauce, and Szechwan sauce in large bowl; stir well. Crumble chicken over green onion mixture, and stir until just blended.
Preheat over to 350 degrees F.
Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray; sprinkle sesame seeds over top of meatloaf. Bake at 350 degrees F for 50 minutes or until meat loaf registers 160 degrees F. Let loaf stand in pan 10 minutes.
Remove loaf from pan; cut into 12 slices. Serve with Chinese hot mustard and sweet-and-sour sauce, if desired.
Yield: 12 servings
Recipe Source: Cooking Light Magazine (Oxmoor House)
Reprinted with permission.
Combine green onion mixture, rice, water chestnuts, soy sauce, and Szechwan sauce in large bowl; stir well. Crumble chicken over green onion mixture, and stir until just blended.
Preheat over to 350 degrees F.
Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray; sprinkle sesame seeds over top of meatloaf. Bake at 350 degrees F for 50 minutes or until meat loaf registers 160 degrees F. Let loaf stand in pan 10 minutes.
Remove loaf from pan; cut into 12 slices. Serve with Chinese hot mustard and sweet-and-sour sauce, if desired.
Yield: 12 servings
Recipe Source: Cooking Light Magazine (Oxmoor House)
Reprinted with permission.
