Saturday, June 23, 2007

Szechwan Chicken Meatloaf

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
1-2 tablespoons Szechwan hot & spicy sauce
1 pound ground chicken or turkey

Heat oil in small non-stick skillet over medium-high heat. Add green onions, carrots, celery, ginger root and garlic; sauté 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°. Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray; sprinkle sesame seeds over top of loaf. Back at 350° for 50 minutes or until meat loaf registers 160°. 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.

Calories 163 (27% from fat); Protein 18.1 g; Fat 4.8 g


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