Szechwan Chicken Meat Loaf
|Dark sesame oil||1 Teaspoon|
|Finely chopped green onions||2 Tablespoon|
|Finely chopped carrots||2 Tablespoon|
|Finely chopped celery||2 Tablespoon|
|Minced peeled gingerroot||1⁄2 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Cooked long grain rice||1 Cup (16 tbs)|
|Chopped water chestnuts||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|All purpose szechuan hot and spicy sauce||2 Tablespoon|
|Ground chicken/Ground turkey||1 Pound|
|Vegetable cooking spray||1|
|Sesame seeds||2 Tablespoon, toasted|
Preheat oven to 350°.
Heat oil in a small nonstick skillet over medium-high heat until hot.
Add green onions, carrot, celery, gingerroot, and garlic; saute 2 minutes or until tender.
Combine green onion mixture, rice, water chestnuts, soy sauce, and Szechwan sauce in a large bowl; stir well.
Crumble chicken over green onion mixture, and stir just until blended.
Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray; sprinkle sesame seeds over top of loaf.
Bake at 350° for 50 minutes or until meat loaf reaches 160°.
Let loaf stand in pan 10 minutes.