My loaf pan was too big, so the loaf was sort of flat and wide. Next time, I don't think I'd use a loaf pan - I'll just form a loaf on a cookie sheet.
Szechuan Chicken Meat Loaf
Yield: 6 servings (serving size: 2 slices)
- 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 gingerroot or 1/8 teaspoon ground ginger (I used ground)
- 2 garlic cloves, minced
- 1 cup cooked long-grain rice (I used brown rice)
- 1/4 cup chopped water chestnuts (I omitted these - blech)
- 2 tablespoons soy sauce
- 2 tablespoons all-purpose Szechwan hot and spicy sauce (I used Sriracha - it was so spicy, so only 1 tbl)
- 1 pound ground chicken or ground turkey (I used chicken)
- Vegetable cooking spray
- 2 tablespoons sesame seeds, toasted
Heat oil in a small nonstick skillet over medium-high heat. Add green onions, carrot, celery, gingerroot, and garlic; sauté 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.
Preheat oven to 350°. Pack mixture into an 8 x 4-inch loaf pan (I used a 9 x 5 pan, and this led to a wide, flat loaf - oops) coated with cooking spray; sprinkle sesame seeds over top of loaf. Bake 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)
- Fat: 4.8g (sat 0.9g,mono 1.5g,poly 1.5g)
- Fiber: 0.5g
- Cholesterol: 53mg
- Iron: 1.4mg
- Sodium: 404mg
- Calcium: 22mg
WOW!!! There are few things that really knock my socks off but this one did. This could be one of my favorite meals that Marji has ever made for me. It's rare for me to have such strong feelings for something that she made that is not soup. But this is a hands down, 5 bowler. These smell like they're made in a high-end Asian restaurant that tends to have at least an hour wait to get in on a Tuesday. They tasted so perfect in every way that I would not dare to make any suggestions to mess with such perfection. I loved the sesame seeds on the top and the seasoning throughout the meat. I'm a huge fan of seasoned meats, especially with seasoned ground meat. The chicken tasted superb and to make it even better, it reheated perfectly! I couldn't ask for more. Definitely a very large 5 bowls.