Szechwan Chicken Meat Loaf Recipe
Ingredients
| 1 teaspoon dark sesame oil | ||
| Chopped | 2 Tablespoon, finely chopped | |
| Green onions 2 tablespoons finely chopped | ||
| Carrot 2 tablespoons finely chopped | ||
| Celery 1/2 teaspoon peeled, minced | ||
| Ginger root | 1/8 Teaspoon | |
| Ground ginger 2 garlic cloves, minced | ||
| 1 cup cooked long-grain rice 1/4 cup chopped water chestnuts | ||
| Soy sauce | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Ground chicken | 1 pound | |
| Ground turkey Vegetable cooking spray | ||
| Sesame seeds | 2 Tablespoon | |
| Toasted | ||
Directions
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.
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.
Chef
