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Title: Oriental Style Meatloaf
Categories: Entree Meat
Yield: 4 Servings
| 1 | tb | Vegetable oil |
| 3/4 | c | Chopped scallions with greens inclu |
| 1 | ts | Chopped garlic |
| 1/2 | c | Water chestnuts, drained and choppe |
| 3/4 | lb | Ground beef |
| 3/4 | lb | Ground turkey |
| 1 | ts | Grated fresh ginger |
| 1/4 | c | Fresh coriander leaves (cilantro), |
| 1/2 | c | Fine bread crumbs |
| 3 | tb | Soy sauce |
| 1 | Egg, beaten | |
| 1/4 | c | Dry sherry |
| 1 | White pepper, to taste | |
| 1 | Your favorite barbecue sauce |
Preheat oven to 425 degrees F. Heat the oil in a non-stick skillet, add the scallions, garlic, and water chestnuts. Cook briefly until wilted. Set aside. Place the beef and turkey in a mixing bowl. Add the scallion mixture and remaining ingredients, except barbecue sauce. Blend well with your hands, taking care not to overmix. Divide the meatloaf mixture into four equal portions and place in four individual 1 1/2 C. souffle dishes. Smooth the tops. Set the souffle dishes in a large pan with an inch of water and bring to a boil on top of the stove. Place the pan with the souffle dishes in the oven and bake for 30 minutes. Let the loaves cool about 5 minutes before unmolding. Spoon barbecue sauce over and around each loaf. Makes 4 servings.
Typo's by Connie Robertson - clonnie@cyberhighway.net
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