Yield: 4 Servings
|1 tablespoon||Vegetable oil|
|¾ cup||Chopped scallions w/greens|
|1 teaspoon||Chopped garlic|
|½ cup||Water chestnuts, drained/chopped|
|¾ pounds||Ground beef|
|¾ pounds||Ground turkey|
|1 teaspoon||Grated fresh ginger|
|¼ cup||Fresh coriander leaves (cilantro), chopped|
|½ cup||Fine bread crumbs|
|3 tablespoons||Soy sauce|
|1 \N||Egg, beaten|
|¼ cup||Dry sherry|
|\N \N||White pepper, to taste|
|\N \N||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 1½ 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. BARBECUE SAUCE Ingredients: * 3 Tbs. olive oil * 1 C. ketchup * 2 Tbs. lemon juice * 1 Tbs. chopped garlic * 2 Tbs. honey * 2 tsp. ginger * 2 tsp. soy sauce * 3 thin, seeded lemon slices * 1 Tbs. Dijon mustard Method: * Combine all ingredients in a saucepan, blending well. * Bring to a boil and remove from heat. * Spoon barbecue sauce over and around each individual Oriental Style Meatloaf. MC formatting by bobbi744@...
NOTES : Winners of the "LIVE" Favorite Family Recipe Contest THURSDAY, APRIL 17 MEATLOAF winner: Nola Erbe from Lodi, Wisconsi Recipe by:
Posted to MC-Recipe Digest V1 #577 by Roberta Banghart <bobbi744@...> on Apr 18, 1997