Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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