Szechwan Chicken Meat Loaf

Cooking Light
This Asian-inspired meat loaf packs a flavor punch. Don't bake this meat loaf on a broiler pan, or you'll lose the flavor in the drippings that drain into the bottom of the pan. Cook the rice in advance to reduce the prep time.
6 servings (serving size: 2 slices)


+ Add To Shopping List
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
2 garlic cloves, minced
1 cup cooked long-grain rice
1/4 cup chopped water chestnuts
2 tablespoons soy sauce
2 tablespoons all-purpose Szechwan hot and spicy sauce
1 pound ground chicken or ground turkey
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 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.

Sandwich suggestion: Serve leftover meat loaf slices on sandwich bread with Chinese hot mustard and very thinly sliced green cabbage.

Created date

June 2004

Nutritional Information

Calories 163
Caloriesfromfat 27 %
Fat 4.8 g
Satfat 0.9 g
Monofat 1.5 g
Polyfat 1.5 g
Protein 18.1 g
Carbohydrate 11.1 g
Fiber 0.5 g
Cholesterol 53 mg
Iron 1.4 mg
Sodium 404 mg
Calcium 22 mg