Yield
6 servings (serving size: 2 slices)

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Remove loaf from pan; cut into 12 slices. Serve with Chinese hot mustard and sweet-and-sour sauce, if desired.

Step 5

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

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