6 servings (serving size: 2 slices)

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.

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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