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 lb. 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; saute 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 degrees. Pack mixture into an 8" x 4"
loaf pan coated with cooking spray; sprinkle sesame seeds over top of loaf. Bake at 350
degrees for 50 minutes or until meat loaf registers 160 degrees. 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.
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