Asian Meatloaf

Here's a SAVORY dinner idea

with an Asian flair.

A meatloaf with fried rice as a filler

in place of bread crumbs!

This is another family favorite at our house.

Asian Meatloaf

2 lbs. ground turkey

1 bunch of green onions (white part chopped)

1/2 cup grated carrots

1/4 cup chopped water chestnuts

1 tsp. ground ginger

1 Tbs. minced garlic

2 Tbs. soy sauce

2 Tbs. Szechwan hot and spicy sauce

sesame seeds

1 cup prepared Rice-a-roni (Fried rice flavor)

Preheat oven to 360-degrees.

Start by preparing Rice-a-roni.

You only need one cup of this rice for the meatloaf, but

I make two boxes so I can serve the leftovers

as a side dish with the meal.

It takes 20 minutes to prepare the rice.

While the rice cooks,

place a fry pan over medium heat

and heat 1 to 2 tsps. of sesame oil.

A little goes a long way.

I LOVE the bold fragrance of sesame oil!

While the oil heats,

grate the carrots

and chop the white parts on

one bunch of green onions.

Saute' the carrots and onions

in the sesame oil until softened.

While that's cooking,

chop the water chestnuts.

These will give the meatloaf some crunch.

Add a tablespooon of minced garlic to the veggies on the stove

 and heat just a bit.

Place ground turkey into a large mixing bowl.

Add the cooked veggies, water chestnuts,

and the ground ginger.

Add the soy sauce and hot sauce.

Stir first with a large spoon.

When the hot veggies have cooled from

the cold turkey,

mix everything together with your hands.

The rice will be done cooking by now.

Add the one cup of rice

and stir with a spoon because the rice is hot!

This recipe makes a plump, family-sized loaf

that doesn't fit in my regular loaf pan.

I press it into my small casserole dish.

Sprinkle generously with sesame seeds.

(I buy the large bottle at Sam's Club

for much cheaper than the little bottles at the grocery store.)

Bake for one hour.

This meatloaf oozes flavor.

When I serve this to guests,

they ask for the recipe!