Szechwan Chicken Meat Loaf

Since the Sox are in disarray and my Christmas shopping is nearly done, I did some cooking this weekend! Here's one of my all-time favorites - it's great reheated or as a sandwich.

Szechwan Chicken Meat Loaf
1 tsp. dark sesame oil
2 Tbs finely chopped green onions
2 Tbs finely chopped carrot
2 Tbs finely chopped celery
1/2 tsp minced peeled gingerroot or 1/8 tsp ground ginger
2 garlic cloves, minced
1 cup cooked long-grain rice
1/4 cup chopped water chestnuts
2 Tbs soy sauce
2 Tbs all-purpose Szechwan hot and spicy sauce
1 pound ground chicken or ground turkey
Vegetable cooking spray
2 Tbs sesame seeds, toasted

Heat oil in 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 8x4" 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 for 10 minutes.

Remove loaf from pan; cut into 12 slices. Serve with Chinese hot mustard or plum sauce, if desired.

Yield: 6 servings. 163 calories; 4.8 g fat; .5g fiber. WW points: 4
Source: Cooking Light, March 1996