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* Exported from MasterCook *
THAI SPICED ROASTED MEATLOAF
Recipe By :Lynne Rossetto Kasper
Serving Size : 0 Preparation Time :0:00
Categories : Asian Ground Beef
Meatloaf Meatloaves
Amount Measure Ingredient -- Preparation Method
1/2 c. dry white wine3 tbsp. seasoned rice vinegar -- or 3 tbsp. cider vinegar
1 tbsp. sugar
2 slices coarse whole grain bread -- crumbled (2 to 3)
Seasoning Mix:
2 large cloves garlic
1 piece fresh ginger -- (1 in. ) coarsely chopped
1 tsp. Asian fish sauce
1 whole fresh serrano chiles -- (1 to 2)
3 generous tbsp. tomato paste
1 medium to large onion -- halved and divided
1/3 c. tight-packed coriander sprigs
1/3 c. Thai or regular basil leaves
The Loaf:
1 egg
1 c. overcooked rice (medium grain preferred) -- optional
3/4 lb. ground turkey dark meat
3/4 lb. ground turkey breast
1/2 lb. ground beef chuck
1/2 c. diced water chestnuts -- or jicama
1/2 c. dry white wine
Finishing:
1 large lime -- cut into 6 wedges
2 serrano chiles -- seeded and fine chopped
1/4 c. fresh coriander or basil leaves -- (tightly packed)
Preheat oven to 350 degrees. Combine the wine, vinegar, sugar and bread in a large mixing bowl. Let soak while assembling other ingredients. Squeeze out the liquid into a food processor container, adding any liquid from the bowl. Leave the bread in the mixing bowl.
Add to the processor the garlic, ginger, fish sauce, chiles and tomato paste. Purée a few seconds. Cut half the onion into 1/2-inch dice and set aside. With the processor running, drop in the remaining onion, the coriander, basil and egg. Process only a couple of seconds until the onion is fine chopped. Add everything to the bowl with the bread.
Blend in the chopped onion, the optional rice, meats, and water chestnuts or jicama. Blend well, keeping the mixture light. Cook up a small bit to taste for seasoning. Adjust flavorings.
In a 9- by 12-inch baking pan, pat the mix into a long 4-inch wide loaf. Bake 15 minutes. Pour remaining1/2cup wine over the loaf. Bake another 30 minutes, turn heat to 400 degrees and bake another 30 minutes. Baste the meatloaf occasionally with pan juices. When the center of the loaf is 170 degrees on an instant-reading thermometer, remove from oven.
Let rest 10 minutes. Slice and serve hot, moistened with pan juices. At the table, top each serving with a squeeze of lime juice, a little chile and fresh herb leaves.
Description:
"Seasoning at the table with lime, chile and fresh herbs gives this unusual meatloaf a bold, fresh finish."
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Per Serving (excluding unknown items): 326 Calories; 5g Fat (22.3% calories from fat); 7g Protein; 30g Carbohydrate; 1g Dietary Fiber; 187mg Cholesterol; 73mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.
NOTES : Nutrition information per serving:
Calories 238 Fat 10 g Sodium 314 mg
Carbohydrates 11 g Saturated fat 3 g Calcium 39 mg
Protein 24 g Cholesterol 98 mg Dietary fiber 2 g
Diabetic exchanges per serving: 2 vegetable, 3 lean meat.
© 2007 Star Tribune. All rights reserved.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
http://www.startribune.com/436/story/1490503.html
THAI SPICED ROASTED MEATLOAF
Recipe By :Lynne Rossetto Kasper
Serving Size : 0 Preparation Time :0:00
Categories : Asian Ground Beef
Meatloaf Meatloaves
Amount Measure Ingredient -- Preparation Method
1/2 c. dry white wine3 tbsp. seasoned rice vinegar -- or 3 tbsp. cider vinegar
1 tbsp. sugar
2 slices coarse whole grain bread -- crumbled (2 to 3)
Seasoning Mix:
2 large cloves garlic
1 piece fresh ginger -- (1 in. ) coarsely chopped
1 tsp. Asian fish sauce
1 whole fresh serrano chiles -- (1 to 2)
3 generous tbsp. tomato paste
1 medium to large onion -- halved and divided
1/3 c. tight-packed coriander sprigs
1/3 c. Thai or regular basil leaves
The Loaf:
1 egg
1 c. overcooked rice (medium grain preferred) -- optional
3/4 lb. ground turkey dark meat
3/4 lb. ground turkey breast
1/2 lb. ground beef chuck
1/2 c. diced water chestnuts -- or jicama
1/2 c. dry white wine
Finishing:
1 large lime -- cut into 6 wedges
2 serrano chiles -- seeded and fine chopped
1/4 c. fresh coriander or basil leaves -- (tightly packed)
Preheat oven to 350 degrees. Combine the wine, vinegar, sugar and bread in a large mixing bowl. Let soak while assembling other ingredients. Squeeze out the liquid into a food processor container, adding any liquid from the bowl. Leave the bread in the mixing bowl.
Add to the processor the garlic, ginger, fish sauce, chiles and tomato paste. Purée a few seconds. Cut half the onion into 1/2-inch dice and set aside. With the processor running, drop in the remaining onion, the coriander, basil and egg. Process only a couple of seconds until the onion is fine chopped. Add everything to the bowl with the bread.
Blend in the chopped onion, the optional rice, meats, and water chestnuts or jicama. Blend well, keeping the mixture light. Cook up a small bit to taste for seasoning. Adjust flavorings.
In a 9- by 12-inch baking pan, pat the mix into a long 4-inch wide loaf. Bake 15 minutes. Pour remaining1/2cup wine over the loaf. Bake another 30 minutes, turn heat to 400 degrees and bake another 30 minutes. Baste the meatloaf occasionally with pan juices. When the center of the loaf is 170 degrees on an instant-reading thermometer, remove from oven.
Let rest 10 minutes. Slice and serve hot, moistened with pan juices. At the table, top each serving with a squeeze of lime juice, a little chile and fresh herb leaves.
Description:
"Seasoning at the table with lime, chile and fresh herbs gives this unusual meatloaf a bold, fresh finish."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 326 Calories; 5g Fat (22.3% calories from fat); 7g Protein; 30g Carbohydrate; 1g Dietary Fiber; 187mg Cholesterol; 73mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.
NOTES : Nutrition information per serving:
Calories 238 Fat 10 g Sodium 314 mg
Carbohydrates 11 g Saturated fat 3 g Calcium 39 mg
Protein 24 g Cholesterol 98 mg Dietary fiber 2 g
Diabetic exchanges per serving: 2 vegetable, 3 lean meat.
© 2007 Star Tribune. All rights reserved.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
http://www.startribune.com/436/story/1490503.html