Meatloaf Oriental-Style

• 1 tablespoon vegetable oil
• 3/4 cup finely chopped scallions with greens included
• 1 teaspoon finely chopped garlic
• 1/2 cup water chestnuts drained and chopped
• 3/4 pound ground lean beef
• 3/4 pound ground turkey
• 1 teaspoon grated fresh ginger
• 1/4 cup loosely packed fresh coriander leaves, chopped
• 1/2 cup fine fresh bread crumbs
• 3 tablespoons soy sauce
• 1 egg, beaten
• 1/4 cup dry sherry
• Freshly ground white pepper to taste
• Barbecue sauce (see recipe)

1. Preheat oven to 425 degrees.
2. Heat oil in a nonstick skillet.
3. Add scallions, garlic and chestnuts.
4. Cook briefly till wilted.
5. Set aside.
6. Place the beef and the turkey in a mixing bowl.
7. Add the scallion mixture, ginger, coriander, bread crumbs, soy sauce, egg, sherry and pepper.
8. Blend well with your hands, taking care not to overmix.
9. Divide the mixture into 4 equal portions and place into 4 individual 1 1/2-cup souffle dishes.
10. Smooth over the tops.
11. Set the souffle dishes in a large pan with an inch of water and bring to a boil on top of the stove.
12. Place in the oven and bake for 30 minutes.
13. Let the loaves cool about 5 minutes before unmolding.
14. Spoon barbecue sauce over and around the loaves.

vegetable oil, scallions, garlic, water chestnuts, ground lean beef, ground turkey, ginger, fresh coriander leaves, bread crumbs, soy sauce, egg, sherry, freshly ground white pepper, barbecue sauce

Taken from cooking.nytimes.com/recipes/4641 (may not work)