Meatloaf With Ginger and Scallions

By Pierre Franey

Total Time
45 minutes
Rating
4(73)
Notes
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 1tablespoon vegetable oil
  • ¾cup finely chopped scallions with greens included
  • 1teaspoon finely chopped garlic
  • ½cup water chestnuts drained and chopped
  • ¾pound ground lean beef
  • ¾pound ground turkey
  • 1teaspoon grated fresh ginger
  • ¼cup loosely packed fresh coriander leaves, chopped
  • ½cup fine fresh bread crumbs
  • 3tablespoons soy sauce
  • 1egg, beaten
  • ¼cup dry sherry
  • Freshly ground white pepper to taste
  • Barbecue sauce (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

333 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 39 grams protein; 827 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 425 degrees.

  2. Step 2

    Heat oil in a nonstick skillet. Add scallions, garlic and chestnuts. Cook briefly till wilted. Set aside.

  3. Step 3

    Place the beef and the turkey in a mixing bowl. Add the scallion mixture, ginger, coriander, bread crumbs, soy sauce, egg, sherry and pepper. Blend well with your hands, taking care not to overmix.

  4. Step 4

    Divide the mixture into 4 equal portions and place into 4 individual 1½-cup souffle dishes. Smooth over the tops.

  5. Step 5

    Set the souffle dishes in a large pan with an inch of water and bring to a boil on top of the stove. Place in the oven and bake for 30 minutes. Let the loaves cool about 5 minutes before unmolding. Spoon barbecue sauce over and around the loaves.

Ratings

4 out of 5
73 user ratings
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Cooking Notes

Sheila Connelly

So delicious! I have made this as a baked meatloaf and also in a pan. No water chestnuts so used raw daikon radish for the crunch.

Sheila Connelly

So delicious! I have made this as a baked meatloaf and also in a pan. No water chestnuts so used raw daikon radish for the crunch.

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