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This meatloaf made with ground chicken has delicious Thai flavors from lemongrass, pad Thai sauce, fresh ginger, chili powder, and soy sauce. Served with rice noodles.
nonstick cooking spray
2 eggs, lightly beaten
1 cup chopped green onion
1 cup finely shredded carrot
1/4 cup reduced-sodium soy sauce
4 cloves garlic, minced
2 tablespoons sesame seeds
1 tablespoon finely chopped lemongrass
OR
2 teaspoons finely shredded lemon peel (optional)
1 tablespoon grated fresh ginger
2 teaspoons chili powder
1 1/2 pound uncooked ground chicken
8 ounces Pad Thai noodles (rice noodles)
2/3 cup purchased Pad Thai stir-fry sauce
2 tablespoons chicken broth
sliced green onions and/or sesame seeds (optional)
Preheat oven to 350 degrees F. Lightly coat an 8 x 4 x 2 inch loaf pan with cooking spray; set aside.
In bowl combine eggs, onions, carrots, soy sauce, garlic, sesame seeds, lemongrass, ginger, and chili powder; add chicken. Mix well.
Pat into pan. Bake for 60-70 minutes or until an instant-read thermometer inserted into center of loaf registers 165 degrees F. Let stand 10 minutes before removing from pan.
Meanwhile, prepare noodles according to package directions; drain. Toss with half of the Pad Thai sauce. Return to pan; heat through.
In a small saucepan heat remaining Pad Thai sauce and broth just to boiling.
To serve, slice meat loaf; divide noodles among plates; top with meat loaf slices. Drizzle with Pad Thai-broth mixture. Sprinkle with onions and/or sesame seeds.
joanne
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
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reviews & comments
November 12, 2011
I loved the flavors in this recipe. Of course, I love anything Thai-tasting. One very important note, however. Make sure to use at least half dark meat chicken instead of all ground white meat. Chicken (and turkey) can be very dry in meatloaf if you don't use at least a mix of white and dark meat. I'd use all chicken thigh for the best results.