Asian Meatloaf

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
2	pounds	extra lean ground beef
5	ounces	water chestnuts -- finely minced
4	ounces	mushroom caps -- finely minced
1	tablespoon	low sodium soy sauce
1	tablespoon	Lawry's Asian seasoning
1	cup	red wine
1/4	teaspoon	dried sage
1/4	teaspoon	dried thyme
1/2	teaspoon	dry mustard
1	tablespoon	low sodium Worcestershire sauce
3	slices	bread -- torn into pieces
1	whole	egg
2	cloves	garlic -- finely minced
1	small	sweet onion -- finely minced
2	tablespoons	light brown sugar -- packed
1/2	teaspoon	ground ginger
1/2	teaspoon	garlic salt
2	tablespoons	low sodium soy sauce
1	teaspoon	dry mustard
1	tablespoon	hoisin sauce
1	tablespoon	plum sauce
2	tablespoons	tomato paste

Heat oven to 350°F.

Mix bread, wine, egg, sage, thyme, mustard, Asian seasoning, garlic, onion, water chestnuts, mushrooms, and soy sauce together.

Line a rack with foil and poke holes in it. Place rack in baking pan.

Form the meatloaf mixture into a rectangle on the foil lined rack.

Mix brown sugar, ginger, garlic salt, soy sauce, mustard, hoisin, plum sauce, and tomato paste together. Coat meatloaf with sauce.

Bake for 1 to 1 1/4 hours or until done.

NOTES : The water chestnuts and mushrooms make this a very moist meatloaf. I use baby Portobello or crimini mushrooms for a fuller flavor.

Makes 12 Servings

Per Serving: 250 Calories; 14g Fat (52.8% calories from fat); 16g Protein; 11g Carbohydrate; 1g Dietary Fiber; 147mg Cholesterol; 394mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.