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 350F.

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.

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