Dijon Meatloaf by Ming Tsai
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 268.1
- Total Fat: 14.2 g
- Cholesterol: 116.9 mg
- Sodium: 484.2 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 0.6 g
- Protein: 24.1 g
View full nutritional breakdown of Dijon Meatloaf by Ming Tsai calories by ingredient
Introduction
A great meatloaf with an Asian twist. While it is classified as poultry there is pork in the recipe. A great meatloaf with an Asian twist. While it is classified as poultry there is pork in the recipe.Number of Servings: 10
Ingredients
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1/4 cup plus 1 Tbs sambal
4 Tbs Dijon mustard, divided
1 1/2 pounds ground turkey
1 pound ground pork
2 medium onions, cut into 1/4 inch dice
2 Tbs of minced garlic
2 Tbs of soy sauce
2 large eggs, lightly beaten
1/4 cup worchestershire sauce
1 cup panko
Kosher salt and pepper to taste
Cooking spray
Directions
Preheat oven to 350. Coat a 1 1/2 quart pan with cooking spray and line the bottom with parchment paper.
In a small bowl, ombine 2 Tbs Dijon and 1 Tbs of sambal and set aside.
In a large nonreactive bowl, combine ground turkey and pork. Add the onions, garlic, the remaining sambal sauce, soy sauce, eggs, worcestershire sauce, and panko. Season with salt and pepper and, using your hand, mix well.
Fill the pan with the mixture, and bake until cooked through, about an hour and 15 minutes.
Unmold, slice and serve with the sambal mixture on the side as a condiment.
Serving Size: slice into 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CHEFSOPHIE.
In a small bowl, ombine 2 Tbs Dijon and 1 Tbs of sambal and set aside.
In a large nonreactive bowl, combine ground turkey and pork. Add the onions, garlic, the remaining sambal sauce, soy sauce, eggs, worcestershire sauce, and panko. Season with salt and pepper and, using your hand, mix well.
Fill the pan with the mixture, and bake until cooked through, about an hour and 15 minutes.
Unmold, slice and serve with the sambal mixture on the side as a condiment.
Serving Size: slice into 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CHEFSOPHIE.
Member Ratings For This Recipe
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