David's Recipe for Almost-Chinese Meat Loaf
This meat loaf is distantly derived from a recipe for won-ton filling.
Main Course, American
- About 3 lbs. ground meat. I use chicken or turkey, but beef could also be used. I also sometimes use a mixture of ground meat and the soy imitation.
- About 5 scallions, sliced thin.
- Chili peppers to taste. I usually use 1; 2 is pretty hot.
- One sweet pepper diced. The peppers should be of various colors, if possible.
- About 2 tablespoons white wine or brandy.
- About 2 tablespoons soy sauce.
- About 1 cup matzo meal or bread crumbs.
- 2 beaten eggs.
- Oil for greasing the pan, preferably olive oil.
- Preheat oven to high.
- Combine all of the ingredients except the oil. Let them stand for a while for the flavors to blend.
- Grease the baking sheet.
- Divide the meat mixture into two longish loaves and place near the center of the baking sheet, but with at least a few inches between them.
- Put them in the oven, and lower the oven to medium.
- Bake about 40 minutes, or until prettily browned. Allow to cool a little before slicing with a very sharp knife.