Thai Beef and Brown Rice Loaf |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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It is suggested to serve these individual meatloaves hot over a bed of cold shredded lettuce that has been tossed with a sesame-soy vinaigrette. Ingredients:
1 cup cooked brown rice |
1 1/2 lbs ground chuck |
1 cup thinly sliced scallion |
1/4 cup chopped fresh basil |
2 tablespoons thai fish sauce (nam pla) |
2 tablespoons soy sauce |
1 tablespoon chopped lemongrass (or 1 teaspoon grated lemon peel) |
2 teaspoons sugar |
2 garlic cloves, minced |
1 teaspoon lime zest |
1 teaspoon hot pepper sauce |
1/4 teaspoon dried hot pepper flakes |
1 egg |
Directions:
1. Preheat the oven to 350°.
2. In a mixing bowl, combine all the ingredients.
3. Divide the mixture into 6 individual portions and place on a baking pan.
4. Form each portion into an oval about 4 inches long and 2 1/2 inches high.
5. Bake 30-35 minutes or until the loaves are firm and richly brown.
6. Left-over suggestion: make sandwiches by cutting the meatloaf into chunks and rolling into flour tortillas spread with honey mustard and garnished with shredded lettuce.
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