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.
  1. Preheat oven to high.
  2. Combine all of the ingredients except the oil. Let them stand for a while for the flavors to blend.
  3. Grease the baking sheet.
  4. 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.
  5. Put them in the oven, and lower the oven to medium.
  6. Bake about 40 minutes, or until prettily browned. Allow to cool a little before slicing with a very sharp knife.

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