Szechwan Turkey Meatloaf

This turned out AMAZING and is one of our absolute favorites lately. Adapted from an old (March 1996) Cooking Light magazine. Sounds odd, but tastes delicious. MUST make the sweet and sour sauce to top it!

serves 6
1 t. sesame oil
2 T chopped green onion
2 T finely chopped carrot
2 T finely chopped celery (just food-processed the veggies, ginger & garlic together)
1/2 t. gingerroot
2 garlic cloves
1 c. cooked long-grain rice
1/4 c. chopped water chestnuts (don't leave out, the crunch in the loaf was awesome)
2 T soy sauce
2 T "all-purpose Szechwan hot and spicy sauce" (I had some Thai chili pepper sauce and worked fine)
1 pound ground turkey
2 T toasted sesame seeds

- heat oil in skillet over med-high, add onions, carrot, celery, ginger, garlic and saute 2 minutes or until tender.
- combine onion mixture, rice, chestnuts, soy and hot sauce in large bowl and stir well; crumble meat over and blend.
- preheat oven to 350, pack into 8x4 pan coated with spray, sprinkle sesame seeds over top; bake 50 minutes then let stand 10 minutes.

Sweet-and-Sour Sauce from All-Recipes
3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.