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Alaskan meat loaf.

Alaskan Meat Loaf

Its igloo shape gives this meat loaf its name and a generous crust as well. Serve with sauteed Chinese pea pods and sliced water chestnuts.

2 pounds ground lean beef

1/4 cup soy sauce

2 eggs

1 small clove garlic, minced or pressed

2 tablespoons fine dry bread crumbs

1 tablespoon each mined fresh ginger and dry sherry

1/4 teaspoon cayenne

With your hands or a sturdy spoon, mix beef, soy, eggs, garlic, crumbs, ginger, sherry, and cayenne until well blended. (At this point you can cover and chill as long as overnight.)

To shape, pat meat mixture firmly into a round-bottom 1- to 1 1/2-quart bowl, smoothing to make level. Invert bowl over a flat rack in a pan (such as a 9-by 13-inch broiler pan) and shake firmly to release meat loaf; if necessary, loosen with spatula.

Bake in a 350| oven until meat loaf is just slightly pink in center (cut to test), about 1 1/2 hours.

With a wide metal, spatula, transfer meat loaf to a serving dish. Cut into wedges. Makes 5 or 6 servings.

Photo: Press ginger-garlic spiced ground beef into a bowl to shape the meat loaf
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Mar 1, 1984
Previous Article:Pork chops a la steamboat.
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