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| 1 x ca. 450 g | turkey ground |
| 1 x ca. 450 g | veal ground |
| 5 | green onions chopped |
| 1 Esslöffel | Fresh ginger root; chopped |
| 8 x ca. 30 g | Water chestnuts; canned, drained |
| 2 Teelöffel | Chinese mustard or Dijon mustard |
| 2 Esslöffel | soy sauce |
| 1 Teelöffel | sesame oil |
| 2 | eggs |
| 7 1/2 x ca. 30 g | Hoisin sauce; jarred |
| 1/2 Tasse | Breadcrumbs; (1/2 - 3/4) |
| 1/2 Teelöffel | red pepper flakes |
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Preheat the oven to 375 degrees. Grease a 9 x 5 x 3-inch loaf pan.
In a large bowl, combine the turkey, veal, green onions, ginger, water chestnuts, Chinese mustard, soy sauce, sesame oil, eggs, 1/2 cup of the hoisin sauce, the breadcrumbs, and red pepper flakes, mixing with a wooden spoon or your hands. Shape the mixture into a loaf and place it in the prepared pan. Bake for 30 minutes. Remove from the oven and spread the remaining Hoisin sauce over the top. Cover loosely with foil and return to the oven for 30 to 40 minutes longer. Remove from the oven and let cool in the pan for 10 minutes before slicing. Serve warm. Yield: 6 to 8 servings
[patH mcRecipe]
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