1 portion of reserved meat loaf from Thai Turkey-Pork Meat Loaf with Chili Sauce, chopped 1 8 ounce can sliced water chestnuts, drained and chopped 1 tablespoon reduced-sodium soy sauce 8 leaves butterhead (bibb or Boston) lettuce Desired toppings, such as thinly sliced sweet peppers, quartered cucumber or radish slices, pickled ginger, cooked edamame, cooked thin rice noodles, and/or sesame seeds Desired sauces, such as hoisin, peanut, and/or Asian sweet chili sauce
Meat Loaf Ramen with Snap Peas
2 3 ounce pkg. ramen noodles (any flavor), seasoning packets discarded 1 ½ teaspoon sesame oil (not toasted) or peanut oil 1 portion of reserved meat loaf from Thai Turkey-Pork Meat Loaf with Chili Sauce, chopped 2 cup halved and sliced fresh shiitake mushroom caps or sliced fresh button mushrooms 1 tablespoon grated fresh ginger 3 cup unsalted chicken stock 2 cup sugar snap pea pods, halved 3 tablespoon reduced-sodium teriyaki sauce 2 tablespoon oyster sauce
To Store Reserves
Cut meat loaf in half. Divide meat loaf between two airtight containers. Store in refrigerator up to 3 days. (Or freeze up to 3 months. Thaw in refrigerator overnight before using.) Use one portion of meat loaf for Lettuce Wraps with Water Chestnuts (recipe, page XXX). Use remaining portion of meat loaf for Meat Loaf Ramen with Snow Peas (recipe, page XXX). If desired, top servings with finely chopped green onions and crushed red pepper.
