Teriyaki Meatloaf



East has been meeting West in the foodie world for years.  Most of the time, dishes that are in the realm of Asian Fusion seem sophisticated and somewhat polished.  That said, I wonder where this Teriyaki Meatloaf fits in.  It’s more of an Asian Fusion comfort food.  Great grub.  Ordinary, yet extraordinary.

This Teriyaki Meatloaf is soooo addicting once you’ve tried it.  It puts a fantastic spin on traditional meatloaf.  Not that traditional meatloaf isn’t totally yummy, but this just takes meatloaf to a whole new level.  It’s one of our favorite weeknight meals.

Teriyaki meatloaf yields a tender, full-flavored dish.  It’s both savory and sweet.  The sauce is scrumptious.  It’s perfect with your favorite style of rice.  Leftovers reheat well, but we don’t tend to have much left over with this one.  Enjoy it!

INGREDIENTS
For the Sauce:
3/4 cup light soy sauce
3/4 cup white sugar
1 1/2 tsp ground ginger
1 tsp fresh ground pepper
For the Meatloaf:
2 lbs. lean ground beef
1 small onion, finely chopped
4 slices bread, torn into small pieces
3 large eggs
3/4 cup milk
3 cloves garlic, minced
DIRECTIONS
Set oven to 350F, with rack on middle or lower middle  position.
Mix together sauce ingredients with whisk until incorporated.  Set aside.  Mix together all Meatloaf ingredients.  Stir in the sauce, reserving 1/3 cup for later.  Mix thoroughly.
Press mixture into large loaf pan or shape your own loaf in a 13×9 pan.  If using loaf pan, be sure to have a large pan underneath to catch spillage.  Pour remaining sauce over top of meatloaf evenly.  Bake for 1 to 1.5 hours or until meat is cooked through.
Slice and serve with your favorite rice.
Source:  Chew Out Loud, adapted from my sweet friend Diana.  Because of you, Diana, we’ve enjoyed this scrumptious meatloaf for many years! 

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