Teriyaki Meat Loaf

Thanks to those of you who keep checking in and I’m sorry I’ve been slacking on the posts! Last week I was recovering from food poisoning and the week before that I was in Buenos Aires for work. This week – I have no excuses. I’ve been on vacation all week, laying by the lake just north of Chicago and getting in a lot of rest, relaxation and exercise. Since I’m not home, I haven’t been cooking like I normally would on my days off but I have a few recipes stashed away that I’ve made for times like this when I haven’t been cooking. One of my favorites I’ve made recently is this Teriyaki Meat Loaf.

Ground meat (the recipe calls for beef; I used turkey) is jolted with flavors of ginger, garlic, soy sauce, and sesame oil before being bathed in a little teriyaki sauce. After a first trip to the oven (since I used turkey, I cooked it for 40 minutes here), more teriyaki sauce is added and the meatloaf is surrounded with crisp green beans. Another 20 minutes in the often and the entire meal is done. This meatloaf is packed with salty sweet flavor and the green beans are perfect sidekicks. This meal was a hit for me, despite popping my jaw out of socket when eating a green bean, but I digress. I just might have to make this again when I get back home.

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In bowl, combine meat, egg, breadcrumbs, ginger, garlic, soy sauce and 1/2 tsp. oil. On foil-lined baking sheet, shape into loaf. Drizzle with half the teriyaki sauce and bake at 375 degrees 20 minutes for beef, 40 minutes for turkey.

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In bowl, toss beans with remaining oil; season.

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Top meat loaf with remaining teriyaki sauce and surround with beans.

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Bake until meat loaf edges are browned and beans are tender, 20 minutes.

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Additions: None

Omissions: None

Substitutions:

  • Ground turkey

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

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