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Teriyaki Meatloaf

One of my all-time favorite meals is meatloaf. I almost always order it  if I see it on a menu.  I've been wanting to try making delicious teriyaki meatloaf for a long time...this recipe is what I came up with...

Posted By: Frank Abraham
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Prep Time: 10 | Cook Time: 90 minutes | Ready In: 100 minutes
Ingredients: Print   Add to cart
US Metric

1 Lb. Ground Beef
1 Lb. Ground Pork
1/2 Onion finely minced
1 Cup Carrots grated
1 Can Waterchestnuts (finely chopped)
2 Eggs
1 Cup Panko
6 Tablespoons Aloha shoyu
6 Tablespoons Brown Sugar
2 Tablespoons Miso (dark or light)
2 Tablespoons Ketchup (why not)
1 Tablespoon Salt
1 Tablespoon Pepper
1 Tablespoon grated ginger (optional)

1/4 Cup Aloha shoyu
1/4 Cup Sugar
1/4 Cup Water
1-2 cloves garlic
1/2 teaspoon cornstarch

Cooking Process:

Place ingredients in a large bowl and mix well.  If possible, allow mixture to rest for a few hours or overnight.  This will allow excess liquids to be absorbed and the flavors to develop.

Preheat Oven to 375F.  Cover a cookie/baking sheet with foil.  Place meat mixture in middle of baking sheet and form a loaf...not too thick but thick enough to yield nice sized slices.  Cook for 1.5 hours.  During last half hour, baste the outside of the meatloaf with glaze several times.

Put shoyu, sugar, garlic, ginger, water, cornstarch in small pot. Bring to boil and allow liquid to reduce to desired thickness.