Mom's Teriyaki Meatloaf
Teriyaki meatloaf - made local style - infused with a savory teriyaki sauce and finished with a teriyaki glaze.
- 2 lbs. Hamburger
- 1/3 cup sugar
- 1/2 cup Aloha shoyu soy sauce
- 1/2 stalk celery, chopped fine
- 1/2 onion, chopped fine
- 1/4 carrot, grated
- 3 eggs, beaten
- 2 Tablespoons Mayonnaise
- 2-3 cloves garlic, minced
- 1" - 2" piece of ginger, grated
- 1/4 cup Aloha shoyu
- 1/4 cup brown sugar
- 1 clove garlic, grated
- 1 piece ginger, grated
- 1 teaspoon cornstarch dissolved in 4 teaspoons water
Soak 4 slices of bread in 1 small can (5oz) evaporated milk and set aside.
Mix all ingredients in bowl and mix well. Add bread mixture to meat mixture and mix well. Heat oven to 350 degrees and bake for 1 hour or until completely cooked. Allow to cool for 10 minutes.
In a small pot, bring shoyu and sugar to a boil. Turn heat down to medium. Dissolve cornstarch in water and slowly add a couple teaspoons of cornstarch mixture to soy sauce mixture and cook for a few minutes. Add more cornstarch mixture as needed to reach desired thickness.