Teriyaki Meatloaf


Since I have become toothless I have discovered that recipes with ground meats are by far the easiest for me to eat. Meatloaf is an easy thing example of this. I have discovered several recipes that I like, but most have a tomato based sauce. Some days acidic tomato products just hurt my sore mouth and throat (after effects of radiation), so sometimes a tomato free, and sweetened Asian version is a good alternative. I also love that this recipe uses a pre-made teriyaki sauce so it is very easy! This recipe tends to be very moist and not as firm as a traditional meatloaf (which I love because it is easy to eat, my husband is not such a fan because he likes a more toothsome meatloaf, go figure). I will say that you can also alter some of the liquid levels in this meatloaf if you want a more-firm finished product.

Teriyaki Meatloaf

1/2 cup dried bread crumbs
¾ cup rice milk
2 eggs
1 tsp minced garlic
1/3 cup Yoshida’s teriyaki sauce (plus extra to drizzle on top)
1 small onion diced (or chopped in the food processor)
2 lbs ground beef
Chopped green onion for garnish
Soak the breadcrumbs in the milk. Lightly beat the eggs together. Combine all ingredients except for green onions. Mix the meatloaf, being careful not to over-mix the ingredients. Bake for one hour at 350 degrees or until the beef is fully cooked. Serve with chopped green onions and a drizzle of teriyaki sauce. I love this one with sticky rice with extra teriyaki sauce on the side. Enjoy!!


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