Teriyaki MeatLoaf

If you are tired of the same-old meatloaf, this teriyaki meatloaf will be your new family favorite. It is sweet, savory and just a little tangy- everything you love about classic comfort food with an Asian-inspired twist. I love making this ahead for those nights when everyone is running in different directions (sports, homework, life). It also work perfectly as a healthy freezer meal, so you can make once and eat twice-my kind of cooking.

You can prep it the night before or even freeze it in slices for perfect single portions. Just reheat and pair with the Healthier Homemade Make Ahead Mashed Potatoes. 

Ingredient Preview

Full Recipe Below

• organic ground beef
• organic onion
• salt
• organic garlic powder
• organic ginger
• smoked paprika
• teriyaki sauce
• coconut aminos
• egg
• panko bread crumbs

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Teriyaki Meatloaf

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Main Course

Cuisine: American

Keyword: beef, freezer recipe, ground beef, make ahead, meat loaf

Servings: 6

Equipment

• 1 loaf pan
• parchment paper
• 1 large bowl

Ingredients

• 2 lb organic ground beef
• 1/2 onion chopped
• 2 tsp pink Himalayan salt sea salt works too
• 1 tsp garlic powder
• 1/4 tsp ground ginger
• 1 tsp smoked paprika
• 2 tbsp teriyaki sauce
• 2 tbsp coconut aminos
• 1 egg
• 1/2 cup panko bread crumbs

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Instructions

• Preheat the oven to 350 f.
• In a large bowl combine 2 lb organic ground beef, 1/2 onion chopped, 2 tsp pink Himalayan salt, 1 tsp garlic powder, 1/4 tsp ground ginger, 1 tsp smoked paprika, 2 tbsp teriyaki sauce, 2 tbsp coconut aminos. Mix well
• Add in 1 egg and 1/2 cup panko bread crumbs and mix again.
• Place in a parchment lined loaf pan. Bake at 350f for 1 hour or until the internal temperature reaches 160 f.
• Remove and let rest 5 minutes. To Freeze see instructions below.

Notes

To Freeze: After the meatloaf is baked, let rest until room temperature.  Remove the meatloaf from the pan and wrap in parchment paper and then aluminum foil. Freeze for up to 2 months. 

To thaw, place in the refrigerator the night before. Preheat the oven to 350 f.  Place in the oven for 30 minutes until heated all the way through. 

Storage & Freezer Tips

Refrigerator: Store in an air tight container up to 4 days.

Freezer: Slice into portions before freezing. Wrap each slice in parchment paper and then store in a freezer-safe bag. Reheat in the oven or microwave.

Substitutions and Swaps

Protein Swap: Try ground chicken or turkey for a lighter option

Gluten-Free: Use gluten-free panko or crushed rice crackers

Extra Veggies: finely grate carrots and add in for more nutrition.

Did you make this? tag the photo @healthierhomemade.co