Teriyaki MeatLoaf

This Teriyaki Meatloaf is a fun twist in an American staple.  It is loaded with flavor and incredibly easy to make ahead for busy weeknights or weekends. This is a great meal for someone single or empty nesters too- simply cut before you freeze it and freeze in slices.  Dinner doesn’t have to be complicated.

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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: freezer recipe, 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.