Teriyake Meat Loaf Recipe

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Teriyake Meat Loaf Ingredients

3 can crushed pineapple, 8 1/2
1 oz cans -- with syrup
1 1/2 lb lean ground beef
3/4 cup bread crumbs
1/2 cup onion -- chopped
6 tbsp worcestershire sauce
2 cloves garlic -- minced
1 tsp salt

PEPPER GLAZE

1 tbsp cornstarch
1 tsp ginger
3 tbsp soy sauce
3 tbsp dry sherry

A Recipe for
Teriyake Meat Loaf

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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.
Leslie Newman

Teriyake Meat Loaf

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Teriyake Meat Loaf Directions

Drain the pinapple. Reserve the syrup and 3/8 cup of the pineapple
for the glaze. Combine the remaining pineapple, the ground beef,
crumbs, onion, soy suace, worcestershire sauce, garlic, salt, and
pepper. Pack the mixture into a loaf pan and bake at 350F for 1 hour
and 15 minutes.

When it is almost serving time, prepare the glaze. In a saucepan
combine the cornstarch and ginger. Stir in the reserved pineapple
syrup, the soy sauce, and sherry. Bring to a boil, and boil 1 minute.
Stir in the reserved pineapple. Spoon some of the glaze over the
meat loaf.

mastercook formatted by cookietstr@aol.com Recipe By
: Old Farmers Almanac, 1990

Serves: 6

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Teriyake Meat Loaf Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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