Recipe courtesy of Christian Petroni
Teriyaki Meatloaf
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- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 536
- Total Fat
- 36 g
- Saturated Fat
- 14 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 30 g
- Cholesterol
- 192 mg
- Sodium
- 2751 mg
- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 536
- Total Fat
- 36 g
- Saturated Fat
- 14 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 30 g
- Cholesterol
- 192 mg
- Sodium
- 2751 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Grease two 2-quart rectangular baking dishes with some sesame oil.
- In a small bowl, add the panko and milk and sprinkle with salt and pepper so all the panko has a chance at absorbing. In another bowl, add the meat, eggs, soy sauce, sesame seeds, mirin, fish sauce, 1 cup teriyaki sauce and 1 tablespoon sesame oil. Add the panko mixture and gently fold everything together. This is where a lot of folks mess up. DO NOT OVERMIX. Just combine gently. Split the meat mixture between the 2 prepared baking dishes, spreading evenly from edge to edge. Bake for 45 minutes.
- Top the meatloaves with the furikake and set aside to cool slightly. Meanwhile, add the butter to a small saucepan and heat until browned, about 2 minutes. Stir in the remaining 2 tablespoons teriyaki. Slice the meatloaves and top each slice with the teriyaki butter sauce.
