Teriyake meat loaf
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cans | Crushed pineapple, 8 1/2 |
| ounce | Cans -- with syrup | |
| 1½ | pounds | Lean ground beef |
| ¾ | cup | Bread crumbs |
| ½ | cup | Onion -- chopped |
| 6 | tablespoons | Worcestershire sauce |
| 2 | Cloves garlic -- minced | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper -Glaze--------- |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Ginger |
| 3 | tablespoons | Soy sauce |
| 3 | tablespoons | Dry sherry |
Directions
Drain the pinapple. Reserve the syrup and ⅜ 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@... Recipe By : Old Farmers Almanac, 1990
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