Teriyaki Meatloaf

It’s funny how you can put just about anything in a meatloaf and it’ll generally be awesome. Is there such a thing as a bad meatloaf? I’ve had mediocre meatloaf, but never a downright bad one. They yield the most amazing leftovers, assuming I have any [which is never]. Andrew and I can kill off a pound of meatloaf without even trying. I even paired it with mashed potatoes and gravy [made from the meatloaf drippings!] and sauteed green beans in horseradish mustard. Uh…yum.

Teriyaki meatloaf is one of those comfort foods I picked up from my mom. I don’t know how it ever came to be [feel free to chime in Mom if you can remember]. All I know is that it’s a really great twist on an already great meal.

ingredients

• 1lb ground beef
• 1/2 cup rolled oats
• 1/4 cup teriyaki glaze, plus some for brushing on top [make sure its the glaze, not marinade!]
• 1/4 cup onion, chopped
• 1/4 cup green pepper, chopped
• 1 egg, whisked
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

1. Preheat oven to 350°.
2. In a large bowl, add all of the ingredients, mixing with your hands until everything is incorporated.
3. Line a cookie sheet with a silpat [because I’m lazy and don’t like cleaning baked on grease].
4. Dump meat mixture onto the cookie sheet and form into a loaf.
5. Brush on the remaining glaze until it is evenly covered.
6. Cook in the oven for 30-35 minutes.
7. Allow to rest 5 minutes before removing to serving dish.
8. Slice and serve.