Teriyaki Mini Meat Loaves

A number of years ago, Safeway sold a dry teriyaki mix to use to make teriyaki hamburgers.  The package had a recipe for a teriyaki meat loaf on the back, and it was a meat loaf that we loved.  Unfortunately, the product is long gone so I had to make a few adjustments to continue to make the recipe.

The original recipe mixed the dry mix with 1/4 c. of water.  I now use 2 T. liquid teriyaki sauce and 2 T. water or milk as there is additional milk in the recipe.  This gives a mild teriyaki flavor to the meatloaf.  For a more pronounced teriyaki flavor, the teriyaki sauce can be increased and the water or milk decreased.

I often make this as a large, regular meatloaf but make mini meat loaves when I am pressed for time.  We like it both ways.  The large meatloaf may be cooked in a loaf pan if desired.  I just prefer my meat loaves to be free-form so I don’t use a loaf pan.

Teriyaki Meat Loaf
1 1/2 lbs. lean ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 c. fine bread crumbs
1/2 t. oregano
1 t. salt
1/4 t. pepper
2 eggs, slightly beaten
2 T. teriyaki sauce
2 T. water or milk
1/2 c. milk
Kikkoman Teriyaki Baste and Glaze or catsup for glazing meat loaf (optional)

Place ground beef, onion, garlic, bread crumbs, oregano, salt and pepper in a medium mixing bowl and mix together lightly.  In a small bowl, combine egg, teriyaki sauce, water and milk.  Mix to blend well.  Add to ground beef mixture and mix lightly but thoroughly.  Form in a loaf shape or into 6 mini loaf shapes.  Place in a greased baking pan.  Bake at 350 degrees about 1 hour for the large meat loaf and about 45 minutes for the mini meat loaves.  Baste with Baste and Glaze or Catsup after meat loaf or loaves have cooked about 30 minutes.  Serve with additional Baste and Glaze or catsup if desired.  Serves 6.

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