Monday, January 8, 2007

Individual Teriyaki Meatloaves

There's no picture for this one as the meat I used was frozen and so didn't caramelize and look pretty enough for a photo. But it still tasted good so that's all that really matters, right? Anyway, this is a good make ahead complete dinner that can be frozen and kept for a later date, which means less grabbing of Fairmount Pizza on my way home. So that's a good thing as well.

Individual Teriyaki Meatloaves

1/4 cup unseasoned bread crumbs (the Italian seasoning ones would taste a bit strange with the teriyaki)
1/4 cup teriyaki glaze/marinade
1/4 tsp garlic-pepper blend
1 lb of ground beef (or beef/buffalo/turkey/other meat mix of your choice)
2 cups baby carrots
1 15oz can baby corn, drained
8 small red potatoes, quartered (These were not in the original recipe, but I like them added.)

Preheat oven to 400. Make four 18"x12" foil sheets and spray with Pam (or if you are using the Reynolds Release foil you can omit this step).

In a medium bowl, beat the egg until mixed. Add bread crumbs, 2 Tbsp teriyaki glaze and garlic-pepper blend. (I also added salt as I love it, and the teriyaki glaze I have isn't too salty.) Mix until well blended. Add the meat and mix well. Form the mixture into four individual loaves (about 4"x2" and about 1" thick).

Place 1/2 cup carrots, 1/4 cup baby corn, 2 red potatoes and one meatloaf onto a sheet of foil. Drizzle with additional 2 Tbsp of teriyaki glaze. Seal the edges by bringing the ends together and folding the seam over a few times making a rectangular packet. Repeat with other foil and loaves.

Bake for 25-35 minutes on a cookie sheet or pan. The recipe suggests turning the packet over halfway. I did this and it made a bit of a mess as some of the glaze comes out. When I tried it a second time, I did not flip it and it came out just fine.

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