Teriyaki Meatloaf

This Teriyaki Meatloaf recipe is savory, juicy, hearty, and topped with a zesty and sweet teriyaki glaze. It's ready in a few simple steps and delicious served with steamed rice and veggies. Great for weeknight meals, Sunday supper, and dinner parties!

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This post was originally published on October 21, 2019. It was updated with a new recipe, photos, and recipe information on March 28, 2025.

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Meatloaf lovers and doubters alike will swoon over this teriyaki meatloaf recipe. Made with juicy ground beef, saucy and zesty teriyaki, ground spices, rice, and eggs, this recipe is as easy to make and accessible as it is lick-your-lips tasty.

Just measure the ingredients, add them to the mixing bowl and stir it to combine, transfer the mixture to a loaf pan and bake! The oven does the heavy lifting for you. Giving you more time to enjoy a cool beverage, spend time with the family, make an easy side, or relax with your favorite book.

Looking for more ground beef recipes? Check out my Ground Beef Stir-Fry, Instant Pot Meatballs, and Instant Pot Beef Bolognese.

Ingredients

Ground Beef — If possible, I recommend using ground beef with a higher fat percentage, such as 15 or 20%. Lean ground beef will make the meatloaf dry.

Teriyaki Sauce — You can use store-bought or make your own. You will need ¾ cup total. For gluten-free meatloaf, use gluten-free sauce.

Seasonings — Ground ginger and garlic powder enhance the savory and zesty flavor of the teriyaki sauce. If desired, you can use double the amount of fresh spices, grated or very finely minced.

Rice — Cooked rice acts as meatloaf binder, working with the flavors on my take on Japanese meatloaf and making the recipe easier to make gluten-free (if desired). I recommend freshly cooking rice or heating leftovers. Let the rice cool for 5-10 minutes before adding so it is warm, not hot.

Eggs — Four large eggs also help the meatloaf bind.

Soy Sauce — To enhance the savoriness.

Rice Wine Vinegar — To add a bit of tang, adding more oomph to the teriyaki flavors.

How to Make Teriyaki Meatloaf

For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.

Step 1: Preheat the oven to 400°F and spray an 8 x 4-inch loaf pan with non-stick cooking spray.

Step 2: Add the ground beef, ½ cup teriyaki sauce, rice, eggs, soy sauce, rice wine vinegar, ginger powder, garlic powder, and minced onion to a large mixing bowl.

Step 3: Combine with your bare hands or a rubber scraper until well combined.

Step 4: Transfer the meatloaf mixture to the prepared baking pan. Lightly pat or spread the top until even.

Step 5: Bake the meatloaf for 45-55 minutes or until a thermometer inserted into the center of the loaf registers a temperature of 155-160°F.

Step 6: Remove the meatloaf from the oven and let it rest on a wire cooling rack for 5 minutes. Spread the remaining ¼ cup teriyaki sauce over the meatloaf. Slice it and serve hot!

Recipe Pro-Tips

• Mix well. The mixture can take a bit of time and elbow grease, so keep stirring or massaging it with your hands until the liquids have been absorbed and the rice is distributed evenly throughout the beef.
• Let it rest. For the juiciest meatloaf, give the meatloaf 5 minutes to rest at room temperature after baking. This gives it time to let the juices redistribute, making it ultra moist.
• Tip summary. Information on summary

Recipe Variations

• Turkey: For a lighter variation, use ground turkey!
• Bison: You can also make this teriyaki meatloaf recipe with ground Bison. It will taste like red meat but be lower in fat.
• Gluten-Free: Adapt this recipe to dietary preferences by using gluten-free teriyaki sauce and tamari or coconut liquid aminos instead of soy sauce.

Serving Suggestions

Serve thick slices of this meatloaf with hot steamed rice and your favorite veggies, such as blistered green beans, roasted broccoli, or sautéed zucchini and yellow squash.

Storage Directions

• Refrigerating: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can also freeze leftover teriyaki meatloaf. Let it cool completely to room temperature before transferring it to a freezer-safe container and freezing for up to 3 months. Defrost the meatloaf overnight before reheating.
• Reheating: Cover the meatloaf and warm it on gentle heat in the microwave on 1-2 minute intervals until hot.

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Tools Needed to Make This Recipe

• Measuring Spoons & Cups
• Mixing Bowls
• Silicone Spatula
• 8 x 4-Inch Loaf Pan

More Easy Chicken Dinner Recipes

• Chicken Meatloaf
• Chicken and Frozen Vegetable Stir-Fry
• Orange Marmalade Chicken
• Asian Chicken Marinade
• Chicken Miso Soup