Juicy, umami-rich, and gingery teriyaki meatloaf the whole family will love. To keep this gluten-free, make sure to use gluten-free teriyaki sauce and liquid aminos in place of the soy sauce. For the quickest preparation, quick-cook brown rice is just fine to use. If you can fine it and can swing it, grass-fed ground beef is great in this recipe. It's the most affordable way to enjoy grass-fed beef and adds loads of flavor.
3tablespoonsliquid aminos or soy sauceuse aminos if eating gluten-free
2tablespoonsrice wine vinegar
1teaspoondried ground ginger
1teaspoondried garlic
¼cupfinely diced onion
Instructions
1. Preheat oven to 400 degrees and spray an 8 x 4 inch loaf pan with non-stick cooking spray.
2. Add all the ingredients in a large mixing bowl. Combine thoroughly with your bare hands or a rubber scraper, until the liquids are absorbed into the meat mixture and the rice is evenly distributed throughout.
3. Move the meat into the loaf pan. Lightly pat it down with your hands so it is even across the top and is worked into the corners.
4. Bake the loaf for 45-50 minutes, or until a thermometer inserted into the center of the loaf register a temperature of 155-160 degrees Fahrenheit.
5. Remove from the oven and let rest for 5 minutes.
6. Slice the meatloaf into generous 1-inch thick crosswise pieces and serve hot!