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Teriyaki Meatloaf With Oven-Fried Rice

Prep 10 min

Cook 60 min

Ready in 70 min

Looking for a fast, flavorful weeknight meal? This teriyaki meatloaf pairs perfectly with oven fried rice that cooks at the same time and temperature.

Ingredients

1 cups (500 mL) long-grain white rice
3 cups (725 mL) chicken or vegetable broth
¼ cup (60 mL) Teriyaki Sauce With Honey
1 inch (2.5-cm) piece of ginger, peeled and grated
1 tbsp (15 mL) sesame oil
12 oz. (350 g) frozen mixed veggies
8 green onions (about 1 bunch), thinly sliced, white and greens separated

2 lbs. (1 kg) ground chicken
1 cup (250 mL) panko
¼ cup (60 mL) chicken or vegetable broth
¼ cup (60 mL) Teriyaki Sauce With Honey
1 red bell pepper, seeded and finely chopped
1 carrot, peeled and finely chopped
2 eggs
½ tsp (2 mL) salt

¼ cup (60 mL) Teriyaki Sauce With Honey
¼ cup (60 mL) ketchup
2 tbsp (30 mL) honey

Directions

Preheat the oven to 400°F (205°C).
Add all the rice ingredients and the whites of the green onions to the Brilliance Nonstick Long Loaf Pan. Stir to combine and cover with foil.
Add all the meatloaf ingredients and the remaining green onions to the bowl of the Deluxe Stand Mixer. Select MIX for 2 minutes. Transfer the meat mixture to the other Long Loaf Pan.
Place both pans in the oven and bake for 50 minutes. Meanwhile, stir together the glaze ingredients in a small bowl.
Remove the meatloaf from the oven and brush with half of the glaze. Return the pan to the oven and bake for 10–15 minutes, or until the meatloaf reaches 165°F (74°C) and the rice is tender. Serve with the remaining glaze.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 370, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 95 mg, Sodium 650 mg, Carbohydrate 51 g, Fiber 2 g, Sugars 16 g (includes 4 g added sugar), Protein 19 g