This Hawaiian Meatloaf gives the classic comfort food a tropical twist. Sweet pineapple and savory teriyaki glaze create a perfect sweet-and-savory balance. It’s a guaranteed crowd-pleaser that’s both familiar and exciting.
Craving a delicious Hawaiian Meatloaf? You've come to the right spot! From Meatloaf Recipes favorites to amazing Dinner Ideas recipes, there's something here for everyone.
Why You’ll Love This Hawaiian Meatloaf
- Flavor explosion: Sweet pineapple and savory meat create perfect balance.
- Moist & tender: Crushed pineapple and panade ensure it’s never dry.
- Visual showstopper: Glazed pineapple rings make it look incredible.
- Amazing leftovers: Flavors deepen overnight for fantastic sandwiches.
Ingredients & Tools
- 1 lb ground beef (80/20 blend is ideal for flavor and moisture)
- 1 lb ground pork
- 1 cup panko breadcrumbs
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1/2 cup finely diced yellow onion
- 1/2 cup finely diced green bell pepper
- 2 cloves garlic, minced
- 1 (8 oz) can crushed pineapple, well-drained (reserve juice!)
- 1/4 cup teriyaki sauce, plus more for glazing
- 1 tbsp soy sauce
- 1 tsp freshly grated ginger
- 4-5 slices canned pineapple rings, for topping
- 2 tbsp brown sugar
- 1 tbsp ketchup
Tools: A standard 9×5 inch loaf pan, a large mixing bowl, a small bowl for the glaze, and a skillet for sautéing.
Notes: Using a mix of beef and pork gives rich flavor and tender texture. Don’t pour out the pineapple juice—it’s used for the glaze.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 26 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip draining the pineapple. This is crucial! Too much liquid from the crushed pineapple will make your meatloaf mixture too wet and it won’t hold its shape properly. Give it a really good squeeze over the sink.
- Why a mix of meats? Using both ground beef and pork creates a more complex flavor profile and a much more tender final product than using beef alone. The pork adds a lovely fat content that keeps everything incredibly moist.
- Sauté your aromatics. Taking the extra five minutes to cook the onion, bell pepper, and garlic until soft before adding them to the mix makes a world of difference. It deepens their flavor and removes any harsh raw bite.
- Handle the meat gently. When mixing, use your hands and mix just until everything is combined. Over-mixing will result in a tough, dense meatloaf. A light touch is your best friend here.
How to Make Hawaiian Meatloaf
Step 1: First, preheat your oven to 375°F (190°C). Then, let’s get our veggie base ready. Heat a tiny bit of oil in a skillet over medium heat. Add the diced onion and green bell pepper and cook for about 4-5 minutes, until they’ve softened and become fragrant. Add the minced garlic and cook for one more minute. You’ll notice the raw edge is gone, leaving behind a sweet, savory foundation. Scrape this mixture into a large bowl and let it cool slightly while you prepare the rest.
Step 2: Now, create your panade. In a small bowl, combine the panko breadcrumbs and the milk. Stir it together and let it sit for a few minutes. The panko will absorb the milk and turn into a soft, paste-like mixture. This is our secret weapon for a tender, never-dry meatloaf. It acts as a binder while keeping all the lovely juices locked in during the baking process.
Step 3: It’s mixing time! To the large bowl with the cooled veggies, add the ground beef, ground pork, the panade, the well-drained crushed pineapple, the lightly beaten egg, the 1/4 cup of teriyaki sauce, soy sauce, and grated ginger. Now, with clean hands, gently mix everything together. The trick is to mix just until you no longer see streaks of individual ingredients. It might feel a little sticky—that’s perfectly normal and means you’re on the right track.
Step 4: Transfer the meat mixture to your ungreased 9×5 inch loaf pan. Use your hands to press it down evenly and smooth out the top. Why no grease? A little fat will render out of the meat as it cooks, and we want those crispy, caramelized edges. Now, place the pan in the preheated oven and bake for 30 minutes.
Step 5: While the meatloaf has its initial bake, let’s make that incredible glaze. In that same small bowl you used for the panade (less washing up!), whisk together the reserved pineapple juice, 2 tablespoons of teriyaki sauce, the brown sugar, and ketchup. It should look glossy and smell amazing—a perfect balance of sweet and tangy.
Step 6: After 30 minutes, carefully remove the meatloaf from the oven. You’ll notice it has started to firm up and pull away from the sides of the pan. Pour about half of the glaze evenly over the top. Then, artfully arrange the pineapple rings on top of the glazed meatloaf. Brush the remaining glaze over the pineapple rings themselves. This double-glazing ensures maximum flavor and a beautiful, shiny finish.
Step 7: Return the meatloaf to the oven and bake for another 25-35 minutes. The total baking time should be around 55-65 minutes. You’ll know it’s done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer inserted into the center, and the top is beautifully caramelized.
Step 8: This is the hardest but most important step: let it rest! Take the meatloaf out of the oven and place the loaf pan on a wire rack. Let it sit for a full 10-15 minutes before you even think about slicing it. This allows the juices to redistribute throughout the loaf, so when you cut into it, you get perfect, neat slices instead of a crumbly mess.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Slice, wrap individually, and freeze for up to 3 months.
- Reviving: Reheat slices in microwave or low oven until warmed through.
Serving Suggestions
Complementary Dishes
- Fluffy Coconut Rice — The subtle sweetness and creamy texture of the rice are a dream pairing with the savory-sweet meatloaf, and it soaks up any extra glaze beautifully.
- A Simple Macaroni Salad — The classic Hawaiian plate lunch side! Its cool, creamy, and slightly tangy profile provides a wonderful contrast to the warm, rich meatloaf.
- Garlic Sautéed Green Beans — You need something green on the plate, and the crisp-tender beans with a punch of garlic cut through the richness perfectly.
Drinks
- A Crisp Lager or Pilsner — The clean, effervescent bubbles and mild bitterness of the beer will cleanse your palate between bites, making each one taste as fantastic as the first.
- Sparkling Pineapple Ginger Ale — A non-alcoholic option that echoes the main flavors of the dish. The ginger adds a lovely zing that complements the teriyaki glaze.
Something Sweet
- Pineapple Upside-Down Cake — Lean all the way into the tropical theme! The caramelized pineapple and brown sugar topping is a natural and delightful progression from dinner to dessert.
- Toasted Coconut Ice Cream — A scoop of this nutty, creamy ice cream is a simple, refreshing, and elegant way to end the meal on a cool, sweet note.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. A little fat is essential for flavor and moisture. If you use a very lean blend, your meatloaf is much more likely to turn out dry and disappointing.
- Mistake: Not letting the meatloaf rest after baking. I know it’s tempting to dig right in, but slicing it hot out of the oven will cause it to fall apart. The resting period is non-negotiable for perfect slices.
- Mistake: Over-mixing the meat. Treat the mixture like a muffin batter—mix until just combined. The more you work it, the tougher the final texture will be.
- Mistake: Forgetting to drain the pineapple. This extra liquid will throw off the balance of your mixture, potentially leading to a soggy bottom or a loaf that doesn’t set properly.
Expert Tips
- Tip: Use your hands to mix the meatloaf. It’s the best tool for the job! You have more control and can feel when the ingredients are just combined, which helps prevent over-mixing.
- Tip: Line your loaf pan with parchment paper for easy removal. Just leave a little overhang on the two long sides. When the meatloaf is done resting, you can use the parchment as “handles” to lift the entire loaf out onto a cutting board for pristine slicing.
- Tip: For a deeper flavor, make the meat mixture a day ahead. Simply mix everything up (except the glaze and pineapple ring topping), cover tightly, and refrigerate overnight. The flavors have time to meld beautifully, and all you have to do the next day is shape and bake.
- Tip: Freeze individual slices for quick future meals. After the meatloaf has cooled completely, slice it, wrap each slice tightly in plastic wrap, and place them in a freezer bag. They reheat perfectly in the microwave or a low oven for a fantastic dinner in minutes.
FAQs
Can I make this Hawaiian Meatloaf with just ground beef?
Absolutely, you can. Using two pounds of ground beef will work just fine. The final result will be a bit firmer and have a beefier flavor profile, but it will still be delicious. The pork really adds a unique tenderness, so if you can, I’d recommend the blend, but a full-beef version is a great Plan B.
Can I prepare this meatloaf ahead of time?
You sure can! This is a fantastic make-ahead meal. You have two options: mix the raw ingredients, press them into the loaf pan, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Or, you can fully bake and cool the meatloaf, then slice and freeze it for up to 3 months for a ready-to-go dinner.
My meatloaf is still pink near the pineapple on top. Is it done?
This is a common question! The pineapple and its acidity can sometimes prevent the meat directly underneath from browning as much, which might make it look a little pink. This is why an instant-read thermometer is your best friend. As long as the internal temperature in the very center of the loaf (away from the pineapple) reads 160°F (71°C), it is perfectly safe to eat and done.
What can I use instead of panko breadcrumbs?
No panko? No problem. You can use an equal amount of regular, unseasoned dry breadcrumbs. You could also crush up plain crackers or even use rolled oats. The texture will be slightly different—panko gives a lighter result—but it will still work wonderfully as a binder.
Why is my meatloaf falling apart when I slice it?
This usually boils down to one of three things: it didn’t rest long enough (give it a full 15 minutes!), there wasn’t enough binder (the egg and panade), or the mixture was too wet (likely from undrained pineapple). Letting it rest is the easiest fix for next time—patience is a virtue, especially in meatloaf!
Hawaiian Meatloaf
Make the best Hawaiian Meatloaf with pineapple and teriyaki glaze. This easy recipe is a sweet and savory crowd-pleaser. Get the full recipe and bake it tonight!
Ingredients
For the Meatloaf:
-
1 lb ground beef (80/20 blend is ideal for flavor and moisture)
-
1 lb ground pork
-
1 cup panko breadcrumbs
-
1/2 cup whole milk
-
1 large egg (lightly beaten)
-
1/2 cup finely diced yellow onion
-
1/2 cup finely diced green bell pepper
-
2 cloves garlic (minced)
-
1 can crushed pineapple (8 oz, well-drained (reserve juice!))
-
1/4 cup teriyaki sauce (plus more for glazing)
-
1 tbsp soy sauce
-
1 tsp freshly grated ginger
For the Glaze & Topping:
-
4-5 slices canned pineapple rings (for topping)
-
2 tbsp brown sugar
-
1 tbsp ketchup
Instructions
-
First, preheat your oven to 375°F (190°C). Then, let's get our veggie base ready. Heat a tiny bit of oil in a skillet over medium heat. Add the diced onion and green bell pepper and cook for about 4-5 minutes, until they've softened and become fragrant. Add the minced garlic and cook for one more minute. You’ll notice the raw edge is gone, leaving behind a sweet, savory foundation. Scrape this mixture into a large bowl and let it cool slightly while you prepare the rest.01
-
Now, create your panade. In a small bowl, combine the panko breadcrumbs and the milk. Stir it together and let it sit for a few minutes. The panko will absorb the milk and turn into a soft, paste-like mixture. This is our secret weapon for a tender, never-dry meatloaf. It acts as a binder while keeping all the lovely juices locked in during the baking process.02
-
It's mixing time! To the large bowl with the cooled veggies, add the ground beef, ground pork, the panade, the well-drained crushed pineapple, the lightly beaten egg, the 1/4 cup of teriyaki sauce, soy sauce, and grated ginger. Now, with clean hands, gently mix everything together. The trick is to mix just until you no longer see streaks of individual ingredients. It might feel a little sticky—that's perfectly normal and means you're on the right track.03
-
Transfer the meat mixture to your ungreased 9x5 inch loaf pan. Use your hands to press it down evenly and smooth out the top. Why no grease? A little fat will render out of the meat as it cooks, and we want those crispy, caramelized edges. Now, place the pan in the preheated oven and bake for 30 minutes.04
-
While the meatloaf has its initial bake, let's make that incredible glaze. In that same small bowl you used for the panade (less washing up!), whisk together the reserved pineapple juice, 2 tablespoons of teriyaki sauce, the brown sugar, and ketchup. It should look glossy and smell amazing—a perfect balance of sweet and tangy.05
-
After 30 minutes, carefully remove the meatloaf from the oven. You'll notice it has started to firm up and pull away from the sides of the pan. Pour about half of the glaze evenly over the top. Then, artfully arrange the pineapple rings on top of the glazed meatloaf. Brush the remaining glaze over the pineapple rings themselves. This double-glazing ensures maximum flavor and a beautiful, shiny finish.06
-
Return the meatloaf to the oven and bake for another 25-35 minutes. The total baking time should be around 55-65 minutes. You'll know it's done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer inserted into the center, and the top is beautifully caramelized.07
-
This is the hardest but most important step: let it rest! Take the meatloaf out of the oven and place the loaf pan on a wire rack. Let it sit for a full 10-15 minutes before you even think about slicing it. This allows the juices to redistribute throughout the loaf, so when you cut into it, you get perfect, neat slices instead of a crumbly mess.08
Not what you're looking for?
