This Teriyaki Glazed Meatloaf transforms a classic comfort food with a sweet, salty, and sticky homemade glaze. The juicy ground meat is infused with ginger, garlic, and sesame for a modern flavor profile. It’s a guaranteed crowd-pleaser that’s both comforting and exciting.
Love Teriyaki Glazed Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Teriyaki Glazed Meatloaf
- Flavor bomb: Every bite is packed with savory, umami goodness.
- Magic glaze: It forms a glossy, caramelized crust that’s addictive.
- Simple to make: A straightforward mix-and-bake dish with minimal fuss.
- Great leftovers: Perfect for sandwiches or quick reheated meals.
Ingredients & Tools
For the Meatloaf:
- 1 kg ground beef (80/20 blend is ideal for moisture)
- 1 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp finely chopped fresh parsley
For the Teriyaki Glaze:
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar, packed
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tsp freshly grated ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- 1 tbsp sesame seeds, for garnish
- 2 sliced green onions, for garnish
Tools: A standard 9×5-inch loaf pan, a medium mixing bowl, a small saucepan, and a whisk.
Notes: Using fresh ginger and garlic really makes a difference here—their bright, pungent flavors cut through the richness of the meat beautifully. And don’t skip the panko! It gives a lighter texture than traditional breadcrumbs.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 25 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 overmix the meat. Once you add all the ingredients to the bowl, use your hands or a fork to gently combine everything until it’s just incorporated. Overworking the meat will make the final loaf dense and tough.
- Why use a meat blend? While this recipe uses all beef, a 50/50 mix of ground beef and pork is absolutely fantastic. The pork adds an extra layer of fat and flavor that makes the meatloaf incredibly juicy.
- The power of panko. Panko breadcrumbs are Japanese-style breadcrumbs that are lighter and flakier. They absorb moisture without making the meatloaf heavy, resulting in a better texture. If you only have regular breadcrumbs, that’s okay, but panko is preferred.
- Fresh is best for aromatics. I know it’s tempting to use jarred garlic and ginger, but for this recipe, fresh really makes a noticeable difference. The flavor is brighter and more potent, which is essential for standing up to the rich meat and sweet glaze.
How to Make Teriyaki Glazed Meatloaf
Step 1: Prepare the Glaze. In a small saucepan, combine the soy sauce, brown sugar, honey, rice vinegar, fresh ginger, and minced garlic. Whisk everything together over medium heat until the sugar has completely dissolved. Let the mixture come to a gentle simmer—you’ll notice the aroma becoming wonderfully fragrant. In a separate small bowl, make your cornstarch slurry by mixing the cornstarch with cold water until it’s smooth with no lumps.
Step 2: Thicken the Glaze. While whisking the simmering teriyaki mixture continuously, slowly drizzle in the cornstarch slurry. Keep whisking for about a minute or two until the sauce thickens noticeably and becomes glossy. It should coat the back of a spoon nicely. Once thickened, remove the pan from the heat and set it aside. We’ll use about two-thirds of this for glazing during baking and save the rest for serving.
Step 3: Combine the Meatloaf Ingredients. Preheat your oven to 375°F (190°C). In your large mixing bowl, add the ground beef, panko breadcrumbs, beaten eggs, diced onion, minced garlic, grated ginger, soy sauce, sesame oil, and parsley. Now, here’s the important part: use your hands (I like to wear disposable gloves for this) to gently mix everything together. You just want to combine the ingredients until they are evenly distributed. Stop as soon as you no longer see streaks of egg or big pockets of breadcrumbs.
Step 4: Shape and Place in Pan. Transfer the meat mixture to your ungreased loaf pan. Gently press it down into the pan, shaping it into an even loaf. You don’t want to pack it in too tightly—just a gentle press to make sure there are no major air pockets. Using an ungreased pan helps the meatloaf form a nice crust on the bottom and sides.
Step 5: Apply the First Layer of Glaze. Take about one-third of your reserved teriyaki glaze and spoon it evenly over the top of the raw meatloaf. Use the back of the spoon to spread it into a thin, even layer, making sure to cover the entire surface. This first layer will start to soak in and flavor the meat from the very beginning of the cooking process.
Step 6: Bake and Baste. Place the loaf pan in the preheated oven and bake for 30 minutes. After this time, carefully remove the meatloaf from the oven. You’ll notice it’s already starting to cook through and firm up. Spoon another third of the glaze over the top, creating a second sticky layer. Return the pan to the oven and continue baking for another 25-30 minutes.
Step 7: Check for Doneness. The total bake time is about 55-60 minutes. The meatloaf is done when the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. The top should be a deep, caramelized brown, and the glaze should be bubbly. If you notice the top is browning too quickly, you can loosely tent it with a piece of aluminum foil.
Step 8: Rest and Serve. Once cooked, remove the meatloaf from the oven and let it rest in the pan for at least 10-15 minutes. This is a non-negotiable step! Resting allows the juices to redistribute throughout the meat, ensuring a moist slice that holds its shape when you cut it. After resting, carefully run a knife around the edges, then use a spatula to lift it out onto a cutting board. Slice, drizzle with the remaining fresh glaze, and garnish with sesame seeds and green onions.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Wrap individual slices tightly and freeze for up to 3 months.
- Reviving: Reheat gently in the microwave with a damp paper towel or in a 300°F oven until warm.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky rice is the perfect base to soak up all that extra teriyaki glaze and meatloaf juices. It’s a simple, classic pairing that just works.
- Quick-Pickled Cucumber Salad — Thinly sliced cucumbers with a splash of rice vinegar and a pinch of sugar provide a crisp, refreshing, and acidic contrast that cuts through the richness of the meatloaf beautifully.
- Stir-fried Bok Choy or Broccoli — Some simple, garlicky greens add a pop of color and a healthy element to the plate, making the meal feel more balanced and complete.
Drinks
- A crisp Japanese Lager — The clean, refreshing bubbles and mild bitterness of a beer like Asahi Super Dry are fantastic for cleansing the palate between bites of the savory, umami-rich meatloaf.
- Iced Green Tea with Mint — For a non-alcoholic option, the slight bitterness and herbal notes of green tea, brightened with fresh mint, complement the sweet and salty flavors of the dish wonderfully.
Something Sweet
- Mochi Ice Cream — These little chewy, frozen treats, especially green tea or red bean flavor, offer a uniquely Japanese-inspired end to the meal that’s light, fun, and not too heavy.
- Fresh Pineapple Spears — The natural sweetness and acidity of fresh pineapple are a surprisingly perfect palate-cleanser after a rich meal, and it feels wonderfully simple and refreshing.
Top Mistakes to Avoid
- Mistake: Overmixing the meatloaf. This is the number one way to end up with a tough, dense, and rubbery texture. Treat the meat mixture gently, and stop mixing as soon as everything is combined.
- Mistake: Skipping the rest time. I know it’s tempting to slice right in, but if you cut into the meatloaf straight from the oven, all the precious juices will run out onto the cutting board, leaving you with a drier result. Patience is key!
- Mistake: Using only ketchup or store-bought teriyaki. The homemade glaze is what makes this recipe special. It’s easy to make and has a far superior, fresher flavor than anything you can buy in a bottle. Don’t compromise here.
- Mistake: Packing the meat too tightly. When you press the mixture into the loaf pan, be gentle. Packing it down firmly will again lead to a denser, heavier final product. A light touch is your friend.
Expert Tips
- Tip: Grate your onion. If you or your family are sensitive to bits of onion, try grating the onion on the large holes of a box grater. You’ll get all the flavor and moisture without any noticeable chunks.
- Tip: Double the glaze. The glaze is so good you’ll want extra. Consider making a double batch. Use half for the meatloaf and keep the other half for drizzling over the sliced meatloaf and your rice at the table.
- Tip: Freeze individual slices. This meatloaf freezes beautifully. Once cooled, slice it, wrap each slice individually in plastic wrap, and place them in a freezer bag. You can reheat a single slice straight from the freezer for a quick and delicious lunch.
- Tip: Create a free-form loaf. For more crusty surface area, skip the loaf pan. Shape the meat mixture into a loaf directly on a parchment-lined baking sheet. You’ll get more caramelized glaze on all sides.
FAQs
Can I make this meatloaf ahead of time?
Absolutely, and it’s a great time-saver. You can assemble the entire meatloaf (minus the glaze) up to 24 hours in advance. Just cover the loaf pan tightly with plastic wrap and keep it in the refrigerator. When you’re ready to bake, let it sit on the counter for about 20-30 minutes to take the chill off, then proceed with adding the glaze and baking as directed. The bake time might need an extra 5-10 minutes since it’s starting from cold.
What can I use instead of panko breadcrumbs?
If you don’t have panko, regular plain breadcrumbs will work in a pinch. Use the same amount by volume. The texture will be slightly denser, but still delicious. Another great substitute, especially if you’re looking for a gluten-free option, is to use rolled oats that have been pulsed a few times in a food processor until they resemble coarse crumbs.
My glaze is too thick. What should I do?
No problem at all! If your glaze has thickened too much in the saucepan (it will continue to thicken as it cools), simply whisk in a tablespoon of warm water at a time until it reaches a pourable, brushable consistency. If it’s too thin, you can put it back on the heat and let it reduce for another minute or two.
Can I use ground turkey or chicken instead of beef?
You can, but keep in mind that leaner meats like turkey and chicken can result in a drier meatloaf. To combat this, I’d recommend using a ground meat blend that includes some dark meat, and you might also add an extra tablespoon of oil or an additional egg yolk to the mixture to help keep it moist.
How long do leftovers last, and what’s the best way to reheat them?
Leftovers will keep well in an airtight container in the refrigerator for 3-4 days. The best way to reheat is gently. Place a slice on a microwave-safe plate, cover it with a damp paper towel, and microwave in 30-second bursts until warmed through. You can also reheat it in a 300°F (150°C) oven for about 10-15 minutes, which will help keep the texture nice.
Teriyaki Glazed Meatloaf
Make this easy Teriyaki Glazed Meatloaf with a sweet, sticky homemade glaze. A juicy, flavorful twist on a classic comfort food. Get the recipe now!
Ingredients
For the Meatloaf:
-
1 kg ground beef (80/20 blend is ideal for moisture)
-
1 cup panko breadcrumbs
-
2 large eggs (lightly beaten)
-
1 medium yellow onion (finely diced)
-
3 cloves garlic (minced)
-
1 tbsp freshly grated ginger
-
2 tbsp low-sodium soy sauce
-
1 tbsp toasted sesame oil
-
2 tbsp finely chopped fresh parsley
For the Teriyaki Glaze:
-
1/2 cup low-sodium soy sauce
-
1/4 cup brown sugar (packed)
-
2 tbsp honey
-
2 tbsp rice vinegar
-
1 tsp freshly grated ginger
-
2 cloves garlic (minced)
-
1 tbsp cornstarch (mixed with 2 tbsp cold water (slurry))
-
1 tbsp sesame seeds (for garnish)
-
2 sliced green onions (for garnish)
Instructions
-
In a small saucepan, combine the soy sauce, brown sugar, honey, rice vinegar, fresh ginger, and minced garlic. Whisk everything together over medium heat until the sugar has completely dissolved. Let the mixture come to a gentle simmer—you'll notice the aroma becoming wonderfully fragrant. In a separate small bowl, make your cornstarch slurry by mixing the cornstarch with cold water until it's smooth with no lumps.01
-
While whisking the simmering teriyaki mixture continuously, slowly drizzle in the cornstarch slurry. Keep whisking for about a minute or two until the sauce thickens noticeably and becomes glossy. It should coat the back of a spoon nicely. Once thickened, remove the pan from the heat and set it aside. We'll use about two-thirds of this for glazing during baking and save the rest for serving.02
-
Preheat your oven to 375°F (190°C). In your large mixing bowl, add the ground beef, panko breadcrumbs, beaten eggs, diced onion, minced garlic, grated ginger, soy sauce, sesame oil, and parsley. Now, here's the important part: use your hands (I like to wear disposable gloves for this) to gently mix everything together. You just want to combine the ingredients until they are evenly distributed. Stop as soon as you no longer see streaks of egg or big pockets of breadcrumbs.03
-
Transfer the meat mixture to your ungreased loaf pan. Gently press it down into the pan, shaping it into an even loaf. You don't want to pack it in too tightly—just a gentle press to make sure there are no major air pockets. Using an ungreased pan helps the meatloaf form a nice crust on the bottom and sides.04
-
Take about one-third of your reserved teriyaki glaze and spoon it evenly over the top of the raw meatloaf. Use the back of the spoon to spread it into a thin, even layer, making sure to cover the entire surface. This first layer will start to soak in and flavor the meat from the very beginning of the cooking process.05
-
Place the loaf pan in the preheated oven and bake for 30 minutes. After this time, carefully remove the meatloaf from the oven. You'll notice it's already starting to cook through and firm up. Spoon another third of the glaze over the top, creating a second sticky layer. Return the pan to the oven and continue baking for another 25-30 minutes.06
-
The total bake time is about 55-60 minutes. The meatloaf is done when the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. The top should be a deep, caramelized brown, and the glaze should be bubbly. If you notice the top is browning too quickly, you can loosely tent it with a piece of aluminum foil.07
-
Once cooked, remove the meatloaf from the oven and let it rest in the pan for at least 10-15 minutes. This is a non-negotiable step! Resting allows the juices to redistribute throughout the meat, ensuring a moist slice that holds its shape when you cut it. After resting, carefully run a knife around the edges, then use a spatula to lift it out onto a cutting board. Slice, drizzle with the remaining fresh glaze, and garnish with sesame seeds and green onions.08
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