Teriyaki Pineapple Meatloaf Recipe

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Teriyaki Meatloaf ~ Sweet, Salty, and Delicious

Meatloaf has been a staple in my house as long as I can remember. And it’s rarely made the same way twice. Sometimes it’s like a steakhouse burger, peppery and garlicky, with steak sauce glazing the top. Other times, it’s sweet and smoky, seasoned with a barbecue rub and topped with our favorite barbecue sauce. Many times it was Italian style, with stewed tomatoes or ketchup over the top, but every time my mom made it, it was slightly different in flavor. She never used measurements, but went by the “feel” of the meat. I take the same approach to meatloaf, and this time, I had some teriyaki sauce and pineapple, which made the most delicious Teriyaki Meatloaf. Sweet, salty, and full of rich flavor, Teriyaki Meatloaf has become my family’s favorite way to eat this American staple.

The Secret to Teriyaki Meatloaf

The basic recipe for meatloaf is for every pound of ground beef, an egg and a quarter cup of breadcrumbs. The breadcrumbs can be more or less, depending on the seasonings you use. So the recipe is written for a one pound meatloaf so you can expand it as much as you need. The secret to Teriyaki Meatloaf is the teriyaki sauce you use. I love Veri Veri Teriyaki sauce. I found it by happenstance at my favorite grocery store a while ago and I fell in love. It has the perfect blend of soy, garlic, and ginger, and is complete with sesame seeds which impart a slightly nutty flavor. Use your favorite teriyaki sauce, and your Teriyaki Meatloaf is sure to be perfect for you!

Teriyaki Meatloaf Recipe ~ Not Your Average Meatloaf!

Ingredients

1 lb lean ground beef
1 egg
2 T teriyaki sauce
1/3 C breadcrumbs
4 pineapple rings
4 T teriyaki sauce

Instructions

Heat oven to 400 degrees F.
Mix the ground beef, egg, and 2 T teriyaki sauce well, until completely incorporated.
Add in the breadcrumbs and mix well.
Form into a loaf and place on a baking sheet. Top with pineapple and hold them in place with toothpicks if needed.

Bake 30 minutes, until the center is no longer pink. Baste with the remaining 4 T teriyaki sauce and bake an additional 5 minutes.

Serve hot.

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Teriyaki Meatloaf makes Awesome Leftovers

I love a good meatloaf sandwich and Teriyaki Meatloaf certainly obliges! I stacked a warm slice on a ciabatta roll with a little extra teriyaki sauce for lunch, and it was AMAZING! The flavor was perfect for this little slice of heaven and it was a great pick me up lunch on a chill day.

1 lb lean ground beef

1 egg

2 T teriyaki sauce

1/3 C breadcrumbs

4 pineapple rings

4 T teriyaki sauce

Heat oven to 400 degrees F.

Mix the ground beef, egg, and 2 T teriyaki sauce well, until completely incorporated.

Add in the breadcrumbs and mix well.

Form into a loaf and place on a baking sheet. Top with pineapple and hold them in place with toothpicks if needed.

Bake 30 minutes, until the center is no longer pink. Baste with the remaining 4 T teriyaki sauce and bake an additional 5 minutes.

Serve hot.

Next time you need a quick, meaty meal, make up a Teriyaki Meatloaf and wow your family.

Stuffed Peppers Recipe

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Stuffed Peppers: Check the Clearance Rack!

While shopping the produce department of my favorite grocery store, I happened upon some “clearance” peppers. They had started to wrinkle just a little bit, but they were still perfectly fine. I picked up a bag of 5 red peppers for $1.92 and a bag of 5 green peppers for $1.84. I couldn’t believe my luck! They were beautiful, and you could even still put them on a salad, but my mind instantly went to when I was a kid and my mom would make a huge batch of Stuffed Peppers, freezing half of them for when peppers weren’t quite so inexpensive. With peppers in my cart, I set out to make some Stuffed Peppers for my family.

What’s the Stuffing in a Stuffed Peppers?

I love to mix and match when it comes to stuffed peppers, depending on my mood and what’s easily available at the time. The color of the pepper only matters if you want sweet or bold, as the bright colored peppers are wonderfully sweet, while the green peppers are bold. Ground chuck is always the base I use in my Stuffed Peppers. Sometimes I add things like ground Italian sausage, or bacon. Even the binder changes. Sometimes bread crumbs, sometimes cooked rice, and sometimes even quinoa, a wonderful grain. One of the great things about Stuffed Peppers is the versatility you have in making them your own.

Summery Stuffed Peppers Recipe ~ For Now and Later!

Ingredients

4 peppers, any color
1 lb ground beef
4 slices bacon, cooked crisp and crumbled
1/2 C quinoa
1/2 C hot water
salt
pepper
1 15 oz can tomato sauce

Instructions

Heat oven to 400 degrees F.
Cut the top of the peppers off, just under the stem. Clean out the interior of seeds and remove the stem from the top. Set them aside.
In a medium bowl, place the quinoa and hot water. Let sit until the water is absorbed.

Add the beef and bacon. Mix well. Season with the salt and pepper.
Fill the pepper cavities with the meat mixture and place in a baking dish.
Cover with the tomato sauce and top with the pepper tops.
Cover loosely with foil. Bake for 1 hour 15 minutes, until meat is cooked through.
Serve hot.

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Freezing Stuffed Peppers for Later

If you’d like to take advantage of sale peppers and freeze some Stuffed Peppers for later, it’s really quite simple. Make up the peppers as usual. Line a baking tray with parchment or wax paper. Place the peppers on the baking tray and freeze until solid, about an hour or two. Place in a freezer weight plastic zippy bag and store in the freezer. Add about 15 minutes to the bake time and enjoy Stuffed Peppers any time of the year.

4 peppers, any color

1 lb ground beef

4 slices bacon, cooked crisp and crumbled

1/2 C quinoa

1/2 C hot water

salt

pepper

1 15 oz can tomato sauce

Heat oven to 400 degrees F.

Cut the top of the peppers off, just under the stem. Clean out the interior of seeds and remove the stem from the top. Set them aside.

In a medium bowl, place the quinoa and hot water. Let sit until the water is absorbed.

Add the beef and bacon. Mix well. Season with the salt and pepper.

Fill the pepper cavities with the meat mixture and place in a baking dish.

Cover with the tomato sauce and top with the pepper tops.

Cover loosely with foil. Bake for 1 hour 15 minutes, until meat is cooked through.

Serve hot.

Take advantage of beautiful peppers on sale, or peppers from a farmer’s market. Make up some Stuffed Peppers and enjoy!

Amigo Pie Recipe

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Amigo Pie: Your New Favorite Meal

Amigo Pie is one of those go-to recipes, when you get home from work and just want to make a quick but tasty dinner. The first time I had this dish, I was hooked. The crust is a savory cornbread style, seasoned with cheddar and black olives. It gets a wonderful crusty bottom that holds in the flavor of the filling.

Tips and Tricks for Amigo Pie

When serving Amigo Pie, let it sit in the pan for about 5 minutes after you pull it from the oven to let the crust finish setting up. Top it with a dollop of sour cream and some chopped green onions to finish off the dish.

If you’d like to make Amigo Pie even faster to make, brown the meat and onions ahead of time and freeze. When you get home, make the crust and sprinkle the frozen meat mixture over the top. Bake as usual for an easy meal.

Amigo Pie Recipe

Ingredients

Filling:
2 lbs ground beef
1 large onion, chopped
2 large tomatoes, chopped
2 T chili powder
1/2 t salt
1/2 t ground black pepper
Crust:
1 1/2 C cornmeal
1/2 C flour
2 C hot water
4 T melted butter
1 t baking powder
2 C shredded cheddar
1 t salt
1 C black olives, chopped or sliced
Topping:
1 C shredded cheddar
Sour cream (optional)
green onions, sliced (optional)

Instructions

Heat oven to 400 degrees F.
Brown the ground beef in a saute pan over medium heat. When the pink is nearly gone, add the onion and saute until the onions are clear.

Add the tomatoes, chili powder, salt and pepper. Heat through. Remove from heat.
Mix the cornmeal, flour, salt, baking powder, cheddar and olives in a large bowl. Add the water and melted butter. Stir until well mixed.

Pour the crust into a greased 13x9 inch pan.
Top with the beef mixture.
Bake for 25 to 30 minutes, until the crust is firm and browned.
Serve with sour cream and green onions.

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Amigo Pie is A Crowd Pleaser

I’ve made Amigo Pie for a lot of different events. It’s great for a potluck, but my favorite is for slumber parties. Kids absolutely love Amigo Pie! It tastes great and is a lot less messy than a taco party. It also makes awesome leftovers. Just pop it in the microwave and heat for about a minute and a half. It will be just as good as it was the first time.

When you are looking for an easy, fast meal that’s a little different from your regular fare, give this recipe a try. Amigo Pie will become the newest recipe in your arsenal to defeat the dinner hungries!

Filling:

2 lbs ground beef

1 large onion, chopped

2 large tomatoes, chopped

2 T chili powder

1/2 t salt

1/2 t ground black pepper

Crust:

1 1/2 C cornmeal

1/2 C flour

1 t baking powder

1 t salt

2 C hot water

4 T melted butter

2 C shredded cheddar

1 C black olives, chopped or sliced

Topping:

1 C shredded cheddar

Sour cream (optional)

green onions, sliced (optional)

Heat oven to 400 degrees F.

Brown the ground beef in a saute pan over medium heat. When the pink is nearly gone, add the onion and saute until the onions are clear.

Add the tomatoes, chili powder, salt and pepper. Heat through. Remove from heat.

Mix the cornmeal, flour, salt, baking powder, cheddar and olives in a large bowl. Add the water and melted butter. Stir until well mixed.

Pour the crust into a greased 13×9 inch pan.

Top with the beef mixture.

Bake for 25 to 30 minutes, until the crust is firm and browned.

Serve with sour cream and green onions.