Island-Inspired Meatloaf

Meatloaf with pineapple, onions, ginger, and terriyaki! My DH loves meatloaf. I came up with this because I get so very bored cooking and eating the same things over and over. It is now a regularly requested meal and because of all the moisture from the pineapple/onion/buttermilk, you can use extra lean beef and still have a lovely meatloaf.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs lean ground beef (I use 97% lean)
• 1  tablespoon  vegetable oil (optional)
• 1  yellow onion (small onion)
• 1 -2  jalapeno pepper, minced and deseeded (or not for more heat)
• 2  garlic cloves, minced
• 1  tablespoon fresh ginger, minced
• 1  teaspoon soy sauce
• 1⁄2 teaspoon crushed red pepper flakes (or more to taste, could also use a couple of pinches of cayenne or a pinch of ground habanero powder)
•  kosher  salt and pepper
• 1 (6 ounce) can crushed pineapple, well drained
• 1  piece  whole wheat bread (chopped finely)
• 1  egg
• 2  tablespoons buttermilk
• 2  tablespoons  teriyaki sauce (thick, glaze-like kind)
• 2  teaspoons soy sauce
• 1  tablespoon brown sugar
• 1  tablespoon hoisin sauce
• 1  tablespoon ketchup
• 1  tablespoon  sweet chili sauce (mae ploy)
• 1  tablespoon hoisin sauce
• 1  tablespoon brown sugar
• 1  tablespoon  teriyaki sauce (thick, glaze-like kind)

Directions

1. Preheat oven to 350*.
2. Saute onion, pepper, garlic, and ginger in oil over medium heat until vegetables are tender and onions are soewhat browned. (I do this in a nonstick skillet and so do not have to use the oil. Add 1 t soy sauce, red pepper and salt and pepper to taste. Set aside to allow to cool.
3. Drain pineapple really, really well. I usually put it in cheesecloth or an old clean tea towel and squeeze most of the juice out and then put it in a strainer to finish draining. You can reserve the juice for another use.
4. In a large bowl, combine, beef, onion mixture, pineapple, bread, egg, buttermilk, 2 T terriyaki, 2 t soy, 1 T brown sugar, 1 T hoisin and mix until just combined. Mixing longer will make a tougher meatloaf. Place into a greased loaf pan.
5. In a small bowl, combine ketchup, sweet chili sauce, hoisin, brown sugar and terriyaki glaze. Pour over meatloaf.
6. Bake for 1 hour to 1 hour 15 minutes at 350. The meatloaf will most likely pull away from the sides of the pan and there will be lots of juice around the edges, you can serve as sauce on rice or simply drain it away before eating.
7. Note: I sometimes put this together in the morning, stick it in the fridge and then set it out 30 minutes before baking.