A teriyaki twist on classic meatloaf and green beans! The two bake together on one sheet pan resulting in serious flavor and less mess!
I LOVE a meatloaf - we both do, really! Growing up on mom's meatloaf only introduced me to the classic, All American version. Over the years, I've tried several different kinds and they have all been fantastic. If you love teriyaki sauce, you'll love this version!
This recipe is so simple it's ridiculous, really. Just a few pantry staples formed together into a loaf and baked. But don't miss the green beans, because they are really the star! As the meatloaf bakes, the juices flavor the green beans into a truly addictive side dish. We couldn't get enough of them!
One pan means less dishes to clean before bed; make life even easier on yourself and try these crockpot mashed potatoes to go alongside the meatloaf and green beans. Meatloaf + mashed potatoes are the perfect pair!
Teriyaki Meatloaf & Green Beans
1 pound ground beef
1/3 cup breadcrumbs
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/3 cup teriyaki sauce
3/4 pound green beans, trimmed
Preheat the oven to 375.
In a mixing bowl, combine the beef, egg, breadcrumbs, ginger, garlic, soy sauce, and 1/2 tsp. sesame oil. On a foil-lined baking sheet, shape into loaf. Drizzle with half of the teriyaki sauce and bake for 20 minutes.
In a bowl, toss the green beans with the remaining 1/2 teaspoon sesame oil and season with salt and pepper. Pull the baking sheet from the oven and pour the remaining teriyaki sauce over top. Add the beans to the baking sheet, surrounding the meatloaf in a single layer, and place it back in the oven. Bake until the meatloaf edges are browned and the beans are tender, around 20 minutes.
Source: Everyday with Rachael Ray Magazine