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1
Preheat oven to 375 degrees.
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2
Combine all ingredients in a large bowl.
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3
Bake uncovered for 65 -75 minutes; every 25 minutes or so, drain off the accumulated fat with a baster.
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4
Its done when the top has some nice charred places, but you could easily cook for longer (or even at a higher temperature).
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5
This is a very moist meat loaf; the recipe is very forgiving and not as prone to drying out as the other recipes Ive seen.
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6
Near the end of the cooking I actually cranked the temperature up to 400 for a few minutes to char the top a bit more and firm it up a bit.
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7
Teriyaki Sauce
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8
1/4 cup low-sodium soy sauce 1/2 cup water 1/2 tsp ground ginger 1/4 tsp garlic powder 1-3 minced garlic cloves, depending on how much you like garlic 1/4 cup packed brown sugar (dark or light, whatever is handy) 2 tablespoons honey
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9
2 tablespoons cornstarch 1/4 cup cold water
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10
Mix all but the last two in a small saucepan and heat.
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11
Dissolve cornstarch in cold water in a cup while youre waiting.
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12
Heat the sauce not quite to boiling, whisking to make sure everythings dissolved.
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13
Then drizzle the cornstarch into the pan, whisking vigorously.
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14
Heat on low heat, whisking, until it thickens to about the consistency of honey at room temperature (not critical, you just want it thick).
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15
I used the all the sauce in the meat loaf, which meant I had to cook it longer to get the meatloaf to firm up enough.
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16
The main thing is to make sure the meat is done; I think youd have to try really hard to make a dry meat loaf with this recipe.
