soy glazed meatloaf;
Traditional meatloaf is great. A classic. But sometimes you need a little somethin-somethin to bump ordinary out of your routine. And this soy glazed meatloaf is a fun twist on a home style classic! I also love that you form individual meatloaves. Especially when you want a nice, thick, mouth watering glaze for your meatloaf. Need that sauce on every bite! And that means more surface area for that yummy sauce.
The soy glaze gives that perfect umami feel. You still mix the sauce with good old ketchup—we’re still building on that classic base. But the soy glaze really adds a tang and a pop to the flavor profile. Thick, juicy meat slathered in delicious tangy sauce just makes for a really satisfying meal.
Really soy glaze itself is just a delicious add to almost anything. All the deliciousness of soy sauce, but in a thick, syrupy concentration of flavor. If you don’t have this in your pantry, well, you need it. It pairs great with all types of meat, including these miso glazed chicken wings. Chicken wings might have introduced me to soy glaze, but the creativity doesn’t stop there. Hence, soy glazed meatloaf.
I tend to go for simple sides to pair with soy glazed meatloaf. Some favorites are green beans, mashed potatoes, or try a little Asian-inspired stir fry medley. Here, I’ve served my meatloaf with broccoli cheddar quinoa and sautéed green beans. For an even easier one-sheetpan meal, just toss some green beans or broccoli with olive oil and salt and add them to the same pan as the meatloaves. Once they pop out of the oven, you have a full meal ready to go.
Here’s another pro-tip I’ll share with you: leftovers make for great sandwiches! Especially if you still have some extra glaze left over, slice up any remaining soy glazed meatloaf and smack it between bread for a lunch you’ll look forward to the next week! I love recipes that don’t get boring as leftovers. Depending on how saucy you are as a person, if you have extra glaze, don’t just toss it! Try dipping raw veggies in it, or save it as a spread for other sandwiches!
secrets to success;
- The key to this recipe is the soy glaze. It’s different than regular soy sauce–it’s a concentrated, thicker sauce. More syrupy in texture and packed with extra dense, extra delicious flavor. It’s the whole key to soy glazed meatloaf. It’s in the name I promise it’s a worthwhile investment for your pantry–once you try it you’ll be hooked!
- I’ve made this meatloaf with both pork and beef. Personally, I prefer beef because my mom made beef meatloaf growing up, but it can be nice to change up the ordinary sometimes! So take your pick, or it can even be a good way to use up some leftover pork (say, from wontons) and you could mix the two together.
- Go for simple sides to compliment the punch of flavor of the meatloaf. For a one-sheetpan meal, toss some green beans with olive oil and salt and spread them on the same sheetpan! One and done. Despite being a simple recipe, it has so much flavor, you don’t want to overcompete. Mashed potatoes are always a great option, or go with some steamed or sauteed vegetables like asapragus, green beans, or broccoli. Or even toss together a nice side salad.
You might like these other recipes.
- Blackened shrimp are always a hit in our house!
- For a delicious dessert, try these healthful twix bars.
- Make your own foccacia to go with this meal.
soy glazed meatloaf;
Ingredients
meatloaf;
- 1 lb ground beef (or ground pork, or a mixture of the two)
- 2-4 scallions
- ½ inch ginger root
- ¼ cup panko breadcrumbs
- ¾ tsp salt
- ½ tsp pepper
- sesame seeds (optional)
soy glaze;
- 2 Tbsp ketchup
- 4 Tbsp soy glaze
- 1 tsp chili oil (can substitute sambal oelek, or plain chili flakes)
- squeeze lime juice (optional)
Instructions
meatloaves;
- Peel and mince ginger. Trim and thinly slice scallions, separating whites from the greens. Mince the whites.
- In a large bowl, add the ground beef, scallion whites, ¼ cup panko, minced ginger, ¾ tsp salt, and ½ tsp pepper. Gently mix to combine.
- Form 3-4 1" tall loaves and place on a parchment paper-lined baking sheet.
- Roast at 425° for 15-18 minutes or until cooked through.
soy glaze;
- In a small bowl, combine 2 Tbsp ketchup, 4 Tbsp soy glaze, 1 tsp chili oil. Add a squeeze of lime juice (optional) and mix to combine.
- In the last 2-3 minutes of roasting remove the baking sheet and brush the tops of meatloaves with glaze mixture. Return to the oven until glaze is tacky.
- Remove from the oven and brush remaining glaze over the cooked meatloaves. Garnish with scallion greens and sesame seeds as desired.
