Teriyaki Meatloaf

Meat loaf with an Oriental twist. Believe me, this is not your mother's meat loaf. Be prepared to serve up seconds. Wonderful when served with steamed rice and teriyaki-style mixed vegetables.

INGREDIENTS

2 lb lean ground beef and/or ground pork

1 cup bread crumbs

1/2 cup chicken broth

1/4 cup soy sauce

2 tsp garlic salt (or 3 cloves garlic, minced)

1 large egg, lightly beaten

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Optional additions:

1/4 cup green onions, chopped

1/4 cup tamari sauce

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DIRECTIONS

Preheat oven to 350 F. Spray baking sheet with cooking spray. Combine all ingredients (except meat) in a large bowl. Then add meat and combine. Shape meat mixture into 9 small loaves (I use 1/2 cup mixture per loaf). Place loaves on prepared baking sheet. Bake until browned and cooked through, about 35 minutes.

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AS AN APPETIZER:

Roll the meat mixture into 1 inch-balls. Thread on toothpicks and wrap ends with foil; broil until browned, about 10 minutes.

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FOR THE FREEZER:

Prepare and bake loaves as directed. Wrap in freezer wrap and freeze for up to 2 months.