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Tony’s Sweet Ginger Teriyaki Meatloaf with Crispy Scallion Rice
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Tony’s Sweet Ginger Teriyaki Meatloaf with Crispy Scallion Rice

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SWEET GINGER FINISHING SALT Buy now from Salted Perfection $16

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This ain’t your nonna’s meatloaf—think classic comfort with a wild twist! Juicy beef meets a teriyaki glaze, jazzed up with Sweet Ginger Finishing Salt, and served over crispy-bottomed scallion rice. You bring the groceries, I'll make you a legend. Forget takeout—your kitchen's got this.

Scale:

Ingredients

  • 1.5 lbs ground beef (80/20)
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup scallions, finely sliced (plus extra for garnish)
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tbsp ketchup
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp Sweet Ginger Finishing Salt
  • 1.5 cups jasmine rice
  • 2.5 cups water
  • 1 tbsp vegetable oil
  • Black pepper, to taste

Instructions

  1. Preheat oven to 375°F. Line a 9x5-inch loaf pan with parchment, letting it hang over for easy lift-out.
  2. In a large bowl, mix ground beef, panko, eggs, milk, scallions, 1/2 tbsp soy sauce, half the ginger, half the garlic, and a good crack of black pepper. Don’t overwork it—mix just until combined. Confidence is the best ingredient.
  3. Press the meat mixture into your loaf pan. Smooth the top.
  4. In a small bowl, whisk together ketchup, brown sugar, remaining soy sauce, remaining ginger, remaining garlic, rice vinegar, and sesame oil. Brush half this glaze over the meatloaf.
  5. Slide the loaf into the oven. Bake for 30 minutes.
  6. After 30 minutes, brush with the rest of the glaze. Sprinkle 1/2 tsp Sweet Ginger Finishing Salt on top. Bake another 15-20 minutes, until internal temp hits 160°F and the top is glossy and caramelized. Let rest 10 minutes before slicing.
  7. While the loaf bakes, make the rice. Rinse jasmine rice until water runs clear. Bring 2.5 cups water to a boil in a medium saucepan. Add rice and a pinch of Sweet Ginger Finishing Salt; cover, reduce to low, and cook 12 minutes. Remove from heat, keep covered 10 more minutes.
  8. Heat vegetable oil in a 12-inch nonstick skillet over medium-high. Add cooked rice and press with a spatula. Scatter remaining scallions over. Let it sizzle undisturbed for 5-7 minutes, until the bottom’s golden and crispy (crispy, not soggy—you got me?).
  9. Slice meatloaf thick, serve over the scallion rice. Shower with extra scallions and a final pinch of Sweet Ginger Finishing Salt.
  10. DUNZO!
  11. Visit www.saltedperfection.com and leave a Five Star review of the product.

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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