Island Inspired Meatloaf

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Meatloaf with pineapple, onions, ginger, and terriyaki! my dh loves meatloaf. i came up with this because i get so very bored cooking and eating the same things over and over. it is now a regularly requested meal and because of all the moisture from the pineapple/onion/buttermilk, you can use extra lean beef and still have a lovely meatloaf.

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Steps

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Preheat oven to 350.

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Saute onion , pepper , garlic , and ginger in oil over medium heat until vegetables are tender and onions are soewhat browned.

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(i do this in a nonstick skillet and so do not have to use the oil.

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Add 1 t soy sauce , red pepper and salt and pepper to taste.

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Set aside to allow to cool.

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Drain pineapple really , really well.

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I usually put it in cheesecloth or an old clean tea towel and squeeze most of the juice out and then put it in a strainer to finish draining.

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You can reserve the juice for another use.

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In a large bowl , combine , beef , onion mixture , pineapple , bread , egg , buttermilk , 2 t terriyaki , 2 t soy , 1 t brown sugar , 1 t hoisin and mix until just combined.

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Mixing longer will make a tougher meatloaf.

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Place into a greased loaf pan.

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In a small bowl , combine ketchup , sweet chili sauce , hoisin , brown sugar and terriyaki glaze.

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Pour over meatloaf.

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Bake for 1 hour to 1 hour 15 minutes at 350.

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The meatloaf will most likely pull away from.

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Ingredients

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lean ground beef, vegetable oil, yellow onion, jalapeno pepper, garlic cloves, fresh ginger, soy sauce, crushed red pepper flakes, salt and pepper, crushed pineapple, whole wheat bread, egg, buttermilk, teriyaki sauce, brown sugar, hoisin sauce, ketchup, sweet chili sauce