Teriyaki Mini Meat Loaves

Total Time
50 min
25 min
25 min
Teriyaki-glazed meat loaves are a family hit. They're a wonderful change from the typical ketchup and onion soup variety.


cooking spray

4 spray(s)

olive oil

1 Tbsp

uncooked onion(s)

1 large

garlic clove(s)

2 medium clove(s)

cremini mushroom(s)

8 oz

uncooked 93% lean ground beef

12 oz


1 large, lightly beaten

Worcestershire sauce

1 Tbsp

table salt

½ tsp

black pepper

¼ tsp

shredded carrot(s)

2 cup(s)

long grain cooked brown rice

1 cup(s)

reduced sodium teriyaki sauce

16 tsp

crushed red pepper flakes

½ tsp

uncooked scallion(s)

¼ cup(s), chopped


  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  2. Heat oil in a large nonstick skillet over medium heat. Pulse onion and garlic in food processor until finely chopped; transfer to skillet and cook, stirring occasionally.
  3. Meanwhile, pulse mushrooms in food processor until finely chopped; add to skillet and cook, stirring occasionally, until most of liquid evaporates, 5-7 minutes. Transfer to a large mixing bowl to cool.
  4. Add beef, egg, Worcestershire sauce, salt and pepper to bowl; divide mixture into four equal portions.
  5. To each portion add 1/2 c carrots, 1/4 c rice, 1 Tbsp teriyaki sauce, 1/8 tsp red pepper flakes and 1 Tbsp scallions.
  6. Use clean hands to form each meat loaf into a football shape and place on prepared baking sheet. Brush each loaf with an additional tsp teriyaki sauce. Bake until internal temperature reaches 160°F, 20-25 minutes.
  7. Serving size: 1 meat loaf

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