Teriyaki Pineapple Mini Meatloaves with Coconut Jasmine Rice
Ingredienser
- 1 lb ground beef
- 1 cup diced pineapple, divided
- 1/2 cup teriyaki sauce, divided
- 1/2 cup breadcrumbs
- 1 large egg
- 2 green onions, thinly sliced
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1/2 cup water
- 1/4 tsp salt
- 1 tbsp sesame seeds
- 2 tbsp chopped cilantro
fremgangsmåte
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, 1/2 cup diced pineapple, 1/4 cup teriyaki sauce, breadcrumbs, egg, and green onions. Mix until just combined, then divide the mixture into four equal portions and shape each into a small loaf.
- Place the loaves on the prepared baking sheet and brush the tops with the remaining 1/4 cup teriyaki sauce. Bake for 25 minutes until the internal temperature reaches 160°F.
- While the meatloaves bake, rinse the jasmine rice under cold water until the water runs clear. Add the rice to a medium saucepan with the coconut milk, water, and salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until the liquid is absorbed.
- Remove the rice from heat and let it rest covered for 5 minutes. Fluff with a fork.
- Serve each meatloaf over a scoop of coconut rice. Top with the remaining 1/2 cup diced pineapple, sesame seeds, and chopped cilantro.
merknader
Chop the pineapple into small pieces so it distributes evenly through the meat mixture without creating large pockets. If the teriyaki sauce is very thick, thin it slightly with a teaspoon of water before brushing to help it coat the loaves smoothly. Leftovers reheat well in a covered skillet with a splash of water to keep the rice from drying out.
Course: Main Course
Cuisine: Asian
Equipment: Large mixing bowl, Baking sheet, Medium saucepan
Cuisine: Asian
Equipment: Large mixing bowl, Baking sheet, Medium saucepan