Ingredients

The following ingredients have 12 Servings
  • 750g beef mince
  • 1 egg, lightly beaten
  • 2/3 cup panko breadcrumbs
  • 2cm piece fresh ginger, peeled, finely grated
  • 3 green onions, thinly sliced
  • 3 garlic cloves, crushed
  • 2/3 cup teriyaki marinade
  • 2 tablespoons honey
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons pickled pink ginger (optional)

Instruction

  • Preheat oven to 200C/180C fan-forced. Grease a 12-hole, 1/3-cup-capacity muffin pan. Line a baking tray with baking paper.
  • Place mince, egg, breadcrumbs, fresh ginger and half the onion and garlic in a bowl. Add 2 tablespoons teriyaki marinade. Season with salt and pepper.
  • Mix well to combine. Divide mixture evenly among prepared pan holes, pressing firmly. Bake for 15 minutes.
  • Meanwhile, combine honey and remaining teriyaki marinade and garlic in a small saucepan over high heat. Cook, stirring, for 2 minutes or until honey dissolves. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 3 to 4 minutes or until thickened slightly.
  • Turn meatloaves onto a prepared baking tray. Drizzle with half the teriyaki sauce mixture. Bake for a further 10 minutes or until lightly browned and cooked through.
  • Transfer meatloaves to a serving plate. Drizzle with remaining sauce mixture. Sprinkle with sesame seeds, pickled ginger (if using) and remaining onion. Serve.