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Teriyaki Meatloaf

I got this from another list. It has gluten free products in the
ingredients list.

Teriyaki Meatloaf

2 lbs. ground beef (preferably 85% lean, 15% fat)
1/2 cup gluten-free or regular teriyaki sauce
1 1/2 cups cooked brown rice
4 eggs
3 tablespoons liquid aminos or soy sauce (use aminos if eating gluten-free)
2 tablespoons rice wine vinegar
1 teaspoon dried ground ginger
1 teaspoon dried garlic
1/4 cup finely diced onion

Preheat oven to 400 degrees and spray an 8 x 4-inch loaf pan with non-stick
cooking spray. Add all the ingredients in a large mixing bowl. Combine
thoroughly with your bare hands or a rubber scraper, until the liquids are
absorbed into the meat mixture and the rice is evenly distributed
throughout. Move the meat into the loaf pan. Lightly pat it down with your
hands so it is even across the top and is worked into the corners. Bake the
loaf for 45-50 minutes, or until a thermometer inserted into the center of
the loaf register a temperature of 155-160 degrees Fahrenheit. Remove from
the oven and let rest for 5 minutes. Slice the meatloaf into generous 1-inch
thick crosswise pieces and serve hot!

Source: Mae's Menu