Ginger Meat Loaf
A flavorful ginger-infused meatloaf featuring water chestnuts and pineapple for a sweet and savory twist, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix ground beef, water chestnuts, egg, garlic, brown sugar, soy sauce, and ground ginger until well combined.
- Spread the beef mixture evenly in an ungreased 9 x 5 x 3-inch loaf pan.
- Bake uncovered for 1 hour. Drain excess fat and juices.
- Spoon crushed pineapple over the meatloaf.
- Bake for an additional 30 minutes or until the center is no longer pink.
Tips & Substitutions
For added flavor, consider mixing in some finely chopped green onions or bell peppers with the ground beef mixture. If you prefer a spicier kick, a dash of hot sauce or red pepper flakes can enhance the dish. You can substitute ground turkey for a lighter version or use coconut aminos instead of soy sauce for a gluten-free option.
Serving Suggestions
Serve this ginger meatloaf with a side of roasted vegetables or mashed potatoes for a comforting meal. A fresh green salad drizzled with a light vinaigrette also makes a great accompaniment. For a heartier option, consider serving it alongside creamy polenta or with a scoop of your favorite rice. It pairs beautifully with American recipes like Cream Dried Beef Gravy.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat on medium power in 30-second intervals until warmed through. You can also reheat in the oven at 350°F (175°C) for about 15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Meat Loaf contains roughly 361 calories, with 7g protein, 74g carbohydrates, and 5g fat. It is a good source of protein (14% of the Daily Value), calcium (14% of the Daily Value), and potassium (12% of the Daily Value). Note that it is relatively high in sodium, at 1578mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture and shape it in advance. Cover it tightly and refrigerate for up to 24 hours before baking. This allows the flavors to meld beautifully, making for an even tastier meatloaf when you finally bake it.
What can I use instead of water chestnuts?
If you don't have water chestnuts, you can use chopped mushrooms or celery for a similar crunchy texture. While they may not have the same flavor, they will still provide a pleasant bite to the meatloaf.
How do I know when the meatloaf is done?
To ensure your meatloaf is cooked through, use a meat thermometer to check the internal temperature, which should reach 160°F (70°C). If you don't have a thermometer, make sure the center is no longer pink and the juices run clear when pierced with a knife.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).