TERIYAKI MEAT LOAF

3 cans (8 1/2 ounce each) crushed pineapple, with syrup
1 1/2 pounds lean ground beef
3/4 cup bread crumbs
1/2 cup onion, chopped
6 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
Glaze:
1 tablespoon cornstarch
1 teaspoon ginger
3 tablespoons soy sauce
3 tablespoons dry sherry

Preheat oven to 350 degrees F.

Drain the pineapple. Reserve the syrup and 3/8 cup of the pineapple for the glaze. Combine the remaining pineapple, the ground beef, crumbs, onion, soy sauce, Worcestershire sauce, garlic, salt, and pepper. Pack the mixture into a loaf pan.

Bake at 350 degrees F for 1 hour and 15 minutes.

When it is almost serving time, prepare the glaze:
In a saucepan combine the cornstarch and ginger. Stir in the reserved pineapple syrup, the soy sauce, and sherry. Bring to a boil, and boil 1 minute. Stir in the reserved pineapple. Spoon some of the glaze over the meat loaf.

Servings: 6
Source: Old Farmers Almanac, 1990