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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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    Hawaiian Meatloaf

    April 8, 2013 by Erin, The $5 Dinner Mom 17 Comments

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    hawaiian meatloaf

    So I have a new item on my stockpile list: crushed pineapple. That way, I can make this any time I want. Because I will be making it often. Being a food blogger, I’m always trying out new recipes and mix-n-match concepts with the food that I have on hand and what’s on sale at the grocery store. We have a very small “regular rotation” of recipes because of this…but this meatloaf is being added to the regular rotation. I’m so glad that I doubled this recipe…I doubled it so that I could make a regular loaf pan of meatloaf, and muffin tin meatloaves as well.

    Huge. Huge. Huge hit!

    The leftovers went into the freezer and made for quick and easy lunches. Below you’ll find the doubled recipe…cut it all in half if you just wish to make 1 meal’s worth. (But I highly recommend making extra to freeze!)

    (Note: I tagged this recipe as Gluten Free…just sub the regular bread crumbs for gluten free bread crumbs.)

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    Hawaiian Meatloaf

    The crushed pineapple adds the perfect twist to this meatloaf!
    Prep Time15 minutes
    Cook Time1 hour 15 minutes
    Muffin Tins35 minutes
    Servings - 8 servings

    Ingredients 

    • 2 lbs ground beef
    • 2 eggs
    • 1 20 oz can crushed pineapple drained well (reserve the juice)
    • 1 cup bread crumbs
    • 1 1/2 tsp salt
    • 1/2 tsp pepper

    For the Sauce

    • 1/2 cup pineapple juice
    • 2/3 cup ketchup
    • 2/3 cup brown sugar
    • Side dishes suggestions: green beans or corn or fries or mashed potatoes, or baked beans

    Instructions

    • Preheat oven to 375 degrees.
    • In a large mixing bowl, combine the ground beef, eggs, drained crushed pineapple, bread crumbs, salt and pepper.
    • Add half of the mixture to a 9×5 loaf pan, and the other half divided into 12 muffin tins. (Or put the other half into another 9×5 loaf pan.)
    • Bake in the preheated oven for 1 hour (for loaf pan) or 20 minutes (for muffin tins).
    • Meanwhile, whisk together 1/2 cup of the reserved pineapple juice with the ketchup and brown sugar. For loaf pan: after 1 hour of cooking, pour the sauce over the top of the meatloaf and bake for another 10-15 minutes. For muffin tins: after 20 minutes, pour the sauce over the top of each cup and bake for another 10-15 minutes or until cooked.
    • Prepare preferred side dishes.
    • Serve Hawaiian Meatloaf with sides.
    • To Freeze: Let come to room temperature, slice into meal size slices, and then place into plastic freezer baggie and place flat into the freezer. Reheat in the microwave when wish to serve again.
    219 shares
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    Filed Under: Beef Recipes, Budget Friendly Recipes, Dairy Free Meal Ideas, Freezer Recipes and Freezer Meal Plans, Gluten Free Casein Free Soy Free Recipes, Gluten Free Recipes, Pantry Staple Recipe Ideas

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    Comments

    1. Melissa H. says

      April 8, 2013 at 7:11 pm

      What size can of crushed pineapple did you use? Maybe I should read the recipe again, I could have just missed it.

      Reply
    2. Melissa H. says

      April 8, 2013 at 7:12 pm

      What size can of crushed pineapple did you use? Maybe I should read the recipe again, I could have just missed it.

      Reply
      • Erin, The $5 Dinner Mom says

        September 19, 2013 at 9:18 pm

        Hey Melissa,

        I used a 20 oz. can of crushed pineapple, as the recipe is written for 2 meals. If you just want to make 1 meal, then use half the can.

        Erin

        Reply
    3. Sara says

      April 9, 2013 at 7:24 pm

      Do you cook the muffin sized ones for 1:15 too?

      Reply
    4. Pamela S says

      April 10, 2013 at 12:58 am

      Don’t you have to cook the muffin tin ones less time? I can’t imagine cooking them as long as the loaf pan!!!

      Reply
    5. Brenda says

      April 10, 2013 at 11:52 pm

      Hi…what size can of crushed pineapples…

      Reply
    6. cheryl says

      April 13, 2013 at 4:29 pm

      I went to the “adapted from” link and saw a picture of a 15 oz can of pineapple. She says in that recipe to use 1/3 of that can. So a 5 or 6 oz can? The small one.

      Reply
    7. Laura says

      January 13, 2014 at 5:57 pm

      Allergic to beef, but I bet this would be just incredibly amazing with ground turkey instead. Might take a little less cooking time since the turkey is so much less fatty than the beef, but really worth experimenting with and checking with food thermometer. Might also try replacing bread crumbs with my son’s favorite binder, crushed Ritz crackers. A little different, but equally easy and good.

      Reply
    8. Emily says

      January 5, 2015 at 8:23 pm

      I wasn’t able to get too much juice to drain from my pineapple, so I used half pineapple juice and half orange juice for my sauce. Excellent!!

      Reply
    9. Sally says

      January 8, 2015 at 7:20 pm

      Used one 8 oz bag of chicken stuffing mix instead of bread crumbs, also just a little shake ot curry powder.

      Reply
    10. Cora says

      March 8, 2015 at 9:03 am

      These look yummy! Have been wanting a Hawaiian meat muffin recipe. 1 question… Do you have any tips for pre-treating the muffin tins so they aren’t super messy in the end?
      Thanks!

      Reply
    11. Diana says

      March 8, 2015 at 5:21 pm

      We love adding oatmeal to ours instead of bread crumbs. And we have omitted egg with some success. (Allergies) We recently food processed the oatmeal into “bread crumbs” consistency so Dad wouldn’t balk again lol…

      Reply
    12. Melissa says

      March 11, 2015 at 7:28 pm

      This was delicious! My toddler loved it and my husband who doesn’t share my love for meat enjoyed it too. I was impressed with how moist the meat stays. I’m glad this recipe was a double because now I have a great dinner stashed in the freezer for later.

      Instead of baking in loaf pans, I shaped the mixture into two loaves and baked on a greased baking sheet. This way you get sauce on all the sides and not just the top! I halved the amount of sugar in the sauce, but I will probably just leave it out next time because ketchup has so much sugar as it is.

      It may be because I didn’t bake in a loaf pan, but mine took much less than 1hr10min to cook. I used the thermometer probe attached to my oven to monitor the temperature and it was done after about 45 minutes or so.

      Thanks for another great recipe!!

      Reply
    13. Priscila says

      July 5, 2015 at 5:04 pm

      Thanks! Great recipe, I am trying it.

      Reply

    Trackbacks

    1. Meal Plan Monday #31 - Play 2 Learn with Sarah says:
      November 2, 2014 at 2:50 pm

      […] Thursday – Hawaiian Meatloaf […]

      Reply
    2. Weekly Gluten-Free Menu Plan -- Hawaiian Food says:
      July 13, 2015 at 12:04 am

      […] Hawaiian Meatloaf (GF) at 5 Dollar Dinners […]

      Reply
    3. Great for a family dinner - All American Meatloaf - Never Enough Thyme says:
      February 13, 2019 at 10:30 am

      […] Hawaiian Meatloaf from 5 Dollar Dinners […]

      Reply

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    I’m Erin Chase…

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