Korean American Meatloaf

You all know by now my feelings about chopped ground meat. 

  That goes for ground turkey, chicken, pork, and don't even tell me you buy that stuff called "vegan impossible meat".   I can't.  Je deteste.  

I make a meatloaf once a year, because it is the perfect comfort food and nice for lunches for Henry's Lunchbox during the week.

I made a Korean style loaf, using kimchi and Gochujang chili sauce ( a sweet, savory, spicy fermented Korean condiment), and it came out delicious.

I tried a slice, and went back for a second, it was that good.

This meatloaf is bursting with umami.  So much flavor in each bite, your head might explode.   Loved it with roasted broccoli on the side.

If you forgot, kimchi is a Korean fermented cabbage, usually with carrots and fish sauce of some kind (my version that I buy at Whole Foods is vegetarian)....it is funky and wonderful and I love it, however, it is an acquired love.   When you cook kimchi, it mellows and takes on a whole 'nother flavor.   So don't be scared.

Try and find a "meatloaf mixture", veal, pork, beef at your butcher.  You need the pork for a little fat, so your loaf won't dry out (which sometimes happens with ground beef).

Make this loaf!  I promise, it is SO GOOD!     Your kids will think you are a superstar (even though you already are).

Korean American Meatloaf:

2 lbs. of meatloaf mix (I used a 3pk of veal, pork, beef)
2 eggs
2/3 cup of panko breadcrumbs
handful of fresh parsley
3 scallions, sliced
half a jar of kimchi, chopped
1 tbsp of gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp Asian sesame oil
1/2 onion, chopped
3 cloves garlic, chopped
black pepper (no need for salt here, it's got enough flavor)

2 tbsp of gochujang paste
1 tsp rice vinegar
1 tsp honey
sesame seeds

Measurements don't have to be exact, it's a meatloaf remember.

In a large bowl, mix all ingredients together, but don't overmix.

You can mound your mixture into a glass loaf pan, or be rustic like me, and shape it into a baking sheet or pan.  

Make the glaze and spoon it over the meatloaf.  Sprinkle with sesame seeds.

Bake at 350F for 50-60 minutes (until internal temperature is 165F).

Important to let rest about 20 minutes.  You will have fat and yucky white stuff around the meatloaf while it is resting.   Just cut that away with a spatula or knife.

Sprinkle some scallions or chives over the top before serving.   

I hope all of my gibberish about the recipe (likes and dislikes) will not deter you from making this.  It was fantastic!  



anne said…
Hello Stacey, and where does the kimchi come to play? THANKS, anne
Stacey Snacks said…
Sorry about that....recipe has been revised to include the half jar of kimchi.

Thanks for being on top of things!