kimchi meatloaf

January 30, 2015

makes 8 servings       prep time: 20 minutes       cook time: about an hour       total: 1 hr. 20 minutes

meatloaf ingredients
2 lbs. ground beef (or half ground beef and half ground pork)
1 cup kimchi, finely chopped
6 T milk
3 cloves garlic, minced
1 T ginger, grated
1/2 yellow onion, chopped or if preferred, grated
1 1/2 c panko crumbs
1 large egg, lightly beaten
3 T cornstarch
1 T soy sauce
1 tsp fish sauce (or 1 tsp salt)
2 tsp sesame oil
1/4 tsp black pepper, freshly ground

2 T gochujang (or sriracha or chili-garlic paste)
2 T ketchup
2 T maple syrup or brown sugar
1 T yellow mustard
1 T sesame oil

  1. preheat oven to 450 degrees.
  2. place all of the meatloaf ingredients in a large bowl and mix together with your hands. using your hands is particularly good for working out any clumps of cornstarch.
  3. make sure everything is thoroughly combined. on a piece of foil-lined baking sheet, spray some pam and form the mixture into a loaf shape.
  4. place all of the glaze ingredients into a medium bowl and whisk until smooth.
  5. brush half of the glaze over the meatloaf, covering all exposed areas.
  6. bake the meatloaf for 10 minutes, then reduce the oven temperature to 400 degrees and bake for 30 minutes.
  7. remove the meatloaf from the over and brush the remaining glaze over the entire loaf.
  8. return the meatloaf to the oven and bake another 10-20 minutes until the internal temperature reads a minimum of 160 degrees with a meat thermometer.
  9. take the meatloaf out of the oven and let it rest for 10 minutes.
  10. make extra glaze to serve alongside the meatloaf if you are a fan of the sauce.


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