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

glaze
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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world’s best lasagna

August 3, 2011

prep time: 30 minutes     cook time: 2.5 hours     ready in: 3 hours 15 minuteslasagna

ingredients:

1 lb. lean ground beef
1/2 c minced onion
4 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
2 (6 oz.) cans tomato paste
2 (6.5 oz.) cans canned tomato sauce
1/2 c water
2 T sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp italian seasoning
1 tsp salt
1/4 tsp ground black pepper
4 T chopped fresh parsley
9 lasagna noodles
16 oz. ricotta or cottage cheese
1 egg
3/4 lb mozzarella cheese, grated
3/4 c grated parmesan cheese

directions:

  1. cook ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, and tomato sauce. season with sugar, basil, fennel seeds, italian seasoning, sprinkle of pepper, and 2 T parsley. simmer covered for about 1.5 hours, stirring occasionally.
  2. soak raw hard noodles in large bowl of very hot tap water for 20-30 minutes. drain noodles and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt. preheat over to 375 degrees F.
  3. to assemble, spread 1.5 c of meat sauce in the bottom of a 9×13 inch baking dish. arrange 3 noodles lengthwise over meat sauce. spread with 1/3 of the ricotta cheese mixture. top with mozzarella cheese. spoon 1.5 c meat sauce over mozzarella and sprinkle with 1/4 c parmesan cheese. repeat layeres, and top with remaining mozzarella and parmesan cheese.
  4. cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
  5. bake in preheated oven for 25 minutes. remove foil and bake an additional 25 minutes. cool for 15 minutes before serving.
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