5.0 from 3 reviews
Serves: about 6
- 2 lbs. ground meat (I use a mix of beef and pork)
- 1 cup finely chopped kimchi
- 6 Tbs. milk
- 3 cloves garlic, minced
- 1 Tbs. grated ginger
- ½ of a yellow onion, grated on a box grater
- 1½ cups panko breadcrumbs (gf breadcrumbs work well, if you’re gf)
- 1 large egg, lightly beaten
- 3 Tbs. corn or tapioca starch (this is additional binder, but it might work without it, I haven’t tried yet)
- 1 Tbs. soy sauce
- 1 tsp. salt
- 2 tsp. toasted sesame oil
- a few grinds of black pepper
- For the glaze:
- 2 Tbs. gochujang or sriracha or another Asian chili paste
- 2 Tbs. ketchup
- 2 Tbs. maple syrup (or brown sugar)
- 1 Tbs. mustard
- 1 Tbs. toasted sesame oil
- Preheat your oven to 450F. In a large mixing bowl, add the ground meat, kimchi, milk, garlic, ginger, grated onion, bread crumbs, egg, corn starch, soy sauce, salt, 2 tsp. sesame oil, and black pepper.
- Mix everything together really well – I recommend using your hands because you really can’t get it all adequately combined otherwise.
- Line a rimmed baking sheet or pan with parchment paper. Form the meat mixture into a loaf shape and place it on the pan. Mix all the glaze ingredients together and brush half of the glaze all over the meatloaf.
- Put the meatloaf in the oven and cook it at 450F for 10-15 minutes, to start giving it a crust. Then, turn the heat down to 400F and bake for about another 30 minutes.
- After 30 minutes, take the meatloaf out and brush the remaining glaze over it. Return it to the oven and bake another 10-20 minutes, or until the internal temperature is 160F. Take it out of the oven and let it rest 10-15 minutes before slicing.
- I served our meatloaf with a sort of cabbage and mango slaw with rice vinegar dressing. I bet it would be good be sauteed bok choy and rice or even mashed potatoes as well. And, of course, it makes awesome sandwiches.