Kimchi Meatloaf

5.0 from 3 reviews

Kimchi meatloaf

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Serves: about 6

INGREDIENTS

• 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

INSTRUCTIONS

1. 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.
2. Mix everything together really well – I recommend using your hands because you really can’t get it all adequately combined otherwise.
3. 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.
4. 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.
5. 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.
6. 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.