Kimchi meatloaf

28 Sep

Kimchi meatloaf

My first thought on seeing this recipe for kimchi meatloaf was “why didn’t I think of that?” I tend to find meatloaf a bit meh – too often it’s dry and lacking in flavour. Because meatloaf is my dad’s favourite meal, mum would serve it for his birthday every year. Otherwise, it seldom made an appearance.

The kimchi and Asian flavours in this recipe completely transform meatloaf for me. It becomes a texturally interesting, flavoursome dish, hot and spicy with its sriracha-based glaze. After serving it to the girls once, I now trim the edges from their portions, their appreciation for hot food being a work in progress…

I seriously doubt this dish is Korean. I came across the idea on the Five and Spice website, but I’m going to include it under Korea anyway, where all things kimchi belong in my opinion…

Kimchi meatloaf
(serves 8)

  • 500g ground pork
  • 500g ground beef
  • 1 cup kimchi, finely chopped
  • 6 Tb milk
  • 3 cloves garlic, minced
  • 1 Tb ginger, grated
  • half an onion, finely chopped
  • 1 1/2 cups dry breadcrumbs
  • 1 egg
  • 3 Tb cornstarch
  • 1 Tb soy sauce
  • 1 tsp salt
  • 2 tsp sesame oil
  • salt and pepper

For the glaze

  • 2 Tb sriracha sauce
  • 2 Tb ketchup
  • 2 Tb maple syrup
  • 1 Tb dijon mustard
  • 1 Tb sesame oil
  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.

8 Responses to “Kimchi meatloaf”

  1. Margo September 28, 2014 at 4:02 pm #

    the glaze, yes! the kimchee no! After years of visiting our Japanese friends in Hawaii, I still have not acquired the taste for things kimchee.

    • Andrea September 28, 2014 at 6:46 pm #

      This might just be the recipe that changes your mind…;-) The actual kimchee itself disappears into the meatloaf, leaving a moister, spicier more toothsome dish.

      • Margo September 28, 2014 at 10:09 pm #

        That’s pretty persuasive

  2. Simon September 29, 2014 at 6:19 pm #

    I’m not a huge fan of meatloaf either, but this something I can definitely approve of. Love the idea, though I’d be tempted to use just pork rather than a mix of meats – pork and kimchi just go together so well it seems wrong to come between them!

    • Andrea September 29, 2014 at 7:50 pm #

      I agree – pork and kimchee a magic together. I’m going to try an all-pork version next time I make this…

      • Simon October 1, 2014 at 11:58 am #

        Please let me know how it turns out!

  3. Yana October 13, 2014 at 8:44 am #

    I love Kimchee, I look forward to trying this recipe! Thank you 🙂

    • Andrea October 13, 2014 at 8:56 am #

      Thanks Yana, do give it a try. I am a complete convert to kimchee in meatloaf now!

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