Meatloaf with Kimchee and Spicy Glaze

  • Level: Intermediate
  • Total: 1 hr 45 min (includes cooling and resting time)
  • Active: 1 hr
  • Yield: 8 servings
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Ingredients

Spicy Glaze:

1/4 cup gochujang

1 tablespoon clover honey 

1 tablespoon low-sodium soy sauce 

Meatloaf:

2 teaspoons canola oil

1 tablespoon finely grated fresh ginger 

1/4 teaspoon red chile flakes

3 cloves garlic, finely chopped

1 cup prepared kimchee, drained well and chopped 

2 tablespoons fish sauce 

2 tablespoons low-sodium soy sauce 

2 teaspoons toasted sesame oil 

2 large eggs 

12 ounces ground chuck (80/20) 

12 ounces ground pork (80/20) 

Fried Shallots:

1 cup canola oil

1/2 cup rice flour 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

3 large shallots, thinly sliced 

Shiitake Mushroom Salad:

2 tablespoons canola oil

5 large shiitake mushrooms, stems removed and caps coarsely chopped 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/4 cup chopped fresh cilantro

1 tablespoon low-sodium soy sauce 

1 teaspoon toasted sesame oil 

2 large green onions, dark green and pale green parts, thinly sliced 

Juice of 1 lime 

Fried Eggs:

Unsalted butter, for frying eggs

8 large eggs 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

Fresh cilantro leaves, for serving

Directions

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. For the spicy glaze: Whisk together the gochujang, honey and soy in a small bowl; set aside.
  3. For the meatloaf: Heat the canola oil in a medium saute pan over medium heat. Add the ginger, red chile flakes and garlic and cook for 30 seconds. Add the kimchee and toss to combine. Remove to a plate and let cool for 10 minutes.
  4. Whisk together the fish sauce, soy sauce, sesame oil and eggs in a large bowl. Add the kimchee mixture and mix to combine. Add the beef and pork and gently mix to combine.
  5. Put the mixture on the prepared baking sheet and form into a loaf about 12 inches long by 6 inches wide by 2 inches thick. Brush the top with the spicy glaze and bake until golden brown and the internal temperature registers 155 degrees F on a meat thermometer, about 1 hour. Loosely tent with foil and let rest for 10 minutes before slicing.
  6. For the fried shallots: Put the canola oil in a small saucepan and heat until it registers 360 degrees F on a deep-fry thermometer.
  7. Whisk together the flour and 1/2 cup water and season with salt and pepper. Dredge the shallots in the batter, transfer to the oil with a slotted spoon and fry until crisp and golden brown. Drain on a plate lined with paper towels and season with salt.
  8. For the shiitake mushroom salad: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown, stirring occasionally, about 10 minutes. Season with salt and pepper.
  9. Transfer the mushrooms to a bowl, add the cilantro, soy sauce, sesame oil, green onions and lime juice and mix to combine.
  10. For the fried eggs: Melt 2 tablespoons of butter over medium heat in a medium nonstick saute pan. Crack 2 eggs at a time into the pan, sprinkle with salt and pepper and cook until the whites are set and the yellows are partially set. Gently flip over and cook for 30 seconds longer. Repeat with the remaining eggs, adding more butter as needed.
  11. Slice the meatloaf into 1 1/4-inch slices, put on individual plates and top each slice with a fried egg, fried shallots and cilantro leaves. Serve with the shiitake mushroom salad on the side. 
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