Imen Dridi Bobby Flay Korean Meatloaf is made with ground beef, ground pork, gochujang chile paste, ketchup, rice wine vinegar, and light brown sugar. This spicy and moist Bobby Flay Korean Meatloaf recipe creates a tasty dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 8 people.
Try More Bobby Flay Recipes:
🧡 Why You’ll Love This Korean Meatloaf Recipe:
- Tasty: The gochujang chile paste makes it spicy and flavorful, along with the tasty soy sauce and Worcestershire sauce.
- Flexible: Using both beef and pork makes it juicy and good for different meals.
- Easy to Make: You need simple ingredients and clear steps, so anyone can cook it.
- Loved by Many: It’s sweet, spicy, and savory, so everyone will enjoy it.
🥩 Bobby Flay Korean Meatloaf Ingredients
Ingredients For the Glaze:
- 1 tablespoon gochujang chile paste
- ½ cup ketchup
- 2 tablespoons rice wine vinegar
- 1 tablespoon light brown sugar
Ingredients For the Meatloaf:
- ½ large onion
- ½ cup panko bread crumbs
- 1 lb ground beef (85/15 blend)
- 1 lb ground pork
- 2 eggs
- 4 garlic cloves, minced
- ¼ cup chopped parsley
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon gochujang chile paste
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- Cooking spray (preferably neutral oil like vegetable or canola)
🍠 How To Make Bobby Flay Korean Meatloaf
- Preheat the oven to 350°F (175°C) with the rack in the middle position.
- Prepare the glaze: In a small bowl, whisk together gochujang, ketchup, vinegar, and light brown sugar until smooth. Set aside.
- Make the meatloaf mixture: Grate the onion over a large bowl. If it starts to fall apart, chop the remaining onion and add it to the bowl. Incorporate panko, ground beef, ground pork, eggs, garlic, parsley, Worcestershire sauce, soy sauce, gochujang paste, salt, and pepper. Mix gently until just combined.
- Lightly spray a loaf pan with cooking spray. Transfer the meatloaf mixture to the pan, smoothing the top with a wet hand to even it out.
- Place the pan on a tray to catch any drippings and bake in the preheated oven for 45 minutes.
- Remove from oven, drain off excess fat, and evenly spread half of the glaze on top. Return to oven and bake for an additional 25 to 30 minutes, or until an internal thermometer reads 165°F (74°C).
- Switch the oven to broil on high, and move the rack to the second highest position. Broil the meatloaf for 3-4 minutes, or until the glaze is bubbly and slightly caramelized.
- Let the meatloaf rest in the pan for 10 minutes before slicing. Serve the slices warm, drizzled with the remaining glaze if desired.
💭 Recipe Tips
- Adjust the amount of gochujang in the glaze to control the heat level.
- Mixing the meat too much can make the meatloaf tough. Mix just until the ingredients are combined.
- Ensure the meatloaf’s internal temperature reaches 165°F (74°C) to be fully cooked.
- Letting the meatloaf rest after baking allows for juicier slices when served.
🥗 What To Serve With Korean Meatloaf?
Eat Korean Meatloaf with steamed rice to enjoy the tasty sauce. Add kimchi for a typical Korean side, or choose roasted vegetables for a healthy and colorful part of your meal.
🎚 How To Store Leftovers Korean Meatloaf?
- In the fridge: Wrap the leftover Korean Meatloaf well in plastic wrap or foil. Keep it in the fridge for up to 3 days.
- In the freezer: To freeze, wrap slices or all of the leftover meatloaf in plastic and then foil. Put it in a freezer bag. You can freeze it for up to 3 months.
🥵 How To Reheat Leftovers Korean Meatloaf?
- In the oven: Put the leftover Korean Meatloaf slices on a baking sheet, cover them with foil, and warm at 350°F for 10-15 minutes until hot.
- In the microwave: Place leftover Korean Meatloaf on a plate that is safe for the microwave. Heat it for 1-2 minutes on high setting.
FAQs
Can I Use Ground Turkey Instead Of Beef And Pork In Korean Meatloaf?
Yes, you can use ground turkey instead of beef and pork. Make sure to season it well to keep it tasty.
How Can I Tell If Korean Meatloaf Is Fully Cooked?
The meatloaf is fully cooked when its inside temperature is 160°F. Check this with a meat thermometer.
What Can I Do To Stop Korean Meatloaf From Getting Too Dry?
To keep the meatloaf moist, add ingredients with lots of water like grated veggies or a sauce, and don’t cook it for too long.
How Can I Make Korean Meatloaf Less Or More Spicy?
Change the spiciness by using more or less gochujang, or use a milder chili paste. Try a bit and add more if needed to suit your taste.
Try More Bobby Flay Recipes:
Bobby Flay Korean Meatloaf Nutrition Facts
- Calories Per Serving: 274
- Total Fat: 15.3g
- Cholesterol: 121.3mg
- Sodium: 321.4mg
- Total Carbohydrate: 7.5g
- Sugars: 1.5g
- Protein: 24.9g
- Vitamin A: 34.6µg
- Vitamin C: 5.7mg
Bobby Flay Korean Meatloaf
Description
Bobby Flay Korean Meatloaf is made with ground beef, ground pork, gochujang chile paste, ketchup, rice wine vinegar, and light brown sugar. This spicy and moist Bobby Flay Korean Meatloaf recipe creates a tasty dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 8 people.
Bobby Flay Korean Meatloaf Ingredients
Ingredients For the Glaze:
Ingredients For the Meatloaf:
Bobby Flay Korean Meatloaf Cooking Instructions
- Preheat the oven to 350°F (175°C) with the rack in the middle position.
- Prepare the glaze: In a small bowl, whisk together gochujang, ketchup, vinegar, and light brown sugar until smooth. Set aside.
- Make the meatloaf mixture: Grate the onion over a large bowl. If it starts to fall apart, chop the remaining onion and add it to the bowl. Incorporate panko, ground beef, ground pork, eggs, garlic, parsley, Worcestershire sauce, soy sauce, gochujang paste, salt, and pepper. Mix gently until just combined.
- Lightly spray a loaf pan with cooking spray. Transfer the meatloaf mixture to the pan, smoothing the top with a wet hand to even it out.
- Place the pan on a tray to catch any drippings and bake in the preheated oven for 45 minutes.
- Remove from oven, drain off excess fat, and evenly spread half of the glaze on top. Return to oven and bake for an additional 25 to 30 minutes, or until an internal thermometer reads 165°F (74°C).
- Switch the oven to broil on high, and move the rack to the second highest position. Broil the meatloaf for 3-4 minutes, or until the glaze is bubbly and slightly caramelized.
- Let the meatloaf rest in the pan for 10 minutes before slicing. Serve the slices warm, drizzled with the remaining glaze if desired.
Notes
- Adjust the amount of gochujang in the glaze to control the heat level.
- Mixing the meat too much can make the meatloaf tough. Mix just until the ingredients are combined.
- Ensure the meatloaf’s internal temperature reaches 165°F (74°C) to be fully cooked.
- Letting the meatloaf rest after baking allows for juicier slices when served.
Bobby Flay Korean Meatloaf
