Many of us grew up knowing meatloaf as a dinnertime staple. Like hamburgers or sloppy Joes, it was a family-friendly comfort food item that didn’t take long to make but filled our tummies and warmed our spirits.
At least, that’s how we remember it.
These days, meatloaf tends to get left behind, perhaps since it’s not always the prettiest, most Instagrammable plate on the table. That doesn’t mean we don’t still love it. That’s why we thought we’d reintroduce meatloaf with a bit of a different spin based on a more uncommon but totally tasty ingredient. Namely, Gochujang.
What is Gochujang, exactly? It’s a thick red paste that the Kitchn describes as the backbone of Korean cooking, made with red chile paste, glutinous rice and fermented soybeans. It’s a common ingredient in bulgogi, bibimbap and other Korean dishes, and we love it because it adds a little heat and lots of umami flavor.
We thought it could bring a little magic to meatloaf as well. After all, we love experimenting in the kitchen, and meatloaf is a forgiving recipe to when it comes to trying something new.
In this iteration, we’ve replaced some of the traditional ketchup with Gochujang. For fun, we used Panko breadcrumbs — a Japanese style of breadcrumb that’s lighter and crunchier than the traditional Italian variety. We also added a dash of rice vinegar, and used yogurt instead of milk because it adds just the right amount of moisture and texture — especially when using a leaner beef. You can use your choice of ground meat here, but for this recipe, we love the Frontière Natural Meats Organic Ground Beef.
Give it a try and let us know what you think!
1 lb. Frontiere Natural Meats Organic Ground Beef
1 cup Panko breadcrumbs
1/2 cup diced yellow onion
1/4 cup yogurt
1 large egg, beaten
2 tbsp. Gochujang
1 tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. ground black pepper
For the Topping:
⅛ cup ketchup
⅛ cup Gochuchang
2 tbsp. packed light brown sugar
1 tbsp. rice wine vinegar
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, add the beef, Panko breadcrumbs, onion, yogurt, egg, 2 Tbsp. Gochujang, soy sauce, garlic and black pepper. Use a sturdy spoon (or your hands) to mix everything together. Scoop the meat mixture to a glass or metal loaf pan and smooth it into an even layer.
In a small bowl, add the ketchup, additional Gochujang, brown sugar, and rice wine vinegar. Whisk to combine. Drizzle the sauce on top of the meatloaf and spread with a spatula.
Bake uncovered for 50-60 minutes. Allow to cool for 10 minutes before serving.
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