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Asian-Inspired Korean Meatloaf

Savory Asian-Inspired Korean Meatloaf That Stuns Taste Buds

Delight in this Asian-Inspired Korean Meatloaf that features ground pork, gochujang, and a sticky apricot glaze, merging flavors for a unique taste experience.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 slices
Course: Beef
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 lb Ground Pork Aim for 80/20 fat content
  • 1 tsp Kosher Salt Essential for best flavor
  • 1/2 cup Panko Bread Crumbs Fresh breadcrumbs can be substituted
  • 2 tbsp Gochujang Korean chili paste, adjust to taste
  • 3 cloves Minced Garlic Use fresh for best flavor
  • 1 cup Diced Onions Sauté until translucent
  • 2 large Eggs Room temperature preferred
  • 1 tbsp Sesame Oil Can substitute with vegetable oil
For the Glaze
  • 1/2 cup Apricot Jam Other fruit jams can be used
  • 2 tbsp Honey Adds extra sweetness
  • 1 tbsp Rice Wine Vinegar White vinegar is an alternative
  • 1 tbsp Sesame Seeds Optional garnish
  • 2 tbsp Green Onions Keep green tops separate for garnish

Equipment

  • Loaf pan
  • medium skillet
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9.5x5 inch loaf pan.
  2. In a medium skillet, heat vegetable oil, sauté diced onions until translucent, then add minced garlic for 1-2 minutes. Let cool.
  3. Combine cooled onion-garlic mixture with gochujang, eggs, and kosher salt in a large bowl; mix gently without overmixing.
  4. Add ground pork and panko breadcrumbs to the mixture; fold gently to combine, then add chopped green onion greens.
  5. Transfer meat mixture to loaf pan, pressing down gently. Bake for 40 minutes or until internal temperature reaches 140°F (60°C).
  6. Whisk apricot jam, honey, and rice wine vinegar in a small bowl until smooth; set aside.
  7. Once the meatloaf reaches 140°F, spread the glaze over the top and return to the oven for an additional 10-15 minutes.
  8. Let the meatloaf rest for 5 minutes in the pan before slicing; garnish with sesame seeds and serve.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 20gProtein: 24gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 25mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze slices individually wrapped for up to 3 months.

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