Sandra This delicious Bobby Flay Korean Meatloaf is a twist on a classic, blending savory and spicy flavors for a hearty meal. With a mix of ground pork and beef, a sweet and spicy gochujang glaze, and a medley of finely chopped vegetables, this dish is perfect for a cozy dinner. Serve it with extra glaze for a tangy finish that everyone will love. It’s ready in about an hour and a half, plus resting time.
Bobby Flay Korean Meatloaf Ingredients
For the Meatloaf:
- 1 tablespoon unsalted butter
- 1 small yellow onion (about 6 ounces), roughly chopped
- 1 small carrot (about 2 ounces), roughly chopped
- 1 medium stalk celery, roughly chopped
- 4 cloves garlic
- 4 ounces fresh shiitake mushrooms, stemmed
- 1/4 medium bunch fresh parsley
- 1 pound ground pork
- 1 pound ground beef
- 2 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
For the Gochujang Glaze:
- 1/2 cup gochujang (Korean red pepper paste)
- 1/4 cup packed light or dark brown sugar
- 2 teaspoons toasted sesame oil
How To Make Bobby Flay Korean Meatloaf
- Prep the Oven and Vegetables: Preheat the oven to 350ºF. Line a baking sheet with foil and spray the foil with cooking spray. In a food processor, pulse the onion, carrot, celery, and garlic until they are finely chopped.
- Cook the Vegetable Base: Melt the butter in a skillet over medium heat. Add the finely chopped vegetable mixture and cook until soft and fragrant. Transfer the cooked vegetables to a bowl and place it in the refrigerator to cool completely.
- Prepare the Remaining Mix-ins: Finely chop the shiitake mushrooms and the fresh parsley.
- Mix the Meatloaf: In a large bowl, combine the ground pork, ground beef, panko breadcrumbs, Parmesan cheese, eggs, heavy cream, salt, and pepper. Add the completely cooled vegetable mixture, the chopped mushrooms, and the parsley. Gently mix with your hands until just combined. Do not overmix.
- Shape and Bake: Transfer the meat mixture to the prepared baking sheet and shape it into a traditional loaf shape. Bake for 30 minutes, then rotate the pan and bake for another 30 minutes, or until the internal temperature reaches 160°F and the meatloaf is cooked through.
- Rest and Glaze: Let the meatloaf rest on the baking sheet for 10 minutes. Meanwhile, increase the oven temperature to 500ºF. Make the glaze by combining the gochujang, brown sugar, and sesame oil in a small saucepan and cooking over medium heat until bubbly.
- Final Bake and Serve: Brush half of the hot glaze over the rested meatloaf. Return it to the oven and bake for 1-2 minutes, just until the glaze is bubbly and slightly caramelized. Slice the meatloaf and serve immediately with the remaining glaze on the side.
Recipe Tips
- How to get a moist, not dense, meatloaf? The most important secret is to not overmix the meat. Combine all the ingredients gently with your hands only until they are just incorporated. Overworking the meat will result in a tough, dense texture.
- Why do I have to cool the vegetables? This is a crucial step. Adding hot, sautéed vegetables to the raw meat mixture will start to cook the meat prematurely and can result in a mushy, unpleasant texture in the final loaf.
- Can I make this ahead of time? Absolutely! You can assemble the raw meatloaf, cover it tightly, and store it in the refrigerator for up to a day. You can also prepare the glaze ahead of time and store it in the fridge. This makes for a very easy weeknight meal.
- What’s the best way to get a flavorful loaf? Finely chopping the vegetables in a food processor is a great trick that allows their flavor to melt into every part of the meatloaf, ensuring every bite is savory and delicious.
What To Serve With Korean Meatloaf
This is a flavorful twist on a classic and pairs wonderfully with both traditional and Asian-inspired sides. Serve it with:
- Creamy mashed potatoes or steamed white rice
- Roasted broccoli or glazed carrots
- A simple, crisp cucumber salad
How To Store Korean Meatloaf
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
- Reheat: Gently reheat individual slices in the microwave or in a skillet over low heat. Leftover meatloaf also makes fantastic sandwiches!
Korean Meatloaf Nutrition Facts
- Serving: 1 slice (1/8th of loaf)
- Calories: 620 kcal
- Carbohydrates: 35g
- Protein: 38g
- Fat: 35g
- Saturated Fat: 15g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Gochujang is a savory, sweet, and spicy fermented condiment from Korea, made from chili powder, glutinous rice, fermented soybeans, and salt. It’s a staple in Korean cooking and provides a deep, complex flavor.
Yes, you can use 2 pounds of all ground beef. However, the combination of beef and pork is highly recommended. The pork adds a wonderful richness and moisture that you can’t get from beef alone, resulting in a more tender meatloaf.
Gochujang has a moderate, savory heat that is balanced by the brown sugar in the glaze. It is flavorful and has a kick, but it is not overwhelmingly spicy for most people.
Bobby Flay Korean Meatloaf Recipe
Description
A savory and spicy twist on a classic comfort food, this meatloaf features a blend of pork and beef, a rich gochujang glaze, and a medley of finely chopped vegetables.
Ingredients
Instructions
- Preheat oven to 350ºF. Finely chop the onion, carrot, celery, and garlic in a food processor and sauté them in butter until soft. Let this mixture cool completely.
- In a large bowl, gently combine the ground meats, panko, Parmesan, eggs, cream, seasonings, chopped mushrooms, parsley, and the cooled vegetable mixture.
- Shape the mixture into a loaf on a foil-lined baking sheet.
- Bake for 1 hour until cooked through. Let it rest for 10 minutes.
- While it rests, make the glaze by simmering the gochujang, brown sugar, and sesame oil until bubbly.
- Increase oven temperature to 500ºF. Brush half the glaze over the meatloaf and bake for 1-2 minutes until caramelized.
- Slice and serve with the remaining glaze.
Notes
- Don’t Overmix: The most important tip is to gently combine the meatloaf ingredients with your hands only until they come together. This is the secret to a tender, not tough, texture.
- Cool the Veggies: You must let the cooked vegetable base cool completely before mixing it with the raw meat to prevent a mushy texture.
- Use a Thermometer: For a foolproof result, bake the meatloaf until the internal temperature reaches 160°F.
- Prep Ahead: For a quick weeknight assembly, you can chop the vegetables and prepare the glaze a day in advance.
