Hamdi Saidani Bobby Flay’s Korean Meatloaf combines ground pork, beef, and flavorful ingredients like gochujang, soy sauce, and shiitake mushrooms. With a cooking time of 1 hour and servings for 6 people, it’s a delicious twist on a classic dish.
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🤎 Why You’ll Love This Korean Meatloaf Recipe:
- A rich blend of ground pork and beef, combined with aromatic vegetables and Korean gochujang paste, creates a flavor explosion.
- Effortlessly crafted with readily available ingredients, making it accessible to cooks of all skill levels.
- A versatile dish is suitable for various occasions, whether it’s a cozy family dinner or a weekend gathering with friends.
❓ What Is Bobby Flay Korean Meatloaf Recipe?
Bobby Flay’s Korean Meatloaf recipe combines ground pork, beef, gochujang paste, and aromatic vegetables, resulting in a flavorful twist on the classic meatloaf.
🥩 Bobby Flay Korean Meatloaf Ingredients
For the meatloaf:
- Cooking spray
- 1 small yellow onion (about 6 ounces)
- 1 small carrot (about 2 ounces)
- 1 medium stalk celery
- 4 cloves garlic
- 1 tablespoon unsalted butter
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 4 ounces fresh shiitake mushrooms
- 1/4 medium bunch fresh parsley
- 1/4 cup grated Parmesan cheese
- 2 cups panko breadcrumbs
- 1 pound ground pork
- 1 pound ground beef
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
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
- Preheat the oven to 350ºF and line a baking sheet with foil sprayed with cooking spray.
- Chop onion, carrot, celery, and garlic in a food processor until fine. Cook in butter until soft, then cool in the fridge.
- Chop mushrooms and parsley finely.
- Mix cooled veggies with mushrooms, parsley, Parmesan, breadcrumbs, ground pork, ground beef, eggs, cream, salt, and pepper.
- Shape into a loaf on the baking sheet and bake for 30 minutes, then rotate and bake for another 30 minutes until cooked through.
- Let it rest for 10 minutes, then increase oven temperature to 500ºF.
- Make the glaze by cooking gochujang, brown sugar, and sesame oil until bubbly.
- Brush half the glaze over the meatloaf and bake for 1-2 minutes until bubbly. Slice and serve with the remaining glaze.
💭Recipe Tips
- Prep Ahead: Chop vegetables and prepare the glaze ahead of time for quicker assembly.
- Keep Ingredients Cold: Ensure cooked vegetables are fully cooled before mixing to prevent the meatloaf from becoming mushy.
- Don’t Overmix: Gently combine the ingredients to avoid a dense texture in the meatloaf.
🍛 What To Serve With Korean Meatloaf?
Pair Korean Meatloaf with Steamed rice, stir-fried vegetables, kimchi, pickled radishes, garlic mashed potatoes, grilled corn on the cob, steamed bok choy, and sesame broccoli.
🎚 How To Store Leftovers Korean Meatloaf?
- In the fridge: Store leftovers korean meatloaf in an airtight container for 3 days.
- In the freezer: Wrap leftovers korean meatloaf tightly in foil and freeze for 3 months.
🥵How To Reheat Leftovers Korean Meatloaf?
- In the oven: Reheat leftovers korean meatloaf slices for 5-10 minutes at 350ºF.
- In the microwave: Microwave leftovers korean meatloaf individual slices for 1-2 minutes.
- On the stove: Warm leftovers korean meatloaf in a skillet over medium heat for 5-7 minutes.
- In the air-fryer: Leftovers korean meatloaf can be reheated for 5-8 minutes at 350ºF.
FAQ’S:
How Do I Prevent Korean Meatloaf From Being Dry?
Keep Korean Meatloaf moist with ingredients like grated vegetables, heavy cream, and eggs. Monitor baking time and temperature, and let it rest after cooking.
Can I Make Korean Meatloaf Without Onions?
Yes, you can make Korean Meatloaf without onions. While onions contribute flavor and moisture to the meatloaf, they can be omitted if desired.
What Makes Meatloaf Fall Apart?
Overmixing, lack of binding agents, and insufficient resting time can cause meatloaf to crumble. Resting allows it to set.
What Makes Meatloaf Soggy?
Drain excess moisture from ingredients, cook thoroughly, and let it rest before slicing to prevent sogginess.
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Bobby Flay Korean Meatloaf Nutrition Facts
- Calories: 1071
- Fat: 70.8 g
- Saturated: 26.0 g
- Carbs: 51.8 g
- Fiber: 5.4 g
- Sugars: 16.2 g
- Protein: 55.9 g
- Sodium: 2201.5 mg
Bobby Flay Korean Meatloaf
Description
Bobby Flay’s Korean Meatloaf combines ground pork, beef, and flavorful ingredients like gochujang, soy sauce, and shiitake mushrooms. With a cooking time of 1 hour and servings for 6 people, it’s a delicious twist on a classic dish.
Ingredients
For the meatloaf:
For the gochujang glaze:
Instructions
- Preheat the oven to 350ºF and line a baking sheet with foil sprayed with cooking spray.
- Chop onion, carrot, celery, and garlic in a food processor until fine. Cook in butter until soft, then cool in the fridge.
- Chop mushrooms and parsley finely.
- Mix cooled veggies with mushrooms, parsley, Parmesan, breadcrumbs, ground pork, ground beef, eggs, cream, salt, and pepper.
- Shape into a loaf on the baking sheet and bake for 30 minutes, then rotate and bake for another 30 minutes until cooked through.
- Let it rest for 10 minutes, then increase oven temperature to 500ºF.
- Make the glaze by cooking gochujang, brown sugar, and sesame oil until bubbly.
- Brush half the glaze over the meatloaf and bake for 1-2 minutes until bubbly. Slice and serve with the remaining glaze.
Notes
- Prep Ahead: Chop vegetables and prepare the glaze ahead of time for quicker assembly.
Keep Ingredients Cold: Ensure cooked vegetables are fully cooled before mixing to prevent the meatloaf from becoming mushy.
Don’t Overmix: Gently combine the ingredients to avoid a dense texture in the meatloaf.