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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Korean Kimchi Meatloaf

[heart_this] · Feb 24, 2017 · 13 Comments

Korean Kimchi Meatloaf

A moist and tasty Korean style meatloaf with kimchi!

Meatloaf is a classic home style comfort food dish; not only is it easy to make and pretty cheap but it’s also super tasty! I often like to play with different flavours for my meatloaf and this Korean kimchi meatloaf is one of my favourites. I am a big fan of Korean flavours, especially homemade kimchi, and it makes an amazing addition to meatloaf! This meatloaf starts out with ground beef and kimchi where the kimchi is drained and chopped before it’s added to the meatloaf. The flavour continues to be built up with onions, garlic and ginger before moving on to dried mushroom and fish sauce which add that hit of umami and it’s all finished off with toasted sesame oil which adds an amazing aroma to meatloaf. The eggs and breadcrumbs are in there as binders to hold everything together and once you have it all mixed up you can place it in a pan or just shape it into a loaf by hand and place it on a baking sheet before baking it in the oven. I sometimes like to glaze meatloaf with a sauce and this Korean kimchi meatloaf is great in gochujang sauce mixed with ketchup which you can brush on a few minutes before pulling the loaf out of the oven.

Korean Kimchi Meatloaf
Korean Kimchi Meatloaf
Korean Kimchi Meatloaf
Korean Kimchi Meatloaf

Korean Kimchi Meatloaf
Korean Kimchi Meatloaf

Korean Kimchi Meatloaf

Prep Time: 5 minutes Cook Time: 55 minutes Total Time: 1 hour Servings: 6

A moist and tasty Korean style meatloaf with kimchi!

ingredients
  • 2 pounds (lean) ground beef
  • 2 cups (12 ounces) kimchi, drained and coarsely chopped
  • 1 onion, finely diced
  • 4 cloves of garlic, grated
  • 1 tablespoon of ginger, grated
  • 2 eggs
  • 1 cup breadcrumbs (gluten-free for gluten-free)
  • 1 ounce dried mushrooms, coarsely chopped
  • 1 tablespoon fish sauce
  • 2 teaspoons toasted sesame oil
directions
  1. Mix everything, form into a loaf, place on a baking sheet or in a loaf pan and bake in a preheated 350F/180C oven until it reaches 160F, about 50-60 minutes.
Option: Glaze with 1/4 cup gochujang sauce mixed with 1/4 cup ketchup!
Option: Add bacon either by wrapping the loaf in the bacon or by adding ground bacon to the mix!
Nutrition Facts: Calories 318, Fat 10.1g (Saturated 3.6g, Trans 0), Cholesterol 135mg, Sodium 709mg, Carbs 17.7g (Fiber 1.4g, Sugars 2.2g), Protein 37.0g

Nutrition by: Nutritional facts powered by Edamam
Use in:
Korean Meatloaf Patty Melt

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Food, Gluten-free, Korean, Low-carb, Main Course, Recipe

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Reader Interactions

Comments

  1. Maria Lichty says

    February 24, 2017 at 6:56 pm

    Josh loves kimchi and I bet he'll love it even more in this meatloaf recipe!

    Reply
  2. pat g. says

    February 24, 2017 at 10:26 pm

    This recipe seems like it would be VERY spicy; is it? P.S. You take the best photos.

    Reply
  3. Anonymous says

    February 24, 2017 at 11:21 pm

    I absolutely cannot wait to try this. I've been making my own kimchi at home and have been going nuts with making as many varied recipes as I can with it. Thanks for sharing the recipe with us.

    ~K from Antarctica

    Reply
  4. Alma Vorrei says

    February 27, 2017 at 8:07 am

    Your meatloaf looks incredibly tasty! I need to try it 🙂

    Reply
  5. A SPICY PERSPECTIVE says

    February 27, 2017 at 2:34 pm

    I need this for dinner tonight! Yum!

    Reply
  6. Anonymous says

    March 4, 2017 at 12:28 am

    This was so easy to make and super delicious. Also, ketchup and gochujang — greatness! Can't wait to try the kimchi meatloaf patty melt.

    Reply
  7. Sarah K says

    April 11, 2017 at 10:46 pm

    Make it…

    Reply
  8. Anonymous says

    May 2, 2017 at 6:39 pm

    Kevin-totally made this last night, and talk about a winner. I used my own homemade kimchi for it and was super pleased by how it turned out. Thanks for the recipe!

    ~Antarctic K

    Reply
  9. Lynne Jones says

    October 24, 2018 at 7:00 pm

    Kevin, I was wondering whether your breadcrumbs are fresh or dry? It would make a huge difference in texture and moisture level. Thanks!

    Reply
    • kevin says

      October 25, 2018 at 8:48 am

      I use either use old bread that I toast and pulse in a food processor or panko breadcrumbs.

      Reply
  10. Bloom says

    October 25, 2018 at 6:39 pm

    So much advertising page won’t load

    Reply
    • Stacey Caron says

      September 21, 2022 at 1:32 pm

      agreed! I can’t stand it! Just pop ups and ads all the time!

      Reply
  11. Camilla says

    May 21, 2020 at 2:33 pm

    What would you serve with this? Looks amazing and i will try it this weekend.
    Camilla

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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