Mini Meatloaf with Gochujang Glaze
Description
This mini meatloaf recipe leans on Korean flavors like gochujang, ginger, scallions and cilantro. With a shorter cook time than an entire loaf, mini meatloaf is a great option for weeknights.
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Ingredients
Mini Meatloaf
- 2 slices (95g) whole-wheat sandwich bread
- ½ cup (128g) whole or 2% milk
- 2 large eggs
- 6 green onions
- ½ small bunch cilantro
- 1 (2-inch) piece fresh ginger (or 1 tablespoons ground dried ginger)
- 2 large cloves garlic
- 1 tablespoon gochujang
- Kosher salt and black pepper
- 1 ½ pounds (85/15) ground beef
Glaze
- 3 tablespoons brown sugar
- 3 tablespoons ketchup
- 1 tablespoon gochujang
Instructions
- Heat oven to 375ºF with rack set in upper-middle position.
- Tear 2 slices bread into bite-sized pieces and add to large mixing bowl. Add ½ cup milk and mash together to form a paste.
- In a mini food processor or blender, pulse 6 chopped green onions, ½ bunch cilantro, 1 (2-inch) piece ginger and 2 cloves garlic until minced.
- Add minced herb mixture, 2 eggs, 1 tablespoon gochujang, 2 teaspoons kosher salt, and 1 teaspoon pepper to bowl with soaked bread; mix to combine. Add 1 ½ pounds ground beef and mix just until combined.
- Scoop meat mixture by ¾ cup measure (about 6 ½ ounces) and form into individual oval-shaped loaves about 3 inches wide and 4 inches long. Arrange evenly on sheet pan.
- In a small bowl, whisk together 3 tablespoons brown sugar, 3 tablespoons ketchup and 1 tablespoon gochujang; brush evenly over loaves.
- Bake until an instant read thermometer inserted in the centers registers 155ºF, about 25 minutes. Turn oven to broil and broil until deeply browned on top, 5–15 minutes, depending on your oven. Rest 5 minutes before serving.
Notes
My favorite way to serve these mini meatloaves is to serve them over a bed of green peas that have been mixed with chopped kimchi, sesame seeds and toasted sesame oil.
The mini meatloaves can be prepped up to one day in advance. If you’re prepping just a couple hours ahead of time, simply place the pan in the refrigerator (no need to cover). If you’re prepping them a day ahead to time, cover the pan with plastic wrap and store in the fridge.
Remove the plastic wrap then transfer straight to the preheated oven and cook as directed. I’ve tested this with a variety of different glaze options, and a ketchup-based glaze is a classic for a reason. I make my glaze with ketchup, brown sugar and gochujang. If you’re worries about spice, you can skip the gochujang in the glaze altogether or decrease the amount slightly. Leftovers should be stored in an airtight container in the refrigerator for up to 4 days. I reheat individual servings in the microwave, but you can also gently reheat in a 325ºF oven.
Remove the plastic wrap then transfer straight to the preheated oven and cook as directed. I’ve tested this with a variety of different glaze options, and a ketchup-based glaze is a classic for a reason. I make my glaze with ketchup, brown sugar and gochujang. If you’re worries about spice, you can skip the gochujang in the glaze altogether or decrease the amount slightly. Leftovers should be stored in an airtight container in the refrigerator for up to 4 days. I reheat individual servings in the microwave, but you can also gently reheat in a 325ºF oven.
Nutrition
Serving: 1 mini meatloafCalories: 490kcalCarbohydrates: 44gProtein: 32gFat: 18gSaturated Fat: 8gCholesterol: 202mgSodium: 1087mgFiber: 8gSugar: 29g
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