July 13 2013
I had mixed kimchi in a beef burger and loved it so my next try with it would be a meatloaf. I searched the net for some ideas on other seasonings to add. I ran across a recipe from ladyandpup.com for a kimchi meatloaf sandwich topped with cheese on some good toasted bread. I decided I wanted to use her recipe. I changed some on her ingredients and the cooking method.
I used 1 ¾ pounds 80-20 ground beef and added a bacon beef burger I had. I had to use fresh baby bella mushrooms, I could not find dried. I chopped and soaked them in half and half. I left out the ginger and the corn starch. I knew I could not find dashi so used a teaspoon of chicken bouillon granules.
I could not find Korean Gochujang for the glaze so I used Mae Ploy sweet Korean sauce, it was sweet but had a little heat to it.
I made up the meatloaf a few hours early and in the fridge. I think some chill time helps hold it together. I made up the corn casserole then put the glazed meatloaf in the oven at 485 deg. for 11 minutes to start browning and then it went in my Traeger heated to 325 deg. I put the casserole in the smoker too. Total cook time was 1 hour 20 minutes for an IT of 160 deg. for the meatloaf. I brushed on some more of the glaze after 1 hour.
I sliced the meatloaf for two sandwiches, topped with a slice of Swiss cheese and some Mexican blend shredded cheese. I placed under the broiler to melt the cheese, and had the bread toasting in my steel skillet. For me this is easier than browning the whole sandwich and having to flip.
I served the sandwiches with the corn casserole and some marinated tomatoes, onions, and cucumbers.
For me the sandwich was great. My wife who does not like kimchi even thought it was good.
Link to Meatloaf Recipe
http://www.ladyandpups.com/2013/02/11/kimchi-meatloaf-melt-eng/Corn Recipe:
Don’s Cheesy Squash Tomato Corn Pudding
6 ears fresh corn, boiled, cut from the cob, 3 cups
1 pkg. 8 oz. cream cheese, use about 2/3
1 cup shredded sharp cheddar cheese
2/3 cup milk
1/3 cup cornmeal
1 egg
1 Tbs. sugar
Salt & pepper to taste
Place the 6 ears of corn in salted water & bring to a boil, after 6 min cool down with cold water. Cut kernels from the cob & scrape well.
Mix all the above, except the corn in a bowl. Cream cheese can be a little lumpy. Stir in the corn & set aside.
1 med yellow squash, sliced
Chopped Vidalia onion
Tomatoes sliced
Sauté the yellow squash & onion in a little olive oil, on med hi heat until just soft. Add a little salt & pepper; pour into bottom of casserole dish. Add the corn mixture on top. Slice enough tomatoes to cover the top. Bake in 350 deg oven for 45 min to one hour until set & edges browned. I did mine in my Traeger, at 325 deg for one hour.
Meatloaf ingredients
Ready to mix
Chopped Kimchi
Glaze
Meatloaf
Squash and onions for casserole
Ready to bake
11 minutes in the oven
In the smoker
Resting
My salad
My Plate
Smokin Don
