EATS: Kimchi Meatloaf

3

February 22, 2013 by annmquintero

I had a dream, Amazons. A dream born from impulse shopping. While I was at my little local market, I saw they had jars of kimchi in stock. If you’ve never had kimchi, it’s… well, it’s amazing. It’s a spicy Korean fermented cabbage that’s full of probiotics. It’s used in Korean cuisine as an appetizer, a condiment, flavoring, and as a main ingredient in stews and pancakes. As always, check your labels. Some kimchi may add sugar, but the one I used doesn’t. (Edited to add: Kimchi continues to ferment and develop flavor in the jar. It will become spicier and more complex over time. Also because of this continued fermentation, don’t be alarmed if your kimchi is a little… fizzy. This is perfectly normal.)

IMG_0246When I got home, I started racking my brain for what to do with the kimchi other than eat it straight out of the jar, standing in front of the fridge in the middle of the night. As it happened, I’d also purchased ground beef the same day and an idea began to form. After a little brainstorming and consulting with some fellow food nerds, I had a fully formed concept for experimental meatloaf. You’ll find this meatloaf has a lot fewer ingredients than my last, largely because kimchi has SO much flavor already built in that I wouldn’t want anything to clash with it.

I also recently acquired a muffin tin and remembered that it’s possible to make mini-meatloaves in said tin that are not only cute, but cook a lot faster!

What you’ll need:

Knife
Cutting board
Grater
Large bowl
Muffin tin
Ice cream scooper or spoons

Ground beef, 1lb.
Ground pork, 1lb.
Sweet potato, 1, shredded
Kimchi, 1 jar, chopped
Eggs, 2, beaten
Cilantro, chopped
Salt and pepper

Preheat your oven to 350F

This is going to be so simple you’ll want to smack me. Put all the ingredients in the bowl and mix with your hand. Use a glove if it makes you feel squicky touching raw meat.

When it’s all really well-integrated, use the ice cream scoop or two spoons to portion into the muffin tin.

IMG_0249Pop it in the oven. In 25-30 minutes, check their doneness with a toothpick.

That is it, my Amazons. I served it with a shredded cucumber and radish salad with red bell pepper and a lime, ginger, spicy dressing. How are YOU going to get creative with your food this week? Tell us in the comments!

(If this is your first time reading EATS, I encourage you to check out the Introductions post for my philosophy and list of must-have kitchen items.)

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3 thoughts on “EATS: Kimchi Meatloaf

  1. Uriel Maimon says:

    was it too spicy for the likes of me?

    • annmquintero says:

      My guess is no. I actually made this in two batches. I started with only half the jar of kimchi, just to be safe, but found I wanted more once I tasted it. Using the whole jar upped it from “faintest hint of kimchi” to “oh yeah, I can totally taste the kimchi in this!”

      But I know you have a sensitive tummy, so play with your proportions and keep an eye out for mild varieties of kimchi!

  2. Darlene McC says:

    Ooo. I had no idea it would become stronger over time. Good to know!

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