Korean BBQ Meatloaf + Sandwich
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Category
Main Course
Cuisine
Modern American
Cook Time
90 minutes
Ingredients
- 2 eggs, beaten
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½ cup dried bread crumbs
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4 tablespoons Spiceology Korean BBQ Seasoning
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½ cup fresh mushrooms, finely chopped
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½ cup carrots, shredded
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⅓ cup yellow onion, small diced
- 3 tablespoons ketchup
- 1 tablespoon dijon style mustard
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves, minced
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2 lbs ground beef 80/20
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½ cup pear jam
- 2 teaspoons chili garlic paste
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1 teaspoon Spiceology Ginger Root Powder or 2 teaspoons Ginger Root, Minced
- 1 cup mayo
- 3 tablespoons Sriracha
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¼ cup Kimchi (optional)
- 2 bread slices (Milk Bread if available)
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Leftover Korean BBQ Meatloaf
Meatloaf
Glaze
Meatloaf Sandwich Recipe:
Directions
Preheat the oven to 350° F.
In a saute pan over medium heat sweat the onions, carrots and mushrooms 5-6 minutes add the garlic towards the end and remove from the heat once you garlic is fragrant.
In a large bowl combine the eggs, bread crumbs, Korean bbq blend, mushrooms, carrot, onion, garlic, ketchup, mustard, Worcestershire sauce and beef and mix well.
Place into a 9x5 loaf pan and bake for 80 minutes. During the last 10 minutes spoon the glaze over the loaf.
- Remove from oven and allow to cool for 10 minutes before serving.
Meatloaf Sandwich
Slice leftover meatloaf into ½ in slices and bring to temp (stove top of medium heat or microwave to your liking).
Mix mayo and sriracha together in a small bowl set aside.
Toast your slices of bread. Spread sriracha mayo on the inside of each slice.
Once toast place the kimchi (if you have) on the bottom slice top with meatloaf and finish with top slice of bread.
I find it easiest to then slice the sandwich in half and enjoy!
