Meatloaf with a Ketchup and Gochujang Glaze
MAAAA! THE MEATLOAF! @#$%!
Ahem. Now that I got that out of the way, let me tell you about one of my favorite things from my childhood: meatloaf.
Whoops, wrong photo
No, not that Meat Loaf.
I’m talking about the nostalgia-fueled comfort food your Mom used to make with a side of peas or sauteéd greens and mashed potatoes. You know, the massive mound of tender ground beef that tastes like a rich, juicy meatball with a firm but soft texture.
Man, I love this meal so much
Meatloaf is iconic, like hamburgers and apple pie iconic. It’s a multi-generational staple that got American families through the Great Depression back in the 1930s, and it’s easy to understand why. Meatloaf is economical, effortless, and homey. It also makes a tasty sandwich for leftovers the next day. You don’t even have to reheat it; I throw mine between two slices of bread, take a big ol’ bite, and BOOM. I got myself a quick, no-fuss meal on the go.
The quintessential mise en place photo
While some elitists may consider meatloaf to be an unsophisticated, low-brow abomination of a dish based on its unpretentious appearance and humble origins, to those snobs, I say GET REKT. Sure, a giant two-pound slab of ground beef smothered in ketchup isn’t exactly healthy, but it’s an enduring classic for a reason.
Comfort food cuts through the pomp and circumstance associated with fine-dining by providing us with a sentimental refuge from the stress of adult life. It transports us back into our childhood kitchens, where the simple, home-style cuisine our parents prepared kept us warm, full, and feeling safe. Meatloaf is accessible, fantastic, and it’s here to stay. Real talk.
A mandala of flavor in a bowl
All mixed up like the 311 song
Let’s be honest with ourselves for a moment. Most of the best meals you’ll have in your life won’t be at a Michelin starred restaurant or from a self-important chef at an ostentatious eatery. They’ll be from the home cook that welcomed you into their household and gave you a seat at the table. For me, those people are my family and the parents of my friends. There are not many things that compare to the solace and satisfaction a solid home-cooked meal can give you, and that’s the truth.
According to the Fix article, Kitchen Confidential: The Health and Social Benefits of Home-Cooked Meals, “Research finds that people who eat home-cooked meals on a regular basis tend to be happier and healthier and consume less sugar and processed foods, which can result in higher energy levels and better mental health.” Noted. As if we needed another reason to stay home for dinner these days.
I just want to grab a blanket and take a nap on this thing
Glazed and (not) confused
For my recipe, the secret is in the sauce. It’s so tangy! I like to add gochujang paste (fermented chili paste) to the ketchup-based glaze for added depth of flavor. Gochujang paste tastes spicy, salty, and sweet. It’s like sriracha, but with a more smokey, sundried pepper flavor. Long story short, it’s freakin’ delicious.
I go hard with the onions in my meatloaf. I caramelize a diced onion, and on top of that, I add a packet of Lipton onion soup into the mix. I also pour milk or half & half into the loaf since it helps keep the meat succulent and moist.
LOL at me dressed like I’m robbing someone of their dinner
Nobody likes a dry meatloaf, so make sure you don’t over-compress the beef by mixing or squeezing it too much. Buying ground beef with higher fat content makes the meat juicier, as does the use of a blend of meats like lamb or pork.
Everyone has their version of meatloaf, and that’s what makes it unique and interesting. I love the idea that there is so much variation in something so simple. From using Ritz crackers or Panko instead of breadcrumbs to tossing in hard-boiled eggs, mozzarella, or ham, one thing is as clear as day; meatloaf is only boring if you’re boring.
Eat that, haters!
And I would do anything for love, but I won’t do that— unless that is adding chili paste to my ketchup glaze. Then I will most certainly do that
Meatloaf Ingredients
2lbs of ground beef, 85% lean (or 80%)
2 eggs, lightly beaten
1 medium onion, diced and caramelized
1 garlic clove, minced
1 cup of Italian breadcrumbs
1/2 cup of milk or half & half
2 tablespoons of ketchup
1 tablespoon Worcestershire sauce
1 tablespoon of extra virgin olive oil
1 Lipton onion soup packet
1 teaspoon of thyme
Salt and black pepper to taste
(optional) Fresh parsley for garnish or to mix in
Glaze Ingredients
1/2 cup of ketchup
2 1/2 tablespoons of brown sugar
1 tablespoon of red wine vinegar
1 tablespoon of gochujang paste
1 teaspoon of brown mustard
1 teaspoon of garlic powder
Caramelized Onions Ingredients
1 medium white onion
Pinch of sugar
Pinch of salt
Cooking Instructions
Preheat the oven to 375 degrees
In a pan, caramelize the onion on low heat, covered, for 30-40 minutes. Add a sprinkle of salt and sugar
Combine the glaze ingredients in a bowl
In a separate large bowl, work together all of the meatloaf ingredients. Use your hands to mush them until combined, but DO NOT over mix
In a lightly greased loaf pan or a baking dish (if you enjoy crispy edges), spread and form the meat into a loaf shape
Cook for 15 minutes
Remove the meatloaf from the oven and glaze it, generously coating the top and sides
Rotate and cook for 35 minutes, or until the internal temperature reaches 160°F
Remove the meatloaf from the oven and let it rest for 5 minutes
Garnish with fresh parsley. Slice and serve
