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If your meatloaf is lacking a bit of excitement, give it a flavorful, Korean kick with kimchi and a spicy gochujang glaze.

Kimchi Meatloaf Roll


  • For the meatloaf:

  • 1 pound ground beef

  • 1 pound ground pork

  • 1 cup kimchi, finely chopped

  • 1 cup panko

  • 1/2 cup milk

  • 3 garlic cloves, grated

  • 1/2 sweet onion, grated

  • 3 tablespoons cornstarch

  • 1 tablespoon soy sauce

  • 2 teaspoons sesame oil

  • 1 egg

  • Salt & pepper to taste

  • For the filling:

  • 2 cups shiitake mushrooms, chopped

  • 3 cups raw spinach

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

  • For the glaze:

  • 2 tablespoons gochujang

  • 2 tablespoons ketchup

  • 2 tablespoons honey


  1. Preheat oven to 450°F. In a dry pan, cook mushrooms until softened. Add spinach to wilt. Allow any excess moisture to evaporate. Mix in seasoning and set aside.

  2. In a large bowl, combine panko and milk to soften. Then add the rest of the meatloaf ingredients and mix with hands until well combined.

  3. Grease a parchment-lined baking sheet with cooking spray. Dump and spread mixture across the parchment to create a 8'x13' rectangle. Spread mushroom and spinach mixture on top. Use the parchment to help roll the meatloaf into a tight log. Shape and press the sides to close.

  4. In a small bowl, mix glaze ingredients. Spoon and spread half of the glaze on top. Bake for 10 minutes. Reduce heat to 400°F, remove loaf from oven, spread remaining glaze and cook for another 40 minutes or until internal temperature reads 160°F.

  5. Allow meatloaf to rest for 10 minutes before slicing and serving.

Kimchi Meatloaf Roll




Daily food & travel inspiration in your inbox

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