Kimchi Meatloaf Roll

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


  • 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.