Best Turkey Meatloaf With Korean Flavors Recipes

THE BEST TURKEY MEATLOAF

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
• Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
• Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.

MEATLOAF WITH KIMCHEE AND SPICY GLAZE

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• For the spicy glaze: Whisk together the gochujang, honey and soy in a small bowl; set aside.
• For the meatloaf: Heat the canola oil in a medium saute pan over medium heat. Add the ginger, red chile flakes and garlic and cook for 30 seconds. Add the kimchee and toss to combine. Remove to a plate and let cool for 10 minutes.
• Whisk together the fish sauce, soy sauce, sesame oil and eggs in a large bowl. Add the kimchee mixture and mix to combine. Add the beef and pork and gently mix to combine.
• Put the mixture on the prepared baking sheet and form into a loaf about 12 inches long by 6 inches wide by 2 inches thick. Brush the top with the spicy glaze and bake until golden brown and the internal temperature registers 155 degrees F on a meat thermometer, about 1 hour. Loosely tent with foil and let rest for 10 minutes before slicing.
• For the fried shallots: Put the canola oil in a small saucepan and heat until it registers 360 degrees F on a deep-fry thermometer.
• Whisk together the flour and 1/2 cup water and season with salt and pepper. Dredge the shallots in the batter, transfer to the oil with a slotted spoon and fry until crisp and golden brown. Drain on a plate lined with paper towels and season with salt.
• For the shiitake mushroom salad: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown, stirring occasionally, about 10 minutes. Season with salt and pepper.
• Transfer the mushrooms to a bowl, add the cilantro, soy sauce, sesame oil, green onions and lime juice and mix to combine.
• For the fried eggs: Melt 2 tablespoons of butter over medium heat in a medium nonstick saute pan. Crack 2 eggs at a time into the pan, sprinkle with salt and pepper and cook until the whites are set and the yellows are partially set. Gently flip over and cook for 30 seconds longer. Repeat with the remaining eggs, adding more butter as needed.
• Slice the meatloaf into 1 1/4-inch slices, put on individual plates and top each slice with a fried egg, fried shallots and cilantro leaves. Serve with the shiitake mushroom salad on the side.