Beauty shot of Molly Yeh's Gochujang Meatloaf Sandwiches, as seen on Girl Meets Farm Season 13
Recipe courtesy of Molly Yeh

Gochujang Meatloaf Sandwiches

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  • Level: Intermediate
  • Total: 2 hr 45 min (includes cooling time)
  • Active: 40 min
  • Yield: 4 sandwiches, plus leftover meatloaf
This is Molly’s Korean-inspired meatloaf sandwich…it fuses American comfort food with Korean flavors in one juicy, succulent sandwich and works perfectly. The meatloaf is covered in a spicy-sweet umami coating of gochujang and ketchup and layered between two slices of soft white bread; it’s a dreamboat combination of flavors and textures.

Ingredients

Meatloaf:

Quick Pickled Cucumbers:

Serving:

Directions

  1. For the meatloaf: Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a 9-by-4-by-4-inch Pullman loaf pan with parchment paper, allowing for a 1-inch overhang on the long sides.
  2. Heat the neutral oil in a medium skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Add the ginger, scallions and garlic and cook until the scallions have softened, about 2 minutes. Stir in the sesame oil and remove from the heat. Transfer the vegetable mixture to a large mixing bowl and allow to cool completely.
  3. Add the beef, pork, panko, milk, salt, eggs, 1/4 cup of the ketchup and 2 tablespoons of the gochujang to the bowl. Using clean hands, mix until all of the ingredients are well combined. Press the mixture into the lined pan and smooth the top. Place on a baking sheet and bake for 45 minutes.
  4. For the quick pickled cucumbers: Meanwhile, in a nonreactive bowl, jar or food storage container, combine the cucumber, rice vinegar, sugar, gochujang, salt, sesame oil and sesame seeds. Toss well. Cover and refrigerate while the meatloaf bakes.
  5. To make the glaze: In a small mixing bowl, stir together the brown sugar, soy sauce, remaining 3 tablespoons ketchup and remaining 1 tablespoon gochujang.
  6. After 45 minutes, brush the top of the meatloaf with the glaze and sprinkle with the sesame seeds. Continue to bake until nicely glazed on top and cooked through (a thermometer inserted in the center will read 160 degrees F), 45 to 55 minutes more. Remove to a rack to cool for 10 minutes, then remove from the pan using the parchment as handles. Let cool until warm.
  7. For serving: Heat a large skillet over medium heat and brush with neutral oil. Add as many bread slices as will fit in the skillet. Toast until golden, about 1 minute. Flip and toast the other side. Repeat until all of the bread is toasted.
  8. Cut 4 thick slices from the meatloaf (there will be leftover meatloaf, which is a good thing).
  9. Spread each slice of bread with some of the gochujang. Spread the ketchup on half of the slices, then top with a slice of meatloaf and some of the pickles. Spread mayonnaise on the remaining bread slices. Top the sandwiches and cut in half to serve.
  10. Leftover meatloaf will keep for 3 or 4 days, well wrapped, in the fridge. The quick pickles will keep for 3 or 4 days as well, though they may get spicier over the course of time.