Molly Yeh's Gochujang Meatloaf Sandwiches | Girl Meets Farm | Food Network

Molly's Korean-inspired Gochujang Meatloaf Sandwiches are the perfect blend of sweet and spicy that will melt in your mouth!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Gochujang Meatloaf Sandwiches
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 2 hr 45 min (includes cooling time)
Active: 40 min
Yield: 4 sandwiches, plus leftover meatloaf

Ingredients

Meatloaf:

1 tablespoon (13 grams) neutral oil
1 medium onion, finely chopped
1 tablespoon grated fresh ginger
4 scallions, chopped
2 garlic cloves, finely chopped
1 tablespoon (13 grams) toasted sesame oil
1 1/2 pounds (680 grams) ground beef
1 pound (454 grams) ground pork
1 cup (60 grams) panko
1/4 cup (60 grams) whole milk
1 1/2 teaspoons kosher salt
2 large eggs, beaten
1/4 cup plus 3 tablespoons (119 grams) ketchup
3 tablespoons (63 grams) gochujang, divided
1 tablespoon (13 grams) light brown sugar
2 teaspoons soy sauce
1 teaspoon raw sesame seeds

Quick Pickled Cucumbers:

3 Persian cucumbers (about 8 ounces/226 grams), thinly sliced
1/4 cup (60 grams) rice vinegar
2 teaspoons sugar
1 teaspoon gochujang
1 teaspoon kosher salt
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds

Serving:

Neutral oil, for brushing
8 thick slices pullman bread
2 tablespoons (42 grams) gochujang
6 tablespoons (102 grams) ketchup
Japanese-style mayonnaise, such as Kewpie, for serving

Directions

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.

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.

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.

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.

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.

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.

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.

Cut 4 thick slices from the meatloaf (there will be leftover meatloaf, which is a good thing).

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.

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.

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Molly Yeh's Gochujang Meatloaf Sandwiches | Girl Meets Farm | Food Network
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