This Bulgogi Pork Meatloaf by my lovely friend Monita Sen will definitely have you singing her praises! You won’t believe how easy it is to put together! 😀
Foreword: Back in early November 2016, in the run up to the ‘Gilmore Girls: A Year in the Life’ revival, I first came across Monita Sen’s Instagram handle. She had taken up a 31-day self imposed challenge to recreate recipes from the 7 seasons of ‘Gilmore Girls’. Being a huge GG fan, I was gobsmacked by the creativity and dedication that came through in her food & photography. I couldn’t help but reach out to this fellow GG fan who loves food just as much as I do! 🙂
Five months later, here we are. Friends living on different continents with a crazy time difference, yet united by our love for all things food! Her culinary prowess; her fabulous way with words; her sunny, colourful photography; and her beautiful personality simply meant I had to have her do a guest post for The Foodscape! And lucky for me, and you guys, she agreed! Here’s Monita Sen’s blog post and recipe for her succulent and flavourful Bulgogi Pork Meatloaf. ❤
Winola, in all her energetic exuberance, reached out to me about four or five months ago, greeting me from continents, and thousands of miles away, with the warmth and friendship of a long-time friend I’ve known forever. Though we’ve never met – she’s in Mumbai, India and I’m in Toronto, Canada – I couldn’t help but find myself immediately endeared to this bright, smart, and incredibly talented woman, never thinking I’d be sharing my recipe for Korean style Bulgogi Pork Meatloaf on her cheerful blog.
When Winola approached me to do a guest spot on her blog I was beyond thrilled, and amazed by the grace and confidence with which she would allow another foodie to enter her domain, and let them have the mic. So I decided to create something new for this special entry, as her first guest blogger.
I am not a regular baker like Winola. My cakes tend to look like they were made by drunk, angry deviants who also suffer from severe cataracts. So, needless to say I came up with a savoury meatloaf recipe instead of attempting to keep to her general theme.
Korean style Bulgogi meatloaf is an easy change up from the traditional American version, with a homemade Bulgogi sauce, free of MSG, using organic soy sauce. Bulgogi is a popular Korean marinade for barbecuing thinly sliced beef or vegetables; a sweet, salty, garlicky treatment that can either be amped up with the addition of chili powder or flakes, or kept mild and savoury with the simple ingredients of soy sauce, sesame oil, garlic, pear or apple, ginger, black pepper, and the depth of brown sugar. Organic soy sauce has a less salty flavour than regular soy sauce, so if you’re unable to find the organic kind, I would recommend that you reduce the amount of soy sauce, and taste test the Bulgogi sauce for the level of salt you prefer, before pouring it into the pork to mix.
Here’s what you need to make this delicious Korean style Bulgogi Pork Meatloaf.
For the Meatloaf mix:
- Lean Ground Pork – 1 lb (454 g)
- Regular Ground Pork – 1 lb (454 g)
- Soy Sauce – 1/4 cup, preferably organic, MSG free
- Brown Sugar – 2 tbsp
- Garlic – 4 to 5 cloves, minced
- Spring Onions/Scallions – 1/2 cup, chopped
- Ginger – 2 and 1/2 tbsp, grated
- Black Pepper – 1/2 tsp or to taste
- Chili Powder – 1/2 tsp or to taste
- Sesame Oil – 3 tbsp
- Sesame Seeds – 3 tbsp, toasted
- Apple/Pear – 1, peeled and grated
- Egg – 1
For the Meatloaf Topping:
- Brown Sugar – 2 tbsp
- Soy Sauce – 2 tbsp
- Sesame Seeds – 1 tsp, toasted
- Sesame Oil – 1/2 tsp
Tools: Non-stick loaf pan, roughly 9 inches × 5 inches.
To make the Bulgogi meatloaf let’s start with making the topping:
- In a cereal bowl, mix the soy sauce, brown sugar, sesame oil and toasted sesame seeds. Mix and set aside.
Here’s how you make the Bulgogi Pork Meatloaf mix:
- Preheat your oven to 375° F/190°C.
- In a large mixing bowl combine the soy sauce and brown sugar and stir well. Let it sit for a few minutes to let the brown sugar dissolve.
- Next, add the minced garlic, chopped scallions/spring onions, ginger, black pepper, chili powder, sesame oil, sesame seeds, 1 grated apple or pear, and the egg and mix well. This makes your Bulgogi sauce.
- Into the bowl of the Bulgogi sauce tip in both lean and regular ground pork and mix well.
- Put the meat mixture into a loaf pan, making sure to press down and create a smooth surface with your hand or the back of a spoon.
- Pour the reserved topping over the surface of the meatloaf, making sure to use the back of a spoon to spread the sauce evenly all over the top.
- Place on a baking tray, and bake for 40 minutes, turning up to the broil function for the last 5 minutes to caramelize the topping.
- Take it out of the oven and let the meatloaf rest for about 10 minutes, before slicing and plating.
- Once the meatloaf is cooked it will produce a lot of juices from the fat drippings and the sauce. Please don’t throw this away, as it makes a flavour packed gravy to serve over the sliced meatloaf.
- Serve with plain rice or glass noodles as I’ve done here, and a simple salad of cucumbers with salt and pepper.
The beautiful part of this meatloaf is that pork is incredibly tender and makes for a juicy, moist meatloaf. Also, there’s enough to turn the leftovers into work or school lunches. So you end up getting more than one meal out of this quick and easy main. This makes wonderful cold meatloaf sandwiches that will make you look forward to going to work, just so you can pull out that sandwich and make your co-workers drool. I hope you enjoy! 🙂