Field to Fork – Kimchi Meatloaf
I admit it. I am not a fan of meatloaf but my husband loves it. I am constantly looking for ways to infuse some different flavors into the American classic. I put together this super easy recipe for meatloaf with a little kimchi kick! Love to hear what you think!
Kimchi Venison Meatloaf
- 2 shallots
- 4 cloves garlic
- 1-1/2 c. kimchi (hot)
- 1 egg
- 3/4 c. breadcrumbs
- 1 lb. ground venison
Preheat oven to 350 degrees.
Chop shallots & garlic and kimchi.
Beat the egg.
Mix the egg, shallots, garlic and kimchi thoroughly.
Add bread crumbs and form a loaf.
Place in deep dish pan. (I used a bread pan which ended up filling just over half of the pan.)
Bake in the oven for 45 minutes.
Served with asparagus and brown rice, drizzled with a mixture of white wine, sesame oil, garlic and lemon juice and sprinkled with toasted sesame seeds.
Wisk together:
- 1 T. sesame oil
- 1/2 t. garlic salt
- 1/4 c. lemon juice
- splash of white wine
