Hearty Hoisin Meatloaf with Gochujang Glaze
I’ve been making a variation of this meatloaf for years— the original from which this is based is called Bill Blass’ Meatloaf, because this was in fact a signature recipe that my old boss Mr. Blass would make for dinner parties. (I still refer to him as Mr. Blass, as most of us who had the privilege of knowing and working for this American fashion legend do. Or maybe it was just me— fresh out of design school and so wide-eyed and excited— who did.) There is nothing heartier and more satisfying on a cool Fall evening to tuck into a thick slice of meatloaf. I’ve given Mr. Blass’ recipe my own Asian-influenced spin with the umami-hit of hoisin and cilantro and such. I’ve also omitted the bacon on top (there is enough fat from the meat, but feel free to add it back) for a gochujang ketchup glaze. Also, original recipe calls for veal— if you prefer to abstain from veal you can swap it out for more pork.
Serves 6
INGREDIENTS
1 onion, diced
2 garlic cloves, minced
3 tbsp unsalted butter
¼ tsp ground coriander
2 tbsp hoisin sauce
1 tbsp thyme leaves
1 lb. ground beef
1 lb. ground veal
1 lb. ground pork
¼ cup flat leaf parsley, chopped
¼ cup cilantro, chopped
1 scallion, thinly sliced
⅓ cup Greek yogurt
½ cup panko, toasted
2 large eggs
½ cup ketchup
¼ cup gochujang
1½ tsp kosher salt
1 tsp black pepper
METHOD
Preheat oven to 350F.
In a sauté pan over medium heat, add butter, coriander, garlic and onions and cook until soft and translucent— approximately 4-5 minutes, then stir in hoisin and thyme. Remove from heat and allow to cool.
In a large bowl add ground beef, ground veal, ground pork, flat leaf parsley, cilantro, scallions, Greek yogurt, and panko. Beat eggs in a small bowl and add to meat mixture. Add in cooled onion mixture and season with salt and pepper. Use clean hands or a fork and mix until combined— be careful to not overwork the mixture.
Transfer mixture to an 8 x 4 loaf pan and smooth top. In a small bowl, mix together ketchup and gochujang and spread in an even layer on top of loaf. Place loaf pan on a foil-lined rimmed sheet pan (during cooking the meatloaf will release a fair amount of fat— don’t worry that’s where the flavor is!). Bake on the center rack for 1 hour. Remove from oven and allow to cool. Carefully tip pan and drain any liquid from loaf pan out. Slice and serve with more gochujang ketchup.