Friday, May 11, 2012

Korean Meatloaf

Some time ago, I came across an article which talked about the school lunches at some of NYC's private schools.  The things they were being served were not in line with how I remember school lunches being where I grew up.  (Granted, I went through a french-fries-and-donuts phase in junior high, so I may not be too authoritative on this subject).  However, when I saw that the chef from one of those school's publishes some of his recipes online, I had to check it out.  (Gotta keep up with the Jones' right?)  We're not a big meatloaf family--in fact, I like this recipe better as meat balls--but we loved this one.  And I feel totally justified in being a little bit snooty when serving it.

Korean Meatloaf
(adapted from The Calhoun School)
Printable Recipe
Serves 8

1 1/2 pounds ground turkey
4-5 green onions, chopped
2 cloves garlic, minced
1 teaspoon ginger powder
1 teaspoon black pepper
1/2 teaspoon chili powder
1 tablespoon toasted sesame seeds
1/4 cup oil
1/4 cup soy sauce
2 tablespoons chopped cilantro

Serving Sauce:
1 clove garlic, minced
2 green onions, chopped
1/2 cup soy sauce
1/4 cup white vinegar
2 tablespoons oil
1 tablespoon sugar
1 tablespoon toasted sesame seeds
1/2 teaspoon chili powder

1) Mix the ground turkey with the remaining ingredients in a medium size bowl.
2) Make a loaf out of the turkey mixture, and roast in oven at 400 degrees about 30 minutes, or until it reaches internal temperature of 155 degrees.  Allow meatloaf to cool before slicing.
3) Combine all sauce ingredients. Serve sliced meatloaf over rice with sauce.  Enjoy!

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