Korean Meatloaf Recipe

Korean Meatloaf Recipe

This series of recipes was produced for us by chef Nick Sandler showing how to cook simple dishes outside in a pizza style wood fired oven.


Korean meatloaf with kimchi

Meatloaf isn't a thing in Korea. Yet...

Serves 4


Ingredients for the meatloaf

750g minced beef
a good old knob of ginger, peeled & chopped
4 cloves of garlic, chopped
5 spring onions, finely sliced
1 red pepper, finely chopped
1 heaped tablespoon gochujang Korean hot pepper paste
1 tablespoon soy sauce
1 heaped tablespoon tomato ketchup
The juice of a lime


The rest

1x 500g Packet of Yumchi Kimchee
More lime juice
2 spring onions, sliced
1/2 a bunch of coriander, chopped
1 red chilli, sliced

For best results cook in a Delivita or other wood fired oven using Love Logs carbon neutral wood. Otherwise a domestic fan oven can be used.



In a large bowl mix together the minced beef, ginger, garlic, onions & pepper. In a separate bowl, whisk up the soy, tomato ketchup & lime. Add to the beef mix & combine thoroughly.

Make sure your oven is nice & hot. If you are roasting this recipe in the kitchen 220-240c is good. If you are firing up the brick oven go as hot as you like but keep an eye on the roast as the flames lick up the bricks. The sugars in the dish will brown readily…

Shape the meat into a massive firm sausage & bake hard for 20-25 mins until nicely charred.

Transfer to a large serving dish. Pour the juices on top & add a pile of kimchee, sliced spring onions, chopped coriander, sliced red chilli and lime juice.

Dig in & serve with short grain brown rice to taste.