Korean meatloaf recipe | The Ethical Butcher

Korean meatloaf recipe | The Ethical Butcher

This series of recipes was produced for us by chef Nick Sandler and shows 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


For the meatloaf

750g minced beef
A good old knob of ginger, peeled and 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 and pepper. In a separate bowl, whisk up the soy, tomato ketchup and lime. Add to the beef mix and combine thoroughly.

Make sure your oven is nice and hot. If you are roasting this recipe in the kitchen 220-240ºC 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 and bake hard for 20-25 mins until nicely charred.

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

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