Sometimes we love to cook those cozy meals that Mom used to make. How ’bout a recipe with a healthier twist than the one you put in the 1980’s time capsule? It’s a great way to use Force of Nature’s ground meat. The company’s dedicated to regenerative agriculture, so it’s a win-win for our dinner plates and the planet!
Got gochujang? Gochujang is a traditional Korean sauce full of sweet heat, umami and a touch of (good) funk. It’s what all the well-dressed meatloaf are wearing these days!
- 2 lbs Force of Nature Ground Meats of your choice
- 1 cup breadcrumbs
- ⅓ cup beef broth
- 1 ½ Tbsp Worcestershire sauce
- 2 eggs, lightly beaten
- ¼ tsp ground thyme
- ½ tsp each garlic powder, dried oregano and dried parsley
- 1 Tbsp vegetable oil
- 4 garlic cloves, minced
- 2 cups onion, finely diced
- ¾ cup finely diced celery
- Salt and pepper to taste
- 1/3 cup ketchup
- 2 Tbsp light brown sugar
- 1 Tbsp gochujang sauce
- Pinch of ground pepper
Preheat oven to 350°. Cover sheet pan with foil or parchment paper. Add ½ inch water to another sheet pan or baking pan; place on bottom shelf in oven.
Over medium heat, add vegetable oil to skillet. Add onions and celery, cook until soft (6-8 minutes). With a minute left, add garlic. Remove from skillet to cool briefly.
Mix together gently in small bowl: breadcrumbs, eggs, Worcestershire sauce and beef broth. Let breadcrumbs soak for five minutes.
To different bowl, add ketchup, gochujang, brown sugar, pinch of ground pepper. Mix well, set aside.
To larger mixing bowl, add ground meat, breadcrumb mixture, seasonings, and cooked veggies. Mix together gently and thoroughly, adjust seasonings as needed. Form into loaf shape, place on lined sheet pan. Pour half of ketchup/brown sugar/gochujang glaze over meatloaf. Put pan on oven shelf right above pan with water.
Bake 45-60 minutes, or until meat thermometer reads 165°. Cover meatloaf with remaining glaze and let rest 10-15 minutes before slicing/serving.