Individual Meatloaf with Tangy Tomato Glaze, BBQ Demi & Kimchi Recipe

Recipe is courtesy of Chef Michael Slavin from Houlihan’s® Restaurant.

Published by Flavor & The Menu

This recipe combines the classic, homestyle comfort food of meatloaf and dresses it up Korean-BBQ style. It features Hillshire Farm® Beef Crumbles with the spicy, rich flavor of pasilla chillies, fresh herbs, a spread of tangy tomato glaze and nestled in a rich, brown BBQ demi. It’s topped Korean style with a scoop of kimchi, garnished with micro greens and dusted with turmeric.



Tangy Tomato Glaze

3/4 CupKetchup  
1/4 CupYellow Mustard
1 Tbsp.Light Brown Sugar
1 Tsp.Chipotle Puree


Meatloaf Prep

1 Tbsp.Yellow Onion, finley minced 
2 tsp. Dried Pasilla Chiles, reconstituted in urn water for 1 hr., finely minced
2 Tbsp. Tuscan Bread, crust removed, finely minced
3 Tbsp. Heavy Cream
½ tsp.  Minced Garlic
¼ tsp.   Salt & Pepper Blend
4 oz. wt. Hillshire Farm® Beef Crumbles, finely minced
1 tsp. Chopped Cilantro
½ tsp.    Chopped Parsley
2 Tbsp.  Liquid Egg Yolks
1 Tbsp. Tangy Tomato Glaze (R)


BBQ Demi

1/4 CupBBQ Sauce   
3/4 CupDemi Glaze


For Service

#30 scoop Prepared Kimchi, drained
3 tsp. Dried Pasilla Chiles, reconstituted with olive oil, sherry vinegar, S&P and Chopped Cilantro
1 tsp.Turmeric 
1/2 Tsp.Micro Greens



For the Tangy Tomato Glaze:

Combine all ingredients in a mixing bowl with a wire whisk.

For the Meatloaf Prep:

Place onion in a robot coupe and run for 30 seconds, scrape down sides and run for another 30 seconds until finely minced. Remove from robot coupe and reserve. Place dried pasilla peppers in the robot coupe and run for 30 seconds, scrape down the sides and run for another 30 seconds until finely minced. Remove from robot coupe and reserve. In a plastic lexan, combine Tuscan bread, heavy cream, minced onions, minced peppers, garlic, salt and pepper. Using gloved hands, combine well making loose paste with no dry breadcrumbs. Weight out the beef crumbles and add to the lexan. Add chopped cilantro, parsley and egg yolks. Thoroughly mix with gloved hands so bread paste is evenly distributed with beef crumbles. Work quickly with the meatloaf mixture so it stays cold. Spray the inside of a 3 ¼” ring mold with pan release. Fill the ring mold with 7 oz. wt. of meatloaf mixture. Lightly press down to remove any air pockets. Place in a 325° oven on low fan for 8 minutes. Brush the top with 1 Tbsp. of tangy tomato glaze and place in a 350°F oven on high fan for an additional 7 minutes.

For Service:

Ladle 1 fl. oz. of BBQ demi onto the center of the plate. Remove meatloaf from the oven and place on the center of the plate on the BBQ demi. Scoop kimchi onto the front of the meatloaf. Place reconstituted pasilla chiles on center of the meatloaf. Garnish with micro greens. Dust turmeric around the edge of the BBQ demi.  

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