Individual Meatloaf with Tangy Tomato Glaze, BBQ Demi & Kimchi Recipe
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.
Ingredients
Yield: 1-2 EACH
| Amount | Main ingredients |
|---|---|
| 1 Tbsp. | Yellow Onion - Finely Minced |
| 2 tsp. | Dried Pasilla Chiles - Reconstitued In Urn 1 Hour, Finely Minced |
| 2 Tbsp. | Tuscan Bread, Crust Removed - Finely Minced |
| 3 Tbsp. | Heavy Cream |
| 1/2 tsp. | Minced Garlic |
| 1/4 tsp. | Salt & Pepper Blend |
| 4 oz. wt. | Hillshire Farm® Beef Crumbles - Finely Minced |
| 1 tsp. | Chopped Cilantro |
| 1/2 tsp. | Chopped Parsley |
| 2 Tbsp. | Liquid Egg Yolks |
| 1 Tbsp. | Tangy Tomato Glaze |
Sub-Recipes Ingredients | |
| Tangy Tomato Sauce | |
| 3/4 Cup | Ketchup |
| 1/4 Cup | Yellow Mustard |
| 1 Tbsp. | Light Brown Sugar |
| 1 Tsp. | Chipotle Puree |
| BBQ Demi Glaze | |
| Yield: 1 Cup | |
| 1/4 Cup | BBQ Sauce |
| 3/4 Cup | Demi 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 |
Sub-Recipes Ingredients | |
| Tangy Tomato Glaze | |
| Step 1: Using a wire wisk, combine all ingredients in a mixing bowl. | |
| Step 2: Set aside for service. | |
| BBQ Demi Glaze | |
| Step 1: Using a wire wisk, combine all ingredients in a mixing bowl. | |
| Step 2: Set aside for service. | |
| For Service | |
| Step 1: Ladle 1 fl. oz. of BBQ demi onto the center of the plate. | |
| Step 2: Remove meatloaf from the oven and place on the center of the plate on the BBQ demi. | |
| Step 3: Scoop kimchi onto the front of the meatloaf. | |
| Step 4: Place reconstituted pasilla chiles on center of the meatloaf. | |
| Step 5: Garnish with micro greens. | |
| Step 6: Dust turmeric around the edge of the BBQ demi. | |
Products in this recipe
Directions
- 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 bowl, 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 Hillshire Farm® Beef Crumbles and add to the bowl.
- Add chopped cilantro, parsley, and egg yolks. Thoroughly mix with gloved hands so bread paste is evenly distributed with Hillshire Farm® Beef Crumbles . Work quickly with the meatloaf mixture so it stays cold.
- Spray the inside of a 3 1/4” 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°F 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.
