Give a fun Asian twist to a classic comfort food dish with this gluten free and paleo Asian Meatloaf. It’s crazy easy to make yet so full of flavor!
Growing up in a Korean household, meatloaf wasn’t something we ate in our home. I somehow first learned about it in college, and I remember being completely grossed out at the concept. “It’s like a loaf of bread… but with meat??? Ew…” And then I tried it at a local restaurant in Brooklyn and it completely changed my mind. It was delicious, comforting, and packed with flavor, and it surprised me in the best way.
Ever since, I’ve been making various gluten free versions at home, especially when there are no protein sources other than ground meat in the fridge. This Paleo Asian Meatloaf recipe was inspired by ALL the Korean cooking I’ve been doing for the Korean Paleo Cookbook (finally available for pre-order!), and it’s one of my favorite versions yet!
As with all meatloafs (meatloaves?), the instructions are super simple. Mix meat, binder (an egg, in this case), and veggies together and bake them in a delicious, flavorful ketchup base sauce. In this recipe, you’ll find that the sauce is heavy on the coconut aminos to bring out the umami Asian flavor and it actually goes surprisingly well with a bit of ketchup mixed in there.
If you end up having leftovers, take the slices of the meatloaf and pan fry them in a little bit of oil for a few minutes on both sides. This will create a slight char and moisten up the meat again and they’ll taste as good as new! So delicious with some veggies and rice on the side. It’s an easy weeknight dinner since most of the work is done in the oven so you can enjoy that time doing other more important things, and you’ll have a tasty, filling meal at the end of it.
Paleo Asian Meatloaf
Give a fun Asian twist to a classic comfort food dish with this gluten free and paleo Asian Meatloaf. It's crazy easy to make yet so full of flavor!
Preheat oven to 350 degrees F.
Combine all ingredients for the meatloaf in a large bowl, and mix well.
Transfer the mixture to a 9x5 loaf pan.
Bake for 45 minutes.
While the meatloaf is baking, stir together "soy" glaze ingredients in a small bowl.
Once the meatloaf is done cooking, remove from the oven and carefully tilt it over the sink to pour out the juice that has cooked out of the meat.
Pour the glaze over the meat, spreading it out with a spatula, and bake in the oven for 10 more minutes.
Sprinkle with chopped green onions and let the meatloaf cool for 10 minutes before slicing them to serve.
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