Mini Korean Meatloafs

• 2 lb ground beef
• 1 bottle Annie Chung's Go Chu-Jang Korean cooking sauce
• 3/4 cup soy sauce
• 2 tbsp dried minced onions
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp crushed pepper flakes
• 1 tbsp toasted sesame seeds
• 1 tsp ground white pepper
• 1/2 cup brown sugar
• 1 bunch scallions; minced
• 2 stalk celery; small dice
• 1 stalk leek; minced
• 1 can french fried onions
• 1 envelope dried soup mix
• 2 eggs
• 1 pinch kosher salt and white pepper

1. Combine Go Chu-Jang, soy sauce, ginger paste, garlic paste, brown sugar, sesame seeds, and pepper flakes together in a small mixing bowl.
2. Whisk.
3. Season beef with dried onion soup mix and salt.
4. Add eggs, scallions, celery, and leeks.
5. Crumble fried onions to consistency of large, coarse panko bread crumbs to use a binder.
6. Toss to combine.
7. Add wet ingredients.
8. Toss to combine.
9. Form into compact, mini meatloafs.
10. Bake at 300 for approximately 1 hour or until thermometer reaches 155
11. Variations; Chili powder, lemon, lemongrass, lime, caramelized onions, cayenne, fresh ginger/garlic, sesame oil, habanero

ground beef, cooking sauce, soy sauce, onions, ginger paste, garlic, pepper flakes, sesame seeds, ground white pepper, brown sugar, scallions, celery, french fried onions, eggs, kosher salt

Taken from cookpad.com/us/recipes/349432-mini-korean-meatloafs (may not work)