The inspiration for this Guchujang Turkey Meatloaf is my habit for falling in love with an ingredient. I bought some guchujang after seeing it on FOOD NETWORK SHOWS for years. I wanted to try it and I find all different ways to use it. It is the KOREAN VERSION of sriracha – my definition. It is sweet and spicy so it is perfect for so many savory dishes.
So a natural recipe to use this sauce is meatloaf. It is a perfect variation to the typical chili sauce to top the meatloaf. As is my style, and my learning, I used the guchujang in more than one layer of this recipe. While softening the vegetables, I flavored them with the guchujang. Then, the veggies were mixed into the turkey meatloaf. I also have learned to heighten the unique characteristics of my main ingredient when I make my dishes. I want to repeat that idea, enhance the flavors of the dish by highlighting the main spice used in the recipe.
Accordingly, I added brown sugar to enhance the sweetness. I also used hot sesame oil to kick it up some more. I added garlic and ginger and rice wine vinegar to balance the guchujang. The flavor profile was rounded out with gluten free soy sauce which added some more sweetness and a little bit of saltiness. The flavor of the guchujang is inside the turkey meatloaf and on top of the meatloaf. if you have not tried this sauce, this paste, you will really like it. So give it a try.
The cast of characters.
The assembling of the guchujang turkey meatloaf.
The Guchujang Turkey Meatlaof.
Guchujang Turkey Meatloaf
- 2 LBs Ground Turkey
- 1/2 Whole Red Onion diced
- 2 Stalks Celery diced
- 1 Stick Carrot diced
- 3 Cloves Garlic minced
- 2 Inches Ginger grated
- 3 Tbsp Guchujang divided
- 1/4 Cup Gluten Free Soy Sauce divided
- 2 Tbsp Rice Wine Vinegar
- 1 Tbsp Hot Sesame Oil
- 1 Tbsp Brown Sugar
- 1 Tbsp Olive Oil
- 1/4 Cup Gluten Free Bread Crumbs
- 3 Whole Eggs beaten
- 2 Tsp Corn starch
Begin by heating the olive oil in a skillet over medium heat. Add the celery, carrots and onions and soften for 4 - 5 minutes. Add the 1 tablespoon of the guchujang and a teaspoon or two and mix well. Cook for 1 minute. Add in the garlic and cook for another minute. Remove from heat and let cool.
Combine the ground turkey with the beaten eggs. Add in the gluten free bread crumbs followed by the sauteed vegetables. Mix really well and form into a loaf.
Separately, combine the remaining guchujang and soy sauce, the hot sesame oil, rice wine vinegar, garlic, ginger, brown sugar and corn starch. Mix well and top the turkey loaf with the guchujang sauce topping.
Take the turkey loaf on a baking tray and place in a 350 degree oven for 40 - 45 minutes. Let rest for 5 minutes. Cut in slices.
Serve and enjoy!