Korean Beef Bibimbap
★★★★★ 4.3 (108)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Meatloaf
Glaze
Method
Meatloaf
- Boil 4 eggs in a pan of boiling water for 4-5 minutes. Immerse in cold water to stop cooking. Once cool enough to handle, carefully peel and set aside
- Preheat oven to 200°C/180°C (fan-forced). Lightly spray an oven tray with oil and line with baking paper
- Crack remaining eggs in a large bowl and add garlic, barbecue sauce and mustard. Whisk well. Add mince, breadcrumbs, onion and parmesan cheese
- Squeeze excess moisture from grated carrot and zucchini and add to mince mixture. Season with salt and pepper. Mix until well combined
- Shape about a third of the mixture into a 10cm x 25cm rectangle on prepared baking tray. Make 4 indents into the top of the mixture with the back of a spoon. Place boiled eggs lengthways along the centre. Top with remaining meat mixture and shape into a loaf. Bake for 35 to 40 minutes.
Glaze
- Combine sauce, mustard and oil in a small bowl. Remove meatloaf from the oven. Spoon over the glaze to cover. Cook for a further 15 to 20 minutes, or until juices run clear when tested with a skewer
- Rest for 10 minutes. Slice and serve with baby carrots and broccolini
Tips & Hints:
- This meatloaf is suitable to freeze. Wrap individual portions of cooked meatloaf in plastic wrap and freeze for up to 1 month. To serve, defrost portions overnight in the fridge. Reheat in the microwave or wrap in foil and heat in a 180°C oven
- Use a clean tea-towel to squeeze out excess moisture from the grated vegetables
Meatloaf
- Boil 4 eggs in a pan of boiling water for 4-5 minutes. Immerse in cold water to stop cooking. Once cool enough to handle, carefully peel and set aside
- Preheat oven to 200°C/180°C (fan-forced). Lightly spray an oven tray with oil and line with baking paper
- Crack remaining eggs in a large bowl and add garlic, barbecue sauce and mustard. Whisk well. Add mince, breadcrumbs, onion and parmesan cheese
- Squeeze excess moisture from grated carrot and zucchini and add to mince mixture. Season with salt and pepper. Mix until well combined
- Shape about a third of the mixture into a 10cm x 25cm rectangle on prepared baking tray. Make 4 indents into the top of the mixture with the back of a spoon. Place boiled eggs lengthways along the centre. Top with remaining meat mixture and shape into a loaf. Bake for 35 to 40 minutes.
Glaze
- Combine sauce, mustard and oil in a small bowl. Remove meatloaf from the oven. Spoon over the glaze to cover. Cook for a further 15 to 20 minutes, or until juices run clear when tested with a skewer
- Rest for 10 minutes. Slice and serve with baby carrots and broccolini
Tips & Hints:
- This meatloaf is suitable to freeze. Wrap individual portions of cooked meatloaf in plastic wrap and freeze for up to 1 month. To serve, defrost portions overnight in the fridge. Reheat in the microwave or wrap in foil and heat in a 180°C oven
- Use a clean tea-towel to squeeze out excess moisture from the grated vegetables
Nutrition Information
Per adult serving (321g)
- Energy
- 2160kJ
- Calories
- 516kcal
- Protein
- 41.6g
- Fat Total
- 23.3g
- Fat Saturated
- 8.6g
- Carbs
- 32.8g
- Sugars
- 19g
- Fibre
- 851g
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