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Serving: This meatloaf pairs perfectly with mashed potatoes, roasted vegetables, or steamed rice. You can also serve it with a side of kimchi for an extra Korean touch.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 180°C (350°F) for 10-15 minutes, or until warmed through.
Variations:
Vegetable Add-ins: Add finely chopped vegetables such as carrots, bell peppers, or zucchini to the meatloaf for extra flavor and texture.
Cheese: For a cheesy twist, fold in shredded cheese such as mozzarella or cheddar into the meatloaf mixture before baking.
FAQ:
Q: Can I make this meatloaf ahead of time? A: Yes, you can assemble the meatloaf the day before and refrigerate it overnight. Just bake it the next day when ready to serve.
Q: Can I substitute ground beef for the pork? A: Yes, ground beef can be used in place of pork, but the flavor will be slightly different. Pork adds a juicier texture and richer taste to the meatloaf.
Q: Can I freeze leftovers? A: Absolutely! Wrap the meatloaf tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Reheat in the oven at 180°C (350°F) when ready to eat.
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