Molly's Korean-inspired Gochujang Meatloaf Sandwiches are the perfect blend of sweet and spicy that will melt in your mouth!#MollyYeh #GirlMeetsFarm #FoodNetwork #Gochujang #MeatloafSandwichesSubscribe to Max to stream more #GirlMeetsFarm! #StreamOnMaxGet the recipe https://foodtv.com/44KunQoSubscribe to Food Network http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Gochujang Meatloaf SandwichesRECIPE COURTESY OF MOLLY YEHLevel: IntermediateTotal: 2 hr 45 min (includes cooling time)Active: 40 minYield: 4 sandwiches, plus leftover meatloafIngredientsMeatloaf:1 tablespoon (13 grams) neutral oil1 medium onion, finely chopped1 tablespoon grated fresh ginger4 scallions, chopped2 garlic cloves, finely chopped1 tablespoon (13 grams) toasted sesame oil1 1/2 pounds (680 grams) ground beef1 pound (454 grams) ground pork1 cup (60 grams) panko1/4 cup (60 grams) whole milk1 1/2 teaspoons kosher salt2 large eggs, beaten1/4 cup plus 3 tablespoons (119 grams) ketchup3 tablespoons (63 grams) gochujang, divided1 tablespoon (13 grams) light brown sugar2 teaspoons soy sauce1 teaspoon raw sesame seedsQuick Pickled Cucumbers:3 Persian cucumbers (about 8 ounces/226 grams), thinly sliced1/4 cup (60 grams) rice vinegar2 teaspoons sugar1 teaspoon gochujang1 teaspoon kosher salt1 teaspoon sesame oil1 teaspoon toasted sesame seedsServing:Neutral oil, for brushing8 thick slices pullman bread2 tablespoons (42 grams) gochujang6 tablespoons (102 grams) ketchupJapanese-style mayonnaise, such as Kewpie, for servingDirectionsFor the meatloaf: Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a 9-by-4-by-4-inch Pullman loaf pan with parchment paper, allowing for a 1-inch overhang on the long sides.Heat the neutral oil in a medium skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Add the ginger, scallions and garlic and cook until the scallions have softened, about 2 minutes. Stir in the sesame oil and remove from the heat. Transfer the vegetable mixture to a large mixing bowl and allow to cool completely.Add the beef, pork, panko, milk, salt, eggs, 1/4 cup of the ketchup and 2 tablespoons of the gochujang to the bowl. Using clean hands, mix until all of the ingredients are well combined. Press the mixture into the lined pan and smooth the top. Place on a baking sheet and bake for 45 minutes.For the quick pickled cucumbers: Meanwhile, in a nonreactive bowl, jar or food storage container, combine the cucumber, rice vinegar, sugar, gochujang, salt, sesame oil and sesame seeds. Toss well. Cover and refrigerate while the meatloaf bakes.To make the glaze: In a small mixing bowl, stir together the brown sugar, soy sauce, remaining 3 tablespoons ketchup and remaining 1 tablespoon gochujang.After 45 minutes, brush the top of the meatloaf with the glaze and sprinkle with the sesame seeds. Continue to bake until nicely glazed on top and cooked through (a thermometer inserted in the center will read 160 degrees F), 45 to 55 minutes more. Remove to a rack to cool for 10 minutes, then remove from the pan using the parchment as handles. Let cool until warm.For serving: Heat a large skillet over medium heat and brush with neutral oil. Add as many bread slices as will fit in the skillet. Toast until golden, about 1 minute. Flip and toast the other side. Repeat until all of the bread is toasted.Cut 4 thick slices from the meatloaf (there will be leftover meatloaf, which is a good thing).Spread each slice of bread with some of the gochujang. Spread the ketchup on half of the slices, then top with a slice of meatloaf and some of the pickles. Spread mayonnaise on the remaining bread slices. Top the sandwiches and cut in half to serve.Leftover meatloaf will keep for 3 or 4 days, well wrapped, in the fridge. The quick pickles will keep for 3 or 4 days as well, though they may get spicier over the course of time.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetworkMolly Yeh's Gochujang Meatloaf Sandwiches | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=aKBZkTmAIec