As I have progressed through my life, I have noticed a trend in almost all modern supermarkets: a prevalence of international foods for sale, particularly food that wasn't in most mainstream American stores until as early as 2011, like kimchi, cookie butter, and quinoa.
So i decided to satirize this trend of everybody wanting new international foods in the form of a meatloaf, and it's a vegan one at that. It was delicious except I made one mistake in the video: I shouldn't have topped the meatloaf with more kimchi on the outside of them- I can only take so much kimchi in my mouth before I get a sour aftertaste, especially since kimchi isn't normally used in recipes requiring cooking in an oven. Kimchi is usually served cold, so it may look sacriliegous to cook the kimchi, so if I offended anybody in love with Korean foods, I'm sorry.
Had I not decorated the outside of the meatloaf with kimchi, it would've turned out fine. But you live and you learn. So I'm not going to say in the recipe to decorate the meatloafs with kimchi.
You will need:
For the cooking equipment:
A large bowl
A lasagna pan
Nonstick cooking spray
For the meatloaf:
1/2 tbsp. of onion powder
2/3 cups of unsweetened applesauce
4-5 pieces of kimchi
1/2 cup of creamy cookie butter
Pinch of cayenne pepper
Pinch of cinnamon
Pinch of black pepper
Pinch of salt
1 cup of cooked quinoa
1 pound of chopped, drained, crumbled up, extra firm tofu
1. Put all ingredients in a large bowl.
2. Mix up all the ingredients so that all the ingredients are distributed evenly among the mixture, and that it holds a loaf shape.
3. Spray a lasagna pan with nonstick cooking spray.
4. Form 2 loaves.
5. Bake in a 350 degree Fahrenheit oven for 40-45 minutes.
6. Bon appetit!