kimchi chicken meatloaf

I have a list of foods that I will never put in any of my dishes because I hate them- ginger included, in all forms(except for gingerbread, I like that). Pickled ginger that comes with sushi- yuck! Crystallized ginger- eww! Ginger- too strong a smell. I may have talked about foods I hate in some previous blog post but here's an updated version of foods you will never see on the Meatloaf Princess channel:

• Any bell peppers
• Fennel
• Ginger
• Wasabi
• Coffee(though for some reason I liked French Silk ice cream when I was a kid)
• Hot tea
• Sports drinks(too many bad memories of a certain medical procedure that shall not be named that I've had to endure- twice!)
• Vodka(too strong an alcohol for me)(not vodka sauce)
• Mint
• Goat cheese
• Olives(but not olive oil)
• Smoked salmon(tastes like rubber to me)
• Slim Jims
• Chewing gum(but not bubblegum flavor)
• Any type of jerky(tastes like rubber to me too)
• Sunflower seeds
• Pumpkin seeds
• Ghost pepper(if I can't handle Sriracha, how in the h- can I handle a pepper with a Scoville scale of 1,00,000+! Can I get an amen up in here?[RuPaul's Drag Race reference, in case you couldn't figure it out])
• Pepper jack cheese

I never realized how spicy Sriracha is- it has a Scoville scale between 1,000-2,500, yet I've downed cayenne pepper, chipotle, chili peppers, and jalapeno peppers that were much higher on the Scoville scale than Sriracha. Tip of the day: DO NOT LICK SRIRACHA! YOU WILL GET A BURNING TONGUE THAT EVEN MILK CANNOT QUELCH!
I equate licking Sriracha to putting your tongue on an cold pole that gets stuck there on a freezing winter day- you know it's probably a bad idea but you do it anyway just to get firsthand experience(full disclosure: I've never stuck my tongue on a cold pole as a kid, I've just seen that happen in sitcoms. But that must be painful).
If I had to create this recipe again, I would not include the Sriracha. Sriracha is good, however, when paired with something sweet, like mango yogurt, so that's why Sriracha isn't in my list of hated foods.

I've never seen anyone on the Internet saute with just sesame seed oil, so I decided to try it out myself- it isn't that bad actually. The heated sesame seed oil, combined with the onions provided a nice Asian food aroma to my home.

I have no regrets when it comes to this meatloaf- however, I probably should've used unseasoned breadcrumbs instead of seasoned breadcrumbs- I kind of overestimated the amount of spices I put into my meatloaf. You should always use a meat thermometer to determine if your meats are cooked fully. Just because a meat may look done doesn't mean it is.

If you have seen my previous videos, you may be wondering why I didn't use the kimchi yogurt bread I made? It went bad so I decided not to take a chance.

For a more authentic Asian flavor, I suppose you could use panko breadcrumbs for your meatloaf binder.

Shout out to http://fiveandspice.com/2013/05/07/kimchi-meatloaf/ for providing me the inspiration for this recipe. The recipe in the link actually put the sesame oil in the meatloaf and had a glaze using maple syrup, ketchup, and mustard.

You will need:

For the cooking equipment:

A frying pan
A large bowl
A lasagna pan
Nonstick cooking spray

For the actual meatloaf:

1 small, diced onion
Sesame oil for sauteing
Pinch of cinnamon or ginger
Pinch of garlic powder
2 beaten and whisked eggs
1 cup of kimchi
2 tsp. of reduced sodium soy sauce
1/4 cup of maple syrup
1/4 cup of ketchup
2 tbsp. of honey mustard
2 tbsp. of Sriracha(optional)
Pinch of cinnamon or ginger
Pinch of garlic powder
Pinch of black pepper
Pinch of salt
1 cup of breadcrumbs
1 pound of ground chicken

1. Pour enough sesame oil in the frying pan to saute your onion- in other words, put enough oil to spread around your pan.
2. Heat the oil up by turning your stove on. Once the oil is heated up, dump your diced onions into the frying pan, along with the cinnamon and garlic powder.
3. Saute everything until the onions are translucent in color.
4. Once you're done sauteing, put the sauteed onions into the large bowl.
5. Add the rest of the meatloaf ingredients into the large bowl.
6. Mix everything up so that all the ingredients are distributed evenly among the meatloaf mixture.
7. Spray a lasagna pan with nonstick cooking spray.
8. Form 2 loaves in the lasagna pan from the meatloaf mixture.
9. Bake the meatloaves in a 350 degree Fahrenheit preheated oven until the internal temperature of the meatloaf reaches 165 degrees Fahrenheit, which could take at least an hour, but your mileage may vary.
10. Serve with a glass of milk to quell the spiciness. Bon appetit!