![](/wp-content/uploads/2024/07/Individual-Meatloaf-with-Tangy-Tomato-Glaze-BBQ-Demi-and-Kimchi.jpg)
![](/wp-content/uploads/2024/07/Individual-Meatloaf-with-Tangy-Tomato-Glaze-BBQ-Demi-and-Kimchi.jpg)
![Michael Slavin](https://getflavorcom2.packawhallop.com/wp-content/uploads/2022/12/Michael-Slavin.png)
Chef Michael Slavin
VP Culinary & Menu Innovation
Landry’s Hospitality Group
Individual Meatloaf with Tangy Tomato Glaze, BBQ Demi and Kimchi
Recipe courtesy of Michael Slavin
Sponsor: Tyson Foodservice
Servings: 1-2
Ingredients
Tangy Tomato Glaze:
- ¾ c ketchup
- ¼ c yellow mustard
- 1 Tbsp light brown sugar
- 1 tsp chipotle purée
Meatloaf:
- 2 Tbsp finely minced Tuscan bread, crust removed
- 3 Tbsp heavy cream
- 1 Tbsp finely minced yellow onion
- 2 tsp finely minced reconstituted dried pasilla chile
- ½ tsp minced garlic
- ¼ tsp salt and pepper blend
- 4 oz Tyson® Beef Crumbles, finely minced
- 1 tsp chopped fresh cilantro
- ½ tsp chopped fresh parsley
- 2 Tbsp liquid egg yolks
- 1 Tbsp Tangy Tomato Glaze
For Service:
- 1 to 2 dried pasilla chiles
- Olive oil, as needed
- Sherry vinegar, as needed
- Salt and pepper, as needed
- Chopped fresh cilantro, as needed
- ¼ c tomato-based BBQ sauce
- ¾ c beef demi-glace
- #30 scoop prepared kimchi, drained
- ½ tsp micro greens
- 1 tsp ground turmeric
Directions
Tangy Tomato Glaze:
- Whisk together all the ingredients. Cover and reserve.
Meatloaf:
- Preheat the oven to 325°F.
- In a bowl, combine the bread, cream, onion, pasilla, garlic and salt and pepper. Using gloved hands, combine well, making a loose paste with no dry breadcrumbs.
- Add the beef crumbles, cilantro, parsley and egg. Thoroughly mix with gloved hands so the beef crumbles are evenly distributed. Work quickly with the meatloaf mixture so it stays cold.
- Spray the inside of a 3 ¼-in ring mold with pan release. Fill the ring mold with 7 oz of meatloaf mixture. Lightly press down to remove any air pockets.
- Bake the meatloaf with a low fan for 8 minutes.
- Brush the top with the Tangy Tomato Glaze and return it to the oven, raising the fan to high and the temperature to 350°F. Bake for an additional 7 minutes.
For Service:
- Reconstitute the pasilla chiles in olive oil and vinegar and season with salt, pepper and cilantro. When softened, strain out the chiles and mince them.
- Combine the BBQ sauce and demi-glace in a bowl. Ladle 1 oz onto the center of a plate.
- Remove the meatloaf from the pan and place it on the demi.
- Scoop the kimchi onto the front of the meatloaf.
- Place 1 Tbsp of the minced pasilla on the center of the meatloaf.
- Garnish with the micro greens and dust the turmeric around the edge of the demi.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley