We can guarantee you won't turn your nose up at this tasty meatloaf from Kai Galway. Chef Jess Murphy's tasty tip is that it is even better the next day, and you can finish it off or reheat it on the barbecue for extra flavour. We serve it with our Kai loaf, but sourdough is also great with it.

Yield: Serves: 5-6


  • 500g minced pork
  • 3 spring onions, trimmed and finely chopped
  • 6 garlic cloves, minced
  • 1 teaspoon salt
  • 11⁄2 tablespoons gochujang
  • 1 pinch pepper
  • 50g fresh breadcrumbs
  • 1⁄2 onion, finely chopped
  • 1 egg

For the glaze

  • 11⁄2 tablespoon buckfast
  • 1 tablespoon gochujang
  • 1⁄2 tablespoon honey
  • 1 teaspoon soy sauce
  • 1 garlic clove, minced
  • 1⁄4 teaspoon sesame oil
  • 1⁄2 tablespoon apple vinegar


1. Preheat the oven to 180C/gas mark 4 and grease a 450g loaf tin.

2. For the glaze, mix together all the ingredients in a small bowl and set aside.

3. Put all meatloaf ingredients in a large bowl, then stir together with a wooden spoon until well combined. Tip the meatloaf mix into the loaf tin, pressing it down into the corners and using a knife to smooth out and even the top.

4. Bake for 45 minutes until the meatloaf starts to shrink from the edges of the tin.

5. Remove the meatloaf from the oven and, using a skewer, poke holes all over the top. Pour over the glaze (this will sink into and flavour the meat as well as forming a lovely topping) and put it on the BBQ for a further 20 minutes, until the glaze becomes nice and sticky. Serve hot or cold.

Tip: This is best made 2-3 days in advance. It’s lovely served with some red pepper jam and cornichons.

Photography Credit: Harry Weir

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