Korean Mini Meat Loaves with Cauliflower Rice

Korean Mini Meat Loaves with Cauliflower Rice


19 ingredients | 70 minutes | 4 servings
  • 1½   lbs. lean ground pork 
  • ¾  cup panko breadcrumbs 
  • egg, lightly beaten
  • carrot, grated
  • cup sliced green onion
  • ½  red bell pepper, diced
  • 5  garlic cloves, minced 
  • ¼  tsp. crushed red pepper, or to taste
  • Tbsp. less-sodium soy sauce, divided
  • ¼  tsp. ground ginger 
  • 1/3  cup tomato purée
  • Tbsp. honey 
  • 1   tsp. sriracha  
  • 2   tsp. rice wine vinegar
  • small head cauliflower (about 1 lb.)
  • Tbsp. olive oil
  • ¼  tsp. kosher salt
  • ½  tsp. black pepper
  • ¼  cup chopped cilantro
  • Tbsp. lime juice 


  1. Preheat oven to 350 degrees. In a large bowl, mix together pork, panko, egg, carrot, ¾ cup green onion, the bell pepper, 3 minced garlic cloves, red pepper, 1 tablespoon soy sauce and the ginger. Form mixture into four loaves and transfer to a greased baking dish. Bake 25 minutes.
  2. In a small bowl, whisk together remaining soy sauce with tomato purée, honey, sriracha and vinegar.
  3. Remove loaves from oven and increase temperature to 400 degrees. Pour soy sauce mixture over loaves; continue baking until internal temperature reaches 160 degrees F, about 15 minutes. Let stand 5 minutes, then garnish with remaining green onion.
  4. Remove and discard cauliflower’s stem and outer leaves. Grate cauliflower on a box grater, or pulse in a food processor until it resembles rice.
  5. In a large skillet over medium heat, cook oil and 2 minced garlic cloves until fragrant, about 30 seconds. Add cauliflower; cook, stirring frequently, until crisp-tender, 7–10 minutes. Stir in salt, black pepper, cilantro and lime juice. Serve with meat loaves.

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