Description
Sweet & Spicy Korean BBQ Meatloaf is a delicious twist on a classic dish, combining the flavors of Korean BBQ with the comfort of meatloaf.
Ingredients
Scale
- 1 large zucchini
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- Olive oil spray
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the zucchini into thin, even rounds about 1/8 inch thick.
- In a shallow bowl, beat the eggs until smooth.
- In another bowl, mix the panko, Parmesan, garlic powder, salt, and pepper.
- Dip each zucchini slice in the egg, then coat it in the breadcrumb mixture.
- Place the coated zucchini slices on the baking sheet in a single layer.
- Lightly spray the tops with olive oil.
- Bake for 20 to 25 minutes, flipping once halfway through, until golden brown and crispy.
- Let cool slightly before serving with your favorite dip.
Notes
- Adjust the seasonings according to your taste.
- Serve with a variety of dips for more flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg