Skillet Meatloaf With Korean Ketchup & Rainbow Chard Salad

For the meatloaf, heat oven to 375˚F and brush or rub a 10-inch cast-iron skillet with oil.

Combine ground meat with salt, pepper, onion, garlic, ginger (Rach uses her multi-grater to grate the onion, garlic and ginger directly into the bowl), soy, Worcestershire and eggs. Begin with 1 cup of oats or panko added to the mixture, and add more if mixture is too wet. Fill pan and form an even, smooth top for meatloaf. Bake until meatloaf registers 140˚F on a thermometer, about 25 minutes. Pull from oven, add sauce and bake 5-10 minutes more or to 160˚F on thermometer.

For the sauce, in a small bowl, combine ketchup, gochujang and sesame oil.

Top the prepared meatloaf with scallions or chives to serve. Cut in wedges and serve directly from the pan. 

For the salad, heat a large pot of water to boil, and season water with salt.

Stem chard and boil the stems 3 minutes, remove, cold shock, dry and chop into 1 inch pieces.  Add greens to water, 30 seconds, then cold shock in ice water, dry and coarsely chop or shred into 1 ½-inch-wide ribbons.

Whisk up soy sauce, juice of 1 lime, sesame oil, sugar and garlic. Add the greens, sesame seeds and scallions, then toss and serve.