Savory Bulgogi Meatloaf Sandwich

Preheat oven to 325°F.

Line a 9x5-inch loaf pan with a double layer of foil, leaving at least 3 inches overhang on the long sides, and lightly coat with vegetable oil.

In a large bowl, whisk together eggs, grated apple, sliced scallions, minced garlic, minced ginger, gochugaru, brown sugar, soy sauce, kosher salt, and toasted sesame oil.

Add panko breadcrumbs to the bowl and mix with a spatula until well combined. Let the mixture sit for 5 minutes to hydrate.

Stir one-quarter of the ground beef chuck into the panko mixture, smashing and folding to combine evenly.

Mix in the remaining ground beef with a spatula or your hands until evenly combined.

Transfer the beef mixture to the prepared loaf pan and press evenly into the pan, making sure to spread it into the corners.

Bake the meatloaf for 1 hour and 30 minutes, or until an instant-read thermometer inserted into the center registers 160°F.

Allow the meatloaf to cool in the pan for at least 20 minutes.

Using the foil overhang, remove the meatloaf from the pan and transfer it to a cutting board.

Cut the meatloaf into 8 thick slices.

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat.

Working in batches and adding the remaining 1 tablespoon of vegetable oil halfway through, cook the meatloaf slices for about 4 minutes per side, or until deeply browned and warmed through.

Spread gochujang onto one side of each bread slice.

Assemble the sandwiches by placing a meatloaf slice and kimchi on 8 slices of bread, then covering each with a second slice of bread.

The meatloaf can be baked up to 4 days ahead. Allow it to cool, then cover and refrigerate.