I've decided to make meatloaf with Dodram fork hind leg beef. Back leg meat is also used for bulgogi because it is low in fat, but if you make food with minced meat, it is soft to eat, so I will make meatloaf for children.

Prepare 1/2 carrot, 1 bag of enoki mushrooms, and 1/2 onion by chopping, and prepare bread with bread crumbs by cutting off the outer edges and grinding 2 slices in a blender.

Add time powder (leave out if not) and a little pepper.

Add 1 tablespoon of garlic sauce and 1 tablespoon of oyster sauce.

Add Dodram fork back leg beef and pat it well.

Spread the wrap on the seaweed feet and spread the appropriate amount of dough.

I prepared rice cake in the freezer by soaking it in cold water. I boiled 3 eggs and prepared it's. Place rice cake and eggs on top of meat dough.

Put the rest of the meat dough on top and cover it with eggs, and roll the seaweed feet to shape it.

Remove plastic wrap, place meat batter on cooking foil and wrap well and bake in a preheated 200 degrees oven for about 30 to 40 minutes. The time is different for each oven, so just keep that in mind

When it cools down, cut into appropriate thicknesses and serve on a plate. If you cut it when it's hot, it'll break, so be careful The sauce was prepared by mixing soy sauce + ketchup + oligosaccharide + lemon juice and boiling it in a frying pan. The meatloaf itself is seasoned, so if you dip it in the steak sauce or ketchup on the market, there won't be much difference in taste.