Steps

1. Separate the stems from 1 bunch of spinach and rinse thoroughly under running water to remove any soil from the roots.
   🕒 00:45
2. Cut the spinach into bite-sized pieces and transfer to a microwave-safe container.
   🕒 01:41
3. Loosely cover the container with plastic wrap and microwave on 600W for 3 minutes.
   🕒 02:13
4. Rinse the cooked spinach in cold water and soak for 5 minutes to remove bitterness. [This is the key! ] This removes oxalic acid, preventing a slightly acrid taste and ensuring deliciousness.
   🕒 02:21
5. Once the bitterness is removed, squeeze out the water and set aside.
   🕒 05:27
6. Thoroughly drain the water from 1 can of corn (90g drained weight).
   🕒 04:25
7. In a large bowl, combine 2 tbsp of Mirin (Sweet Rice Wine) and 1/2 tbsp of Miso. Stir well until the miso is lump-free. [This is the key! ] Stirring well at the beginning makes it easier to incorporate the other ingredients later.
   🕒 03:34
8. To the dissolved miso mixture, add 4 tbsp of Rice Flour, 1/2 tsp of Salt, and 1 Egg. Mix well.
   🕒 03:54
9. Add 200g of Ground Pork and Beef and 200g of Ground Chicken Breast to the seasoned bowl. Knead thoroughly until a sticky texture forms.
   🕒 05:37
10. Once sticky, add the squeezed spinach and drained corn. Mix well until everything is incorporated. [This is the key! ] Thoroughly mixing until the ingredients come together prevents air pockets and results in a delicious meatloaf. Pre-cooking the spinach ensures the finished product isn't mushy or prone to spoiling.
    🕒 06:30
11. Wet a sheet of parchment paper, lightly wring it out, and scrunch it up to soften it.
    🕒 05:00
12. Divide the meat mixture into 4 portions. Toss each portion between your hands like a game of catch to remove air bubbles.
    🕒 07:45
13. Place the air-purged meat mixture onto the damp parchment paper. Use the paper to shape the mixture into a rectangular loaf.
    🕒 08:50
14. Line a microwave-safe container with a wet towel. Place the shaped meatloaf (still wrapped in parchment paper) on top. [This is the key! ] Placing a wet towel underneath prevents the bottom from scorching during microwave cooking and contributes to a moist texture.
    🕒 09:48
15. Loosely cover with plastic wrap and microwave on 600W for 7 minutes.
    🕒 10:14
16. Carefully remove from the microwave, allowing steam to escape. Transfer the meatloaf to a separate plate, then flip it over and return it to the microwave-safe container.
    🕒 11:22
17. Cover again with plastic wrap and microwave on 600W for another 7 minutes.
    🕒 11:53
18. While it's cooking, prepare two sheets of aluminum foil.
    🕒 12:07
19. Once cooking is complete, allow steam to escape. Transfer the meatloaf to the aluminum foil.
    🕒 12:38
20. Wrap the meatloaf tightly with the aluminum foil and let it steam in its own heat for at least 15 minutes. [This is the key! ] Steaming slowly with residual heat ensures it's cooked through without being raw, and the juices stabilize for a juicy finish. For storage, wrap tightly in plastic wrap without slicing and refrigerate.
    🕒 12:53
21. Transfer the steamed meatloaf to a cutting board. Gently slice using the weight of the knife.
    🕒 13:58