Korean Meatloaf With Gochujang Glaze (Printable)
A bold twist on classic meatloaf featuring juicy beef and pork blended with Korean flavors and finished with a spicy-sweet gochujang glaze.
# What You Need:
→ Meat Mixture
01 - 1 ½ lbs ground beef (80/20 fat ratio)
02 - ½ lb ground pork
03 - 1 cup panko breadcrumbs
04 - 2 large eggs
05 - ½ cup whole milk
06 - 4 green onions, finely chopped
07 - 1 medium carrot, grated
08 - 3 cloves garlic, minced
09 - 1-inch piece fresh ginger, grated
10 - 2 tbsp gochujang (Korean chili paste)
11 - 2 tbsp soy sauce
12 - 1 tbsp toasted sesame oil
13 - 1 tsp salt
14 - ½ tsp black pepper
→ Gochujang Glaze
15 - 3 tbsp gochujang
16 - 2 tbsp ketchup
17 - 2 tbsp honey
18 - 1 tbsp soy sauce
19 - 1 tbsp rice vinegar
20 - 1 tsp toasted sesame oil
# Steps:
01 - Preheat oven to 375°F. Line a 9x5 inch loaf pan with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, combine ground beef, ground pork, panko, eggs, milk, green onions, carrot, garlic, ginger, 2 tbsp gochujang, soy sauce, sesame oil, salt, and pepper. Mix gently with hands or spatula until just combined—avoid overmixing to prevent dense texture.
03 - Transfer mixture to prepared loaf pan, pressing gently to form an even layer.
04 - In a small bowl, whisk together gochujang, ketchup, honey, soy sauce, rice vinegar, and sesame oil until smooth.
05 - Spread half the glaze evenly over the top surface of the meatloaf.
06 - Bake for 45 minutes until glaze begins to caramelize.
07 - Remove from oven, spread remaining glaze over top, and return to oven for 10 minutes until internal temperature reaches 160°F.
08 - Let meatloaf rest for 10 minutes before slicing to allow juices to redistribute.
# Expert Advice:
01 -
- The glaze creates this sticky, caramelized crust that makes people ask what's different about your meatloaf
- Its got that perfect balance of sweet and spicy that keeps everyone coming back for seconds
02 -
- Overmixing the meat makes it tough, so fold everything together just until combined
- The glaze burns easily, so watch it closely during those last 10 minutes
03 -
- Grate your ginger and garlic against a microplane so they dissolve into the meat mixture
- Line your pan with parchment paper that overhangs the sides, creating handles for easy removal