Korean Meatloaf With Gochujang Glaze (Print View)
Bold Korean-American meatloaf featuring ground beef and pork blended with aromatic vegetables and finished with a tangy chili paste glaze.
# Ingredient List:
→ 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
# How to Make:
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—do not overmix as this can toughen the meatloaf.
03 - Transfer the mixture to the prepared loaf pan, pressing gently to form an even layer. Smooth the top surface.
04 - In a small bowl, whisk together gochujang, ketchup, honey, soy sauce, rice vinegar, and sesame oil until smooth and well combined.
05 - Spread half the glaze evenly over the top of the meatloaf using a pastry brush or the back of a spoon.
06 - Bake for 45 minutes until the glaze begins to caramelize and the meatloaf is set.
07 - Remove from oven, spread the remaining glaze on top, and return to oven for another 10 minutes, or until internal temperature reaches 160°F.
08 - Let meatloaf rest for 10 minutes before slicing and serving to allow juices to redistribute.
# Expert Advice:
01 -
- The glaze creates this incredible sticky caramelized coating that you will want to eat straight off the top
- Ground pork keeps it insanely moist while beef brings that classic meatloaf nostalgia we all crave
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Overmixing the meat mixture makes for a tough, rubbery loaf, so gently combine just until ingredients are distributed
- The glaze will burn if applied too early, so wait until that final 10 minute push for maximum caramelization without charring
- Resting the meatloaf is not optional, those juices need time to redistribute or you will end up with a dry first slice
03 -
- Line your loaf pan with parchment paper overhanging the long sides, creating a sling that lets you lift the meatloaf out without sticking
- Room temperature ingredients mix more evenly, so take your eggs and milk out about 20 minutes before starting