Korean Meatloaf With Gochujang Glaze (Printable)
Bold Korean-American meatloaf featuring gochujang-glazed ground beef and pork with aromatic ginger and garlic.
# What's Needed:
→ 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 It:
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 breadcrumbs, eggs, milk, green onions, carrot, garlic, ginger, 2 tablespoons gochujang, soy sauce, sesame oil, salt, and pepper. Mix gently with hands or a spatula until just combined. Do not overmix to maintain a tender texture.
03 - Transfer the mixture to the prepared loaf pan, pressing gently to form an even layer.
04 - In a small bowl, whisk together 3 tablespoons gochujang, ketchup, honey, 1 tablespoon soy sauce, rice vinegar, and 1 teaspoon sesame oil until smooth and well combined.
05 - Spread half the glaze evenly over the top of the meatloaf. Bake for 45 minutes.
06 - Remove from oven and spread the remaining glaze on top. Return to oven for another 10 minutes, or until internal temperature reaches 160°F.
07 - Let the meatloaf rest for 10 minutes before slicing and serving to allow juices to redistribute.
# Tips for Success:
01 -
- The glaze creates this sticky, sweet and spicy coating that makes every bite unforgettable
- Leftovers somehow taste even better the next day in sandwiches or over rice
02 -
- Meatloaf continues cooking slightly after leaving the oven, so pulling it at 155°F means it settles at the perfect 160°F
- The glaze can burn quickly in those final minutes, so keep an eye on it during the last bake
03 -
- Grating the carrot and ginger directly over the bowl catches all those precious juices that would otherwise be lost on your cutting board
- Letting the meatloaf rest before slicing is non negotiable for clean, neat pieces that hold their shape