Korean Meatloaf With Gochujang Glaze (Printable)
Bold Korean-spiced meatloaf with beef, pork, and aromatic vegetables finished with a spicy-sweet gochujang 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
# Steps:
01 - Preheat oven to 375°F. Line a 9x5 inch loaf pan with parchment paper or grease lightly.
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.
03 - Transfer mixture to prepared loaf pan, pressing gently to shape evenly.
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 of the meatloaf.
06 - Bake for 45 minutes. Remove from oven, spread remaining glaze on top, and return to oven for 10 minutes until internal temperature reaches 160°F.
07 - Let meatloaf rest for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The glaze creates this incredible sticky, caramelized exterior that people will ask about immediately
- Ground pork keeps it from becoming the dry, crumbly meatloaf you might remember from childhood
02 -
- Overmixing the meat mixture creates a tough, rubbery texture, so mix just until everything is combined
- Letting the meatloaf rest before slicing is crucial, otherwise all those delicious juices run onto the cutting board
03 -
- Grate your carrot and ginger rather than mincing, so they almost disappear into the meatloaf
- If your gochujang is especially thick, add a teaspoon of warm water to the glaze to make it spreadable