Give your classic comfort food a flavorful upgrade with this Sweet & Spicy Korean BBQ Meatloaf! Infused with bold, savory Korean flavors like gochujang, soy sauce, garlic, and ginger, this meatloaf is coated in a sticky, sweet-and-spicy glaze that’s utterly irresistible. Perfect for weeknight dinners or impressing guests, this recipe combines the familiar warmth of traditional meatloaf with an exciting Asian-inspired twist. Served with steamed rice or roasted vegetables, it’s a surefire way to spice up your meal rotation.
Ingredients
For the Meatloaf:
- 1 ½ pounds ground beef (80/20)
- ½ pound ground pork
- 1 cup panko breadcrumbs
- 2 large eggs
- 2 tablespoons gochujang (Korean chili paste)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- ½ cup finely chopped green onions
- 1 teaspoon black pepper
For the Glaze:
- ⅓ cup ketchup
- 3 tablespoons gochujang
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
Optional Garnishes:
- Sliced green onions
- Sesame seeds
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prepare the Meatloaf Mixture
- In a large mixing bowl, combine the ground beef, ground pork, panko breadcrumbs, eggs, gochujang, soy sauce, sesame oil, ginger, garlic, green onions, and black pepper.
- Use clean hands or a wooden spoon to mix until just combined—avoid overmixing, as this can make the meatloaf dense.
Step 3: Shape the Meatloaf
- Transfer the mixture to the prepared baking sheet. Shape it into a loaf, approximately 9×5 inches, ensuring it’s compact but not overly packed.
Step 4: Make the Glaze
- In a small bowl, whisk together ketchup, gochujang, honey, soy sauce, rice vinegar, and sesame oil. Set half of the glaze aside for serving.
Step 5: Bake and Glaze the Meatloaf
- Brush the meatloaf generously with half of the glaze. Place in the oven and bake for 45–50 minutes, or until the internal temperature reaches 160°F (71°C).
- About 10 minutes before the meatloaf is done, brush with another layer of the glaze to create a sticky, caramelized coating.
Step 6: Rest and Serve
- Remove the meatloaf from the oven and let it rest for 5–10 minutes to allow the juices to redistribute.
- Slice and serve with the reserved glaze on the side. Garnish with green onions and sesame seeds for an extra pop of flavor and color.
Tips
- Customize the Heat Level: Adjust the amount of gochujang in the meatloaf and glaze to make it more or less spicy.
- Use Fresh Ingredients: Fresh garlic and ginger make a huge difference in flavor—don’t skip them!
- Shape It Evenly: Ensuring the meatloaf is evenly shaped helps it cook consistently.
- Make It Juicy: If you’re concerned about dryness, add 2 tablespoons of milk or beef broth to the meat mixture.
- Leftover Magic: Use slices of leftover meatloaf in sandwiches or wraps for an incredible next-day meal.
Storage Instructions
- Refrigeration: Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the cooked meatloaf tightly in plastic wrap and foil, or place it in a freezer-safe container. Freeze for up to 3 months.
- Reheating: Reheat slices in the microwave, or wrap the meatloaf in foil and warm in a 350°F oven until heated through.
Variations
- Chicken or Turkey Option: Replace the beef and pork with ground chicken or turkey for a lighter version.
- Extra Veggies: Add finely chopped carrots, zucchini, or mushrooms to the mixture for added moisture and nutrients.
- Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Double the Glaze: Love the glaze? Make a double batch and serve extra for dipping or drizzling over rice and veggies.
- Low-Carb: Swap the panko breadcrumbs with almond flour or crushed pork rinds for a keto-friendly alternative.
Nutrition Details (Per Serving)
- Calories: 320
- Protein: 23g
- Carbohydrates: 14g
- Fat: 19g
- Saturated Fat: 6g
- Cholesterol: 100mg
- Sodium: 780mg
- Fiber: 1g
- Sugar: 6g
FAQ
1. What is gochujang, and where can I find it?
Gochujang is a Korean chili paste made from fermented soybeans, chili peppers, and rice. It has a sweet, spicy, and savory flavor. Look for it in the international aisle of your grocery store or at Asian markets.
2. Can I make this meatloaf ahead of time?
Yes! Assemble the meatloaf and store it covered in the refrigerator for up to 24 hours before baking. Allow it to come to room temperature before putting it in the oven.
3. How can I make this recipe less spicy?
Reduce the gochujang in both the meatloaf mixture and the glaze. You can also add a bit more honey to balance the heat.
4. What should I serve with this meatloaf?
This pairs beautifully with steamed rice, roasted sweet potatoes, sautéed greens, or kimchi for a traditional Korean touch.
5. Can I cook this in a loaf pan?
Yes, you can bake the meatloaf in a loaf pan for a more uniform shape. Be sure to drain any excess grease during cooking.
