Korean Meatloaf With Gochujang Glaze (Print View)
Juicy beef and pork blended with Korean flavors and finished with a spicy-sweet gochujang glaze that caramelizes perfectly.
# What You'll Need:
→ Meat Mixture
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→ Gochujang Glaze
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# 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 tablespoons gochujang, soy sauce, sesame oil, salt, and pepper. Mix gently with hands until just combined—do not overmix to maintain tenderness.
03 - Transfer the mixture to the 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 of the meatloaf.
06 - Bake for 45 minutes. Remove from oven, spread the remaining glaze on top, and return to oven for another 10 minutes until internal temperature reaches 160°F.
07 - Let meatloaf rest for 10 minutes before slicing and serving to allow juices to redistribute.
# Expert Suggestions:
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- The glaze creates this sticky, sweet, spicy exterior that people literally lick off their forks
- Leftovers somehow taste even better the next day in sandwiches with extra kimchi
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- Overmixing the meat mixture makes for a tough, rubbery loaf
- Letting it rest might feel like torture when it smells this good, but slicing too soon releases all the juices you worked to keep inside
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- Grate your ginger and garlic directly into the meat mixture so you dont lose any of those precious juices
- If your gochujang is particularly thick, warm it slightly in the microwave before mixing into the glaze