Description
This Sweet and Spicy Korean BBQ Meatloaf combines classic comfort food with bold Korean flavors. Made with a savory blend of ground beef and pork infused with garlic, ginger, and gochujang chili paste, it’s glazed with a sticky sweet-spicy sauce and baked to perfection. Serve garnished with green onions and toasted sesame seeds for an irresistible Korean-American fusion dish that’s perfect for weeknight dinners and leftovers.
Ingredients
Scale
For the Meatloaf:
- 1 ½ pounds ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- 2 eggs
- ¼ cup milk
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- ½ teaspoon black pepper
For the Glaze:
- ¼ cup ketchup
- 2 tablespoons gochujang
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
For Garnish:
- Sliced green onions
- Toasted sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a loaf pan by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix Meatloaf Ingredients: In a large bowl, combine the ground meat, breadcrumbs, eggs, milk, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, gochujang, and black pepper. Mix gently until just combined to keep the meatloaf tender.
- Shape and Glaze: Transfer the mixture into the prepared loaf pan and shape into an even loaf. In a separate small bowl, whisk together ketchup, gochujang, brown sugar, rice vinegar, and sesame oil to make the glaze. Spoon half of this glaze evenly over the top of the meatloaf.
- Bake Meatloaf: Place the loaf pan in the oven and bake for 45 minutes. This initial bake sets the shape and cooks the meat through.
- Apply Remaining Glaze and Finish Baking: Remove the meatloaf from the oven and brush the remaining glaze over the top. Return it to the oven and bake for another 10 to 15 minutes until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
- Rest and Garnish: Let the meatloaf rest for 10 minutes after baking to retain juices and make slicing easier. Garnish with sliced green onions and toasted sesame seeds before serving.
Notes
- Serve with steamed rice, kimchi, or roasted vegetables for a complete Korean-inspired meal.
- Leftovers are excellent for sandwiches or rice bowls the next day.
- To keep this recipe dairy-free, use dairy-free milk and breadcrumbs.
