Korean Meatloaf With Gochujang Glaze (Printable)
Bold meatloaf featuring Korean spices and a sweet-spicy gochujang glaze for ultimate flavor
# What You'll Need:
→ Meat Mixture
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→ Gochujang Glaze
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# Step-by-step:
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 tbsp gochujang, soy sauce, sesame oil, salt, and pepper. Mix gently with hands until just combined—do not overmix.
03 - Transfer the mixture to the prepared loaf pan, pressing gently to shape into an even loaf.
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 until the glaze begins to caramelize.
07 - Remove from oven, spread the remaining glaze on top, and return to oven for another 10 minutes until internal temperature reaches 160°F.
08 - Let rest for 10 minutes before slicing and serving to allow juices to redistribute.
# Expert Advice:
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- The combination of beef and pork keeps it incredibly moist without being greasy
- That glaze creates this sticky, sweet and spicy exterior that makes regular meatloaf taste like its missing something essential
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- Do not skip the parchment paper lining. I once tried just greasing the pan and the sugars in the glaze burned onto the metal, creating a stubborn mess.
- The second glaze application might seem unnecessary, but it creates that sticky, caramelized exterior that makes this dish special.
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- Let your meat mixture sit in the refrigerator for 30 minutes before shaping if you have time. This helps the flavors meld and makes the loaf easier to shape.
- If your glaze seems too thick, add a teaspoon of warm water to thin it out slightly for easier spreading.