Korean-Inspired Meatloaf
This Korean-inspired meatloaf blends ground beef and pork with gochujang, soy sauce, garlic, and ginger—finished with a sweet-spicy glaze for bold flavor in every bite!
Our Korean meatloaf is packed with bold flavors inspired by Korean cuisine. A blend of gochujang, soy sauce, garlic, and ginger balances savory, heat, and a subtle sweetness in every bite. Topped off with a lively gochujang glaze, it’s a spectacular twist on the everyday meatloaf.
A combination of ground beef, ground pork, and panko crumbs ensures the meatloaf is moist, soft, and flavorful, with an egg added to hold it all together. It’s a comforting meatloaf with a delicious flavor twist.
The Korean flavors in the meatloaf come from soy sauce, sesame oil, and one of our favorite condiments: gochujang. And the sweet and spicy gochujang glaze finishes the loaf perfectly.
Why You’ll Love It
Big, bold flavor. Gochujang, soy sauce, ginger, and sesame oil give this meatloaf a uniquely rich and savory taste.
Moist and tender. A mix of beef and pork with panko crumbs ensures the perfect texture every time.
Great for leftovers. Delicious in sandwiches, tacos, or rice bowls the next day.
Ingredient Notes
- Ground meats: A blend of beef and pork gives a tender, flavorful texture.
- Gochujang: This Korean chili paste adds spice, depth, and a touch of sweetness—adjust to taste.
- Panko breadcrumbs: Light and airy, they help keep the loaf soft instead of dense.
- Soy sauce and sesame oil: Add umami and nuttiness to the base mixture.
- Glaze: The gochujang-honey glaze creates a sticky, flavorful finish.
Steps to Make Korean Meatloaf
- Preheat the oven and line your loaf pan with foil for easy cleanup.
- Mix the panko and milk in a large bowl and let stand briefly to soften. Add the remaining meatloaf ingredients and combine gently—overmixing can make the loaf dense.
- Pack the mixture into the prepared pan and bake until nearly cooked through. Drain excess liquid, brush the meatloaf with the gochujang glaze, and return it to the oven until the glaze sets and the internal temperature reaches 165°F.
- Rest for 10 minutes before slicing.
Recipe Variations
- Spicier version. Add extra gochujang or a pinch of red pepper flakes.
- Sweeter glaze. Use brown sugar or add a bit of ketchup for a tangy-sweet balance.
- All beef or all pork. Works fine if you prefer one over the other.
- Vegetable boost. Mix in finely chopped spinach, mushrooms, or cabbage.
- Mini loaves. Bake in muffin tins for individual servings and faster cook time.
What to Serve With a Korean Meatloaf
- Rice: Choose a simple side of steamed rice or try our Instant Pot coconut brown rice.
- Roasted Vegetables: Add a side of roasted potatoes or our roasted root vegetables to your menu.
- Salad: This cucumber salad is an excellent choice, or you could make an Asian-style slaw with the meatloaf.
- Noodles: Try sesame noodles or a tasty ramen noodle dish.
Leftover Meatloaf Ideas
- Sandwiches: Make a gochujang mayonnaise with 1/4 cup of mayonnaise and a teaspoon or two of gochujang (to taste). Add a spoonful of kimchi to the sandwich for a spectacular lunch or dinner.
- Tacos: Crumble meatloaf and serve it in soft corn tortillas with kimchi, cilantro, a drizzle of lime juice, and spicy mayo.
How to Store and Reheat
Refrigerate. Store leftover slices in an airtight container within 2 hours; keep up to 4 days.
Freeze. Wrap cooled slices in plastic and foil, then place in a freezer bag. Freeze up to 6 months for best quality.
To Reheat. Warm slices in a skillet with a splash of broth, or wrap in foil and heat in a 325°F oven until hot (165°F).
Korean Meatloaf
Ingredients
For the Meatloaf
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1 pound lean ground beef
- 1 pound ground pork
- 2 green onions, finely chopped
- 3 cloves garlic, grated or minced and mashed to a paste
- 1 1/2 teaspoons ginger, grated
- 1 small carrot, grated
- 1 large egg, lightly beaten
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon gochujang, Korean chili paste
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Gochujang Glaze
- 2 tablespoons gochujang
- 2 tablespoons ketchup
- 1 tablespoon honey, or brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- Preheat the oven to 375 F and line a 9-by-5-inch loaf pan with foil. Spray with cooking spray.
- Add the panko crumbs and milk to a large mixing bowl and let stand for 5 minutes. Add the remaining meatloaf ingredients to the bowl and mix gently until thoroughly combined. Avoid overmixing.
- Gently pack the meat mixture in the prepared loaf pan. Bake for 1 hour. Carefully drain off the excess liquids.
- Combine the glaze ingredients in a small bowl, brush over the meatloaf, and return it to the oven. Bake for 15 to 20 minutes longer or until the internal temperature reaches at least 165°F.
- Cool the meatloaf on a rack for 10 minutes.
- Grasp the ends of the foil and remove the meatloaf from the pan. Place the loaf on a tray or cutting board and slice as desired.
- Serve and enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
