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.
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 leftover meatloaf in a covered container within 2 hours and store for up to 4 days.
- To freeze meatloaf, wrap cooled slices in plastic wrap and foil, place in a freezer bag, and freeze for up to 6 months (for best flavor—quality declines over time). Defrost in the fridge overnight.
- Reheat slices of meatloaf in a little oil or splash of broth in a skillet over medium-low heat. Alternatively, wrap slices or the whole meatloaf in foil and heat in a 325 F oven until hot (at least 165 F, the minimum recommended time for leftovers).
Korean Meatloaf
Our Korean-inspired meatloaf is packed with bold flavors, including spicy gochujang, soy sauce, ginger, and sesame oil.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 to 8 servings 1x
- Category: Meatloaf, Ground Beef, Comfort Food
- Method: Bake
- Cuisine: Korean
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 grated ginger
- 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 vinegar165 (74 C)
- 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.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - Gently pack the meat mixture in the prepared loaf pan. Bake for 1 hour. Carefully drain off the excess liquids.
Credit: Diana Rattray - Combine the glaze ingredients in a small bowl, bush 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.
Credit: Diana Rattray - Cool the meatloaf on a rack for 10 minutes.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - Serve and enjoy!
Credit: Diana Rattray
