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Korean meatloaf on a cutting board, sliced with kimchi on the side.

Korean Meatloaf

Diana
Our Korean-inspired meatloaf is packed with bold flavors, including spicy gochujang, soy sauce, ginger, and sesame oil.
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Servings 6 to 8 servings
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Course Comfort Food, Ground Beef, Meatloaf
Cuisine Korean
Prep Time 15 minutes
Cook Time 1 hour 20 minutes

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.
    Line a 9-by-5-inch loaf pan with foil and 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.
    The meatloaf ingredients are added to the bowl and mixed gently until thoroughly combined.
  • Gently pack the meat mixture in the prepared loaf pan. Bake for 1 hour. Carefully drain off the excess liquids.
    Korean meatloaf ingredients are combined and added to the loaf pan, ready to bake.
  • 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.
    The partially cooked Korean meatloaf is glazed with gochujang mixture and returned to the oven.
  • Cool the meatloaf on a rack for 10 minutes.
    Korean meatloaf coolling on a rack.
  • 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.
    Korean meatloaf on a cutting board.
  • Serve and enjoy!
    Korean meatloaf on a cutting board, sliced with kimchi on the side.
Keyword asian flavors, inspired, korean meatloaf
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