Korean Meatloaf With Gochujang Glaze (Printable Version)

Juicy beef and pork meatloaf infused with Korean flavors and finished with a caramelized spicy-sweet gochujang glaze.

# What You Need:

→ Meat Mixture

01 - 1 ½ lbs ground beef (80/20)
02 - ½ lb ground pork
03 - 1 cup panko breadcrumbs
04 - 2 large eggs
05 - ½ cup whole milk
06 - 4 green onions, finely chopped
07 - 1 medium carrot, grated
08 - 3 cloves garlic, minced
09 - 1-inch piece fresh ginger, grated
10 - 2 tbsp gochujang (Korean chili paste)
11 - 2 tbsp soy sauce
12 - 1 tbsp toasted sesame oil
13 - 1 tsp salt
14 - ½ tsp black pepper

→ Gochujang Glaze

15 - 3 tbsp gochujang
16 - 2 tbsp ketchup
17 - 2 tbsp honey
18 - 1 tbsp soy sauce
19 - 1 tbsp rice vinegar
20 - 1 tsp toasted sesame oil

# How To Make It:

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 tablespoons 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 form an even layer.
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. Remove from oven, spread remaining glaze on top, and return to oven for another 10 minutes until internal temperature reaches 160°F.
07 - Let meatloaf rest for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The glaze caramelizes into this sticky sweet and spicy coating that everyone fights over
  • Ground pork keeps it ridiculously moist while beef gives it that comforting meatloaf soul
02 -
  • Overmixing makes meatloaf tough so mix until just combined
  • The glaze can burn if left too long under the broiler so watch closely
03 -
  • Let the glaze cool slightly before brushing so it sticks better
  • Use a meat thermometer instead of guessing doneness

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