Name: Korean Meatloaf with Gochujang Glaze Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Korean
Ingredients: 2 lbs ground pork; 1 1/2 cups panko bread crumbs; 1 large onion, finely diced; 8 cloves garlic, crushed; 2 tbsp gochujang; 5 green onions, minced; 2 tsp kosher salt; 2 large eggs, lightly beaten; 2 tsp vegetable oil; Sesame seeds, to garnish (optional); 3 tbsp apricot jam; 2 tbsp gochujang; 1 tbsp rice wine vinegar; 1 tbsp honey; 2 tsp soy sauce; 1 tsp sesame oil; 1/2 tsp granulated garlic powder or 2 cloves garlic, minced

Jump to Recipe

Introduction

This Korean meatloaf offers a delicious twist on a classic comfort dish, featuring a savory blend of ground pork and a spicy-sweet gochujang glaze. It’s a flavorful meal that’s both comforting and exciting, perfect for those looking to explore Korean-inspired home cooking.

A glazed meatloaf sits on a wooden board with two thick slices cut and laid in front; the top layer of the meatloaf is shiny and dark reddish-brown with a sticky texture and sprinkled lightly with white sesame seeds, while the inside is a moist, orange-tan color with small green herb bits scattered throughout. Behind the meatloaf, there is a small white bowl filled with a chunky, light orange sauce or side dish. A knife with bits of glaze on the blade rests next to the meatloaf on the board. The photo is taken up close on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs ground pork
1 1/2 cups panko bread crumbs
1 large onion, finely diced
8 cloves garlic, crushed
2 tbsp gochujang
5 green onions, minced
2 tsp kosher salt
2 large eggs, lightly beaten
2 tsp vegetable oil
Sesame seeds to garnish (optional)

For the gochujang glaze:
3 tbsp apricot jam
2 tbsp gochujang
1 tbsp rice wine vinegar
1 tbsp honey
2 tsp soy sauce
1 tsp sesame oil
1/2 tsp granulated garlic powder or 2 cloves garlic, minced

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a loaf pan with the vegetable oil.
Step 2: In a pan, cook the minced onions slowly over medium heat until translucent, about 10 minutes.
Step 3: Add the crushed garlic to the onions and cook for another 2 minutes. Remove from heat, transfer to a bowl, and refrigerate to cool.
Step 4: Once cooled, combine the onion mixture with green onions, gochujang, beaten eggs, and kosher salt. Stir well to combine.
Step 5: In a large bowl, mix the ground pork and panko breadcrumbs. Add the onion and gochujang mixture, and gently combine until the mixture is evenly colored red but still light in texture.
Step 6: Transfer the meat mixture into the prepared loaf pan, or form into a loaf shape on a cookie sheet.
Step 7: Bake in the oven until the internal temperature reaches 140°F (60°C), about 40 minutes. Use an instant-read thermometer for accuracy.
Step 8: While the meatloaf cooks, prepare the glaze by combining all glaze ingredients in a bowl and stirring thoroughly.
Step 9: When the meatloaf reaches 140°F, remove it from the oven and evenly spoon the glaze over the top.
Step 10: Return the meatloaf to the oven and continue baking until the internal temperature reaches 160°F (71°C), about 10-15 minutes. Avoid overcooking to keep the meatloaf moist.
Step 11: Let the meatloaf rest briefly before slicing. Garnish with sesame seeds if desired and serve with mustard pickled onions for a tasty contrast.

Tips & Variations

Use an instant-read thermometer to ensure perfectly cooked meatloaf without drying it out.
Substitute ground pork with ground beef or a mix of beef and pork for a different flavor.
Add finely chopped kimchi to the meat mixture for an extra tangy kick.
If you prefer a spicier glaze, increase the amount of gochujang slightly.
Serve with steamed rice and sautéed greens to round out the meal.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can also freeze slices for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a glazed meatloaf with two thick slices cut from the front, revealing a moist, dense inside with specks of herbs throughout. The top layer is shiny and sticky, covered in a deep red glaze with sesame seeds sprinkled on top. The meatloaf sits on a wooden board, alongside a gray bowl filled with a pinkish side dish. A knife with some glaze on the blade rests next to the meatloaf. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ground meat?

Yes, ground beef, chicken, or turkey can be used as alternatives, but pork lends a juicy texture that works best with this recipe.

How spicy is the gochujang glaze?

The glaze offers a mild to moderate heat that balances sweetness from the apricot jam and honey. You can adjust the amount of gochujang to make it spicier or milder according to your taste.