Description

A bold twist on the classic comfort dish, this Gochujang Meatloaf brings sweet heat, umami richness, and a glossy glaze for a dinner that’s unforgettable and crave-worthy.

Ingredients

1 lb ground beef (80/20)
1/2 cup panko bread crumbs
1 large egg, beaten
1/4 cup milk
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp soy sauce (for meat mixture)
2 tbsp gochujang paste (plus more for glaze)
1/4 cup ketchup (for glaze)
1 tbsp brown sugar (for glaze)
1 tsp soy sauce (for glaze)
1 tbsp oil (for sautéing aromatics)
Sliced green onions (optional garnish)
Toasted sesame seeds (optional garnish)

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Instructions

Preheat oven to 375°F (190°C).
Sauté chopped onion and minced garlic in oil over medium heat until soft and fragrant. Let cool slightly.
In a large bowl, mix ground beef, panko, beaten egg, milk, sautéed aromatics, soy sauce, and gochujang paste until just combined.
Shape into a loaf on a baking sheet or press into a loaf pan. Let rest while preparing glaze.
In a small bowl, whisk together ketchup, additional gochujang, brown sugar, and soy sauce to make the glaze.
Spread half the glaze over the meatloaf and bake for 40 minutes.
Remove from oven, spread remaining glaze, and bake for another 15–20 minutes, or until internal temperature reaches 160°F (71°C).
Let rest 10 minutes before slicing. Garnish with green onions and sesame seeds if desired.

Notes

Serve with rice, mashed potatoes, or a crisp cucumber salad for a complete meal.
Leftovers make excellent sandwiches or skewers for entertaining.
For a milder version, reduce the gochujang or choose a mild variety.