Description
This Sweet & Spicy Korean BBQ Meatloaf combines the comforting flavors of classic meatloaf with a bold Korean-inspired glaze featuring gochujang, honey, and sesame oil. Perfectly baked to juicy perfection, it offers a delightful balance of sweet heat and savory depth, making it a standout main course for dinners that crave a twist on tradition.
Ingredients
Meatloaf:
- 1 ½ pounds ground beef (or half beef, half ground pork)
- ½ cup panko breadcrumbs
- 1 large egg
- 3 green onions, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
Korean BBQ Glaze:
- ¼ cup gochujang (Korean chili paste)
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
Instructions
- Preheat and Prepare: Preheat your oven to 375°F and line a baking sheet with parchment paper or foil to ensure easy cleanup and prevent sticking.
- Mix Ingredients: In a large bowl, combine the ground meat, panko breadcrumbs, egg, green onions, garlic, ginger, sesame oil, soy sauce, salt, and pepper. Mix gently until just incorporated to keep the meatloaf tender.
- Shape the Meatloaf: Form the meat mixture into a loaf shape and place it on the prepared baking sheet, ensuring it is compact but not overly dense.
- Prepare Glaze: In a small bowl, whisk together the gochujang, brown sugar, honey, soy sauce, rice vinegar, sesame oil, and garlic powder until smooth and well blended.
- Brush Initial Glaze: Brush half of the Korean BBQ glaze evenly over the meatloaf before baking to infuse flavor throughout the cooking process.
- Bake: Bake the meatloaf for 40 to 45 minutes in the preheated oven, allowing it to cook through and develop a caramelized crust.
- Apply Remaining Glaze: Remove from oven and brush on the remaining glaze for an additional layer of sweet and spicy flavor.
- Finish Baking: Return the meatloaf to the oven and bake for another 10 to 15 minutes or until the internal temperature reaches 160°F, ensuring it is fully cooked.
- Rest and Serve: Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute, then slice and garnish with extra green onions or sesame seeds if desired.
Notes
- Adjust the spice level by reducing the amount of gochujang or increasing the honey to suit your taste.
- Leftovers are perfect for sandwiches or as a topping on rice bowls.
- For a leaner option, substitute ground beef with ground turkey.
