Korean BBQ Meatloaf Recipe

Say goodbye to bland and boring meatloaf! This Korean BBQ Meatloaf is juicy, savory-sweet, and bursting with umami flavor. Think classic meatloaf, but zhuzhed up with gochujang, soy sauce, sesame oil, and a sticky Korean BBQ glaze that caramelizes beautifully in the oven. It’s the perfect mash-up of East meets West, and trust me—your weeknight dinner just got a major upgrade.

Served with a side of jasmine rice, kimchi, or even creamy mashed potatoes (no judgment here), this dish brings serious flavor and comforting vibes all in one bite.

Why You’ll Love This Recipe

• A bold, fusion twist on a comfort classic
• Sticky, sweet-spicy Korean BBQ glaze = flavor bomb
• Packed with garlic, scallions, and sesame—aromatic heaven
• Perfect for meal prep and family-friendly dinners
• Pairs beautifully with both Eastern and Western sides

Recipe Snapshot

Feature	Details
Category	Dinner
Prep Time	15 minutes
Cook Time	55 minutes
Total Time	1 hour 10 minutes
Flavor Profile	Sweet, savory, spicy, umami
Key Ingredients	Ground beef, gochujang, soy sauce, breadcrumbs
Serves	6

Ingredients

Here’s what you’ll need for this Korean BBQ Meatloaf. No measurements here—scroll down to the recipe card for that!

• Ground beef – Choose a slightly fatty blend for a tender, juicy loaf
• Breadcrumbs – Helps bind everything together and soak up moisture
• Milk – Softens the crumbs and keeps the loaf moist
• Eggs – Essential for structure and hold
• Gochujang – A fermented chili paste with heat, tang, and umami
• Soy sauce – Deepens the flavor with a salty richness
• Sesame oil – Adds that nutty Korean essence
• Brown sugar – Balances the spice with a touch of sweetness
• Garlic + Ginger – Aromatic power duo
• Green onions – Brightens and adds crunch
• Ketchup – Classic meatloaf meets Korean zing
• Rice vinegar – Just a splash for acidity in the glaze
• Optional: Kimchi juice or finely chopped kimchi – Adds tangy depth and extra Korean flair

Don’t forget!

You’ll find the printable recipe card with full measurements and instructions at the bottom of this post.

How to Make Korean BBQ Meatloaf

Step 1: Preheat & Prep

Start by preheating your oven to 375°F (190°C). Line a loaf pan with parchment or lightly grease it. You want that loaf to slide out like a dream.

Step 2: Mix the Meat

In a large bowl, combine your ground beef, breadcrumbs soaked in milk, eggs, gochujang, soy sauce, sesame oil, garlic, ginger, and green onions. Mix until just combined—don’t overwork it or it’ll get tough.

Step 3: Shape and Bake

Transfer the meat mixture into your prepared pan and press it in gently. Bake for about 40 minutes, uncovered.

Step 4: Glaze Time!

While the meatloaf bakes, whisk together your glaze ingredients—ketchup, gochujang, soy sauce, brown sugar, and a splash of rice vinegar. After 40 minutes, pull the meatloaf out and brush on that shiny, sticky glaze.

Step 5: Finish Baking

Return the glazed meatloaf to the oven and bake for another 15 minutes, until the top is caramelized and bubbly.

Step 6: Rest and Slice

Let it rest for 10 minutes before slicing. This helps the juices redistribute and gives you clean slices.

Pro Tips

• Don’t skip the resting time—it’s worth the wait!
• Want a little crunch? Add finely chopped water chestnuts or shredded carrots to the mix.
• Glaze getting too dark? Cover with foil for the last few minutes.

Flavor Variations

• Turkey twist: Swap beef for ground turkey for a leaner version.
• Spicier kick: Add extra gochujang or a pinch of chili flakes.
• Cheesy surprise: Stuff the center with mozzarella or pepper jack—melty magic!
• Low-carb: Use almond flour instead of breadcrumbs.

Serving Suggestions

• Over steamed jasmine or short-grain rice
• With roasted broccoli or bok choy
• Classic mashed potatoes + Korean gravy (yes, it’s a thing)
• Tucked into bao buns or sliders with slaw—hello, leftovers!

Make-Ahead & Storage

• Make-Ahead: Mix and shape the loaf a day in advance. Wrap and chill until ready to bake.
• Storage: Keeps well in an airtight container in the fridge for up to 4 days.
• Leftovers: Delicious cold or reheated. Slice for sandwiches or toss into fried rice.
• Freezing: Freeze the uncooked loaf wrapped tightly in plastic and foil for up to 3 months. Thaw in fridge before baking.

Reheating

• Oven: Reheat at 350°F for 10–15 minutes covered with foil.
• Microwave: Cover with a damp paper towel to retain moisture.
• Skillet: Sear slices for crispy edges—so good!

FAQ

Can I use ground pork instead of beef?
Absolutely! Pork adds a slightly sweeter, richer flavor that pairs beautifully with the glaze.

Is gochujang super spicy?
Not too spicy—it’s more about deep, fermented heat. You can adjust the amount to your heat level.

Can I make this gluten-free?
Yes! Use gluten-free breadcrumbs and tamari in place of soy sauce.

What if I don’t have a loaf pan?
No problem—just shape the meat mixture into a loaf on a baking sheet. It’ll still cook up beautifully.

Final Thoughts

This Korean BBQ Meatloaf is what happens when comfort food gets a global makeover—and trust me, it’s unforgettable. From that sticky glaze to the savory, juicy middle, every bite is layered with flavor and love. Whether you’re feeding a crowd or craving cozy leftovers, this recipe’s got your back.

So go ahead, crank up your oven and bring the bold flavors of Korean BBQ into your kitchen. Your taste buds will thank you.