Korean BBQ Meatloaf
Say goodbye to bland meatloaf! This Korean BBQ Meatloaf combines savory, sweet, and spicy flavors in a juicy, umami-packed loaf, topped with a caramelized Korean BBQ glaze. A perfect fusion comfort dish!
Equipment
- Loaf Pan
Ingredients
Meatloaf Mixture
- 1.5 pounds ground beef preferably with some fat
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 eggs lightly beaten
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 green onions chopped
Glaze
- 1/4 cup ketchup
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp rice vinegar
Instructions
- Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper or grease it lightly.
- In a bowl, soak breadcrumbs in milk. Let sit for 5 minutes.
- In a large bowl, mix ground beef, soaked breadcrumbs, eggs, gochujang, soy sauce, sesame oil, garlic, ginger, and green onions until just combined.
- Transfer mixture into loaf pan. Press gently and smooth top. Bake uncovered for 40 minutes.
- Meanwhile, whisk glaze ingredients in a small bowl: ketchup, gochujang, soy sauce, brown sugar, and rice vinegar.
- Remove meatloaf from oven after 40 minutes. Brush glaze over top. Return to oven and bake 15 minutes more.
- Let meatloaf rest for 10 minutes before slicing to allow juices to redistribute.
Notes
Make ahead by mixing the loaf a day in advance. Leftovers are great for sandwiches or fried rice. Freeze unbaked wrapped loaf for up to 3 months.