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Sliced Korean BBQ meatloaf with sticky glaze and scallions
ChefMaster Emily

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!
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Fusion
Calories: 450
Ingredients Equipment Method Notes

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

Equipment

  • Loaf Pan

Method
 

  1. Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper or grease it lightly.
  2. In a bowl, soak breadcrumbs in milk. Let sit for 5 minutes.
  3. In a large bowl, mix ground beef, soaked breadcrumbs, eggs, gochujang, soy sauce, sesame oil, garlic, ginger, and green onions until just combined.
  4. Transfer mixture into loaf pan. Press gently and smooth top. Bake uncovered for 40 minutes.
  5. Meanwhile, whisk glaze ingredients in a small bowl: ketchup, gochujang, soy sauce, brown sugar, and rice vinegar.
  6. Remove meatloaf from oven after 40 minutes. Brush glaze over top. Return to oven and bake 15 minutes more.
  7. 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.