Korean Meatloaf With Gochujang Glaze (Printable Version)

Juicy beef-pork meatloaf infused with Korean aromatics and finished with a spicy-sweet gochujang glaze.

# What You'll Need:

→ Meat Mixture

01 - 1 ½ lbs ground beef (80/20)
02 - ½ lb ground pork
03 - 1 cup panko breadcrumbs
04 - 2 large eggs
05 - ½ cup whole milk
06 - 4 green onions, finely chopped
07 - 1 medium carrot, grated
08 - 3 cloves garlic, minced
09 - 1-inch piece fresh ginger, grated
10 - 2 tbsp gochujang (Korean chili paste)
11 - 2 tbsp soy sauce
12 - 1 tbsp toasted sesame oil
13 - 1 tsp salt
14 - ½ tsp black pepper

→ Gochujang Glaze

15 - 3 tbsp gochujang
16 - 2 tbsp ketchup
17 - 2 tbsp honey
18 - 1 tbsp soy sauce
19 - 1 tbsp rice vinegar
20 - 1 tsp toasted sesame oil

# Directions:

01 - Preheat oven to 375°F. Line a 9x5 inch loaf pan with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, combine ground beef, ground pork, panko, eggs, milk, green onions, carrot, garlic, ginger, 2 tablespoons gochujang, soy sauce, sesame oil, salt, and pepper. Mix gently with hands until just combined—do not overmix.
03 - Transfer the mixture to the prepared loaf pan, pressing gently to shape into an even loaf.
04 - In a small bowl, whisk together gochujang, ketchup, honey, soy sauce, rice vinegar, and sesame oil until smooth.
05 - Spread half the glaze evenly over the top of the meatloaf using a spatula or pastry brush.
06 - Bake for 45 minutes until the glaze begins to caramelize and the meatloaf is set.
07 - Remove from oven, spread the remaining glaze on top, and return to oven for another 10 minutes until internal temperature reaches 160°F.
08 - Let meatloaf rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The glaze creates this incredible sticky caramelized crust that makes people literally moan when they take their first bite
  • Its become the only way my picky teenagers will eat meatloaf without complaining
  • The leftovers somehow taste even better the next day, if they last that long
02 -
  • My worst fail was skipping the rest time and ending up with a puddle on the cutting board instead of juicy slices
  • Buy proper gochujang from an Asian market, the stuff at regular grocery stores is often weak and disappointing
03 -
  • Grate your ginger and carrot on the smallest holes so they disappear into the meat mixture
  • Line your pan with parchment paper handles to make lifting out the cooked loaf effortless

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