Korean Meatloaf With Gochujang Glaze (Print Version)
Savory beef-pork loaf with Korean chili paste glaze
# What You'll Need:
→ Meat Mixture
01 - 1 ½ lbs ground beef (80/20 ratio)
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
# How to Make It:
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 breadcrumbs, eggs, milk, green onions, grated carrot, minced garlic, grated ginger, gochujang, soy sauce, sesame oil, salt, and black pepper. Mix gently with hands until just combined—avoid overmixing to prevent dense texture.
03 - Transfer mixture to prepared loaf pan, pressing gently to form an even shape. Smooth the top surface.
04 - In a small bowl, whisk together gochujang, ketchup, honey, soy sauce, rice vinegar, and toasted sesame oil until smooth and well combined.
05 - Spread half the glaze evenly over the top of the meatloaf using a spatula or pastry brush.
06 - Bake for 45 minutes until glaze begins to caramelize and meatloaf is partially cooked through.
07 - Remove from oven and spread remaining glaze over the top. Return to oven for 10 minutes until internal temperature reaches 160°F and glaze is glossy and sticky.
08 - Let meatloaf rest for 10 minutes before slicing. This allows juices to redistribute and ensures clean slices.
# Expert Advice:
01 -
- The glaze creates this incredible sticky, caramelized crust that you will want to eat straight off the top
- Ground pork keeps the meatloaf from drying out, even the next day in sandwiches
- Everything comes together in one bowl, and the glaze takes literally two minutes to whisk up
02 -
- Overmixing the meat mixture makes for a tough, dense loaf, mix until ingredients are just combined and stop
- The glaze can burn if left too long under the broiler, watch it carefully during those last 10 minutes
03 -
- Line your pan with parchment paper hanging over the sides, this makes lifting the cooked meatloaf out incredibly easy
- Room temperature ingredients mix more evenly and help prevent the meatloaf from having a dense center