Description
This Sweet & Spicy Korean BBQ Meatloaf combines tender, flavorful ground beef with classic Korean ingredients like gochujang, sesame oil, and soy sauce. The meatloaf is moist and infused with a perfect balance of sweet, spicy, and savory flavors, finished with a sticky Korean BBQ glaze, garnished with green onions and sesame seeds for an irresistible meal perfect for family dinners.
Ingredients
Scale
Meatloaf:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp ground ginger
- 1/2 tsp ground black pepper
- 1/4 tsp salt
Korean BBQ Glaze:
- 1/4 cup gochujang (Korean red chili paste)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp brown sugar (optional, for extra sweetness)
- 1 tbsp water (if needed, to thin out the glaze)
Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even cooking of the meatloaf.
- Prepare Meat Mixture: In a large mixing bowl, combine the ground beef (or beef and pork mix), breadcrumbs, milk, finely chopped onion, minced garlic, egg, soy sauce, sesame oil, ground ginger, black pepper, and salt. Mix gently with your hands or a spoon until just combined, being careful not to overwork the meat for a tender texture.
- Shape Meatloaf: Transfer the meat mixture into a loaf pan or shape it by hand into a loaf shape on a lined baking sheet for a crispier edge.
- Make Korean BBQ Glaze: In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, brown sugar (if using), and water if needed to achieve a spreadable consistency.
- Apply Glaze: Brush half of the Korean BBQ glaze evenly over the top of the meatloaf before baking.
- Bake: Place the meatloaf in the preheated oven and bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
- Glaze Again: About 10 minutes before the meatloaf is done, brush the remaining glaze over the top and return to the oven to caramelize the sauce slightly.
- Rest Meatloaf: Remove the meatloaf from the oven and let it rest for 10 minutes to allow juices to redistribute, ensuring moist slices.
- Garnish and Serve: Slice the meatloaf, garnish with chopped green onions and sesame seeds, and serve warm. This pairs well with steamed rice and steamed vegetables or a simple salad.
Notes
- If using only ground beef, a mixture with some pork can add extra moisture and flavor.
- You can adjust the spiciness by varying the amount of gochujang or substituting it with a milder chili paste.
- Use gluten-free breadcrumbs to make the recipe gluten-free.
- For a softer texture, soaking the breadcrumbs in milk before mixing helps retain moisture.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
