If you are craving a classic comfort dish with an exciting Korean twist, this Korean Meatloaf with Gochujang Glaze Recipe is exactly what you need on your dinner table. It beautifully marries the familiar, hearty charm of meatloaf with the bold, spicy, and slightly sweet flavors of gochujang, a staple Korean chili paste. Each bite delivers a harmony of textures and tastes, from the moist ground pork mixture enhanced with fragrant garlic and green onions to the sticky, vibrant glaze that elevates the whole experience. Whether you’re a longtime lover of Korean cuisine or just looking to spice up your family favorites, this recipe promises a deliciously satisfying meal that’s bound to become a go-to for weeks to come.

Korean Meatloaf with Gochujang Glaze Recipe - Recipe Image

Ingredients You’ll Need

Nothing complicated here—just a handful of simple but essential ingredients that come together to build incredible flavors and textures in this Korean Meatloaf with Gochujang Glaze Recipe. Each one plays a vital role, whether it’s adding moisture, spice, or that perfect balance of savory and sweet.

Ground pork (2 lbs): The hearty base of the meatloaf, providing moisture and rich flavor.
Panko bread crumbs (1 1/2 cups): These keep the meatloaf tender and light without making it dense.
Large onion, finely diced (1): Adds sweetness and a mild bite after slow cooking.
Garlic, crushed (8 cloves): Provides aromatic depth and a subtle heat.
Gochujang (2 tbsp in meatloaf + 2 tbsp in glaze): The spicy Korean chili paste that makes this recipe unforgettable.
Green onions, minced (5): Bright, fresh bursts of flavor mixed throughout the loaf.
Kosher salt (2 tsp): Crucial for enhancing all the other flavors harmoniously.
Large eggs, lightly beaten (2): Help bind the meat and crumbs together perfectly.
Vegetable oil (2 tsp): For sautéing the onions and garlic until soft and fragrant.
Sesame seeds (optional garnish): For a nutty crunch and a beautiful finish on top.
Apricot jam (3 tbsp): Brings a pop of sweetness to balance the glaze’s heat.
Rice wine vinegar (1 tbsp): Adds acidity that brightens up the glaze.
Honey (1 tbsp): Natural sweetness that helps caramelize the glaze perfectly.
Soy sauce (2 tsp): Deep, savory umami notes to ground the flavors.
Sesame oil (1 tsp): Infuses a toasty richness into the glaze.
Granulated garlic powder or minced garlic (1/2 tsp or 2 cloves): Amplifies the savory garlic flavor in the glaze.

How to Make Korean Meatloaf with Gochujang Glaze Recipe

Step 1: Prepare the Aromatics

Begin by preheating your oven to 350°F. Lightly film a pan with vegetable oil and slowly cook the diced onions until translucent. This gentle, slow cooking unlocks their natural sweetness, creating a mellow undertone for the meatloaf. Add the crushed garlic and cook for an additional two minutes, allowing its sharpness to soften and blend beautifully. Transfer the mixture to a bowl and chill it in the fridge while you prepare the rest.

Step 2: Mix the Meatloaf Base

Combine the cooled onion and garlic mixture with minced green onions, gochujang, lightly beaten eggs, and kosher salt. This wet mixture combines the intense flavors and is your secret to moist meatloaf. In a large bowl, gently mix the ground pork with panko breadcrumbs, then add the wet ingredients. Use a gentle hand to fold everything together—your goal is an even reddish hue, indicating the gochujang is well-distributed, but without compacting the meat too much.

Step 3: Shape and Start Baking

Transfer the mixture to a loaf pan roughly 9.5 by 5 inches, or if you prefer, freeform the loaf on a baking sheet for rustic edges. Place the meatloaf in your preheated oven and bake until the internal temperature reaches 140°F, which should take about 40 minutes. This measured cooking ensures the meat stays juicy and tender.

Step 4: Prepare the Gochujang Glaze

While the meatloaf bakes, whisk together the apricot jam, gochujang, rice wine vinegar, honey, soy sauce, sesame oil, and garlic powder or minced garlic. This sticky, sweet, spicy glaze is the star of the show—your chance to really pack on bold Korean flavors that will caramelize over the loaf.

Step 5: Glaze and Finish Cooking

Once the meatloaf hits 140°F, take it out and generously spoon the glaze all over the top, spreading it evenly for a gorgeous glossy finish. Return it to the oven and continue cooking until it reaches an internal temperature of 160°F, roughly another 10-15 minutes. Watch carefully to avoid overcooking, as that can dry out the meat. The glaze will caramelize and create a beautiful, sticky crust.

How to Serve Korean Meatloaf with Gochujang Glaze Recipe

Garnishes

Sprinkle toasted sesame seeds on top to add a nutty crunch and visual contrast that complements the glaze’s shine. Thinly sliced green onions or a handful of chopped fresh herbs like cilantro can brighten the plate and elevate the aroma. For an extra kick, serve with mustard pickled onions on the side—their sharp acidity cuts through the rich meatloaf perfectly.

Side Dishes

This Korean Meatloaf with Gochujang Glaze Recipe pairs wonderfully with simple steamed white rice or buttery mashed potatoes to catch every last bit of that luscious sauce. You can also defrost some quick kimchi or serve pickled vegetables for a tangy companion that echoes the Korean spirit of the dish. A crisp green salad with sesame dressing adds freshness and balance.

Creative Ways to Present

For a family-style meal, slice the meatloaf thickly and arrange it on a platter drizzled with extra glaze. Add small bowls of dipping sauces like soy sauce with chili oil or classic Ssamjang for interactive dining fun. You can also create sliders using the slices, adding lettuce and a touch of mayonnaise for an unexpected twist on the traditional meatloaf sandwich.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap any leftover Korean Meatloaf with Gochujang Glaze tightly in plastic wrap or store in an airtight container. It will stay fresh for up to 3-4 days in the refrigerator, making it perfect for quick lunches or easy dinners later in the week.

Freezing

You can freeze either the whole cooked loaf or sliced portions. Wrap it well in plastic wrap and then foil or use a heavy-duty freezer bag to prevent freezer burn. The meatloaf will keep beautifully for up to 3 months, retaining all those layered flavors and textures.

Reheating

For best results, thaw overnight in the refrigerator and reheat gently in an oven set to 325°F until warmed through, about 15-20 minutes. If you’re short on time, slices can be reheated in the microwave, but cover them to keep moisture locked in. Consider spooning a bit of extra glaze or a dash of water on top before reheating to boost juiciness.

FAQs

Can I substitute ground pork with beef or chicken?

Absolutely! Ground beef or even chicken can be used if pork isn’t your favorite, though the flavor and fat content will vary. Pork offers a wonderful moistness and mild sweetness that balances well with the gochujang glaze, so you might want to add a touch more fat like olive oil if using leaner meats.

What is gochujang, and where can I find it?

Gochujang is a Korean fermented chili paste that is spicy, sweet, and savory all at once. It’s the backbone of this meatloaf’s flavor and glaze. You can find it at most Asian grocery stores or online. Once you have it, it stays good in the fridge for a long time, making it great to keep on hand for lots of Korean-inspired dishes.

Can I make this meatloaf gluten-free?

Yes! Swap out the panko bread crumbs for gluten-free breadcrumbs or even crushed rice crackers. Just ensure whichever substitute you choose has a similar texture to help with binding and moisture retention.

How spicy is this Korean Meatloaf with Gochujang Glaze Recipe?

The spice level is moderate, with a pleasant warmth from the gochujang rather than overpowering heat. If you love spice, you can add a bit more gochujang or even some chili flakes to the glaze. For a milder version, reduce the gochujang and increase the apricot jam to keep the balance.

Can I prepare this recipe in advance?

Definitely! You can prepare the meatloaf mixture a day ahead and keep it refrigerated tightly covered. Assemble and bake it fresh the next day for the best texture and flavor. The glaze can also be mixed in advance and stored chilled until ready to use.

Final Thoughts

There’s something truly special about this Korean Meatloaf with Gochujang Glaze Recipe that transforms a classic comfort dish into an exciting flavor adventure. It’s a wonderful way to introduce Korean flavors into your home cooking without fuss, making each meal memorable and satisfying. Don’t hesitate to make this for your next dinner—you’ll find it quickly becomes a cherished favorite with family and friends alike.

Korean Meatloaf with Gochujang Glaze Recipe