Description
Korean meatloaf with gochujang glaze brings bold Korean flavors to a classic family favorite. This savory meatloaf features ground pork mixed with fragrant garlic, green onions, and gochujang—a spicy Korean chili paste—then topped with a sweet and spicy apricot and gochujang glaze. Served hot and garnished with sesame seeds, it blends comforting textures with vibrant flavors for a unique twist on traditional meatloaf.
Ingredients
Scale
Korean Meatloaf
- 2 lbs ground pork
- 1 1/2 cups panko bread crumbs
- 1 large onion, finely diced
- 8 cloves garlic, crushed
- 2 tbsp gochujang
- 5 green onions, minced
- 2 tsp kosher salt
- 2 large eggs, lightly beaten
- 2 tsp vegetable oil
- Sesame seeds to garnish (optional)
Gochujang Glaze
- 3 tbsp apricot jam
- 2 tbsp gochujang
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp granulated garlic powder (or 2 cloves garlic, minced)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
- Sauté Onions: Heat 2 teaspoons of vegetable oil in a pan. Add the finely diced onions and cook slowly over medium-low heat until translucent, about 10 minutes.
- Add Garlic: Stir in the crushed garlic and cook for another 2 minutes until fragrant. Remove the pan from heat and transfer the onion mixture to a bowl. Place it in the refrigerator to cool.
- Mix Meatloaf Base: Once cooled, combine the sautéed onion and garlic mixture with minced green onions, gochujang, beaten eggs, and kosher salt. Stir thoroughly to blend the flavors evenly.
- Combine with Pork and Breadcrumbs: In a large bowl, mix the ground pork and panko breadcrumbs. Add the onion-gochujang mixture and gently fold together, ensuring the mixture is evenly red but loosely combined without compacting it too tightly.
- Shape Meatloaf: Transfer the meat mixture into a 9.5 by 5-inch loaf pan or shape it free-form on a cookie sheet, depending on preference.
- Bake Initial Layer: Place the meatloaf in the preheated oven and bake until the internal temperature reaches 140°F, approximately 40 minutes. Use an instant-read thermometer for accuracy.
- Prepare Gochujang Glaze: While the meatloaf is baking, combine apricot jam, gochujang, rice wine vinegar, honey, soy sauce, sesame oil, and granulated garlic powder in a bowl. Stir well to create a smooth glaze.
- Glaze the Meatloaf: When the meatloaf reaches 140°F, remove it from the oven and evenly spoon the prepared glaze over the top.
- Finish Baking: Return the glazed meatloaf to the oven and continue baking until it reaches an internal temperature of 160°F, about 10-15 minutes more. Avoid overcooking to keep the meatloaf moist.
- Serve: Let the meatloaf rest briefly before slicing. Garnish with sesame seeds if desired. Serve with mustard pickled onions or your favorite side.
Notes
- This recipe is adapted from “KFood” by Da-hae and Gareth West, a great resource for exploring Korean cuisine.
- Using an instant-read thermometer ensures perfectly cooked meatloaf and helps avoid overcooking.
- You can shape the meatloaf freestanding on a cookie sheet if a loaf pan is not available.
- Gochujang paste varies in spice level; adjust quantity to your taste preference.
- Let the meatloaf rest for a few minutes after baking to retain juices before slicing.