Korean Meatloaf with Gochujang Glaze Recipe
This Korean Meatloaf with Gochujang Glaze is a flavorful twist on a classic comfort food, featuring ground pork mixed with aromatic vegetables and spicy gochujang. Slow-cooked in the oven and topped with a sweet and tangy glaze made from apricot jam, rice wine vinegar, honey, and more gochujang, this meatloaf offers a perfect balance of spicy, sweet, and savory flavors. Garnished with sesame seeds and served alongside mustard pickled onions, it’s a crowd-pleasing dish perfect for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Ingredients
Scale
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 to combine
- 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 to prepare for baking the meatloaf evenly.
- Sauté Onions: Heat vegetable oil in a pan. Add the finely diced onions and cook slowly over medium heat until translucent, about 10 minutes.
- Add Garlic: Add the crushed garlic to the onions and cook for an additional 2 minutes. Then remove the onion and garlic mixture from heat, transfer it to a bowl, and refrigerate to cool.
- Mix Aromatics: In a bowl, combine the cooled onion mixture with minced green onions, 2 tbsp gochujang, lightly beaten eggs, and kosher salt. Stir thoroughly to combine well.
- Combine Meat Mixture: In a large bowl, add the ground pork and panko breadcrumbs. Pour in the onion-gochujang mixture and mix gently until evenly tinted red. Avoid packing the mixture too tightly.
- Shape Meatloaf: Transfer the mixture into a 9.5 x 5-inch loaf pan or shape it free-form on a cookie sheet according to your preference.
- Bake Initial: Place the meatloaf in the preheated oven and bake until the internal temperature reaches 140°F, about 40 minutes. Use an instant-read thermometer for accuracy.
- Prepare Glaze: While the meatloaf bakes, stir together apricot jam, 2 tbsp gochujang, rice wine vinegar, honey, soy sauce, sesame oil, and granulated garlic powder until smooth.
- Glaze Meatloaf: Remove the meatloaf from the oven once it hits 140°F. Spoon the prepared glaze evenly over the top.
- Finish Baking: Return the glazed meatloaf to the oven and bake until the internal temperature reaches 160°F, approximately 10-15 minutes. Avoid overcooking to keep the meatloaf moist.
- Serve: Let the meatloaf rest briefly before slicing. Garnish with sesame seeds if desired and serve with mustard pickled onions for a complete meal.
Notes
- Using an instant-read thermometer ensures perfectly cooked meatloaf without drying it out.
- The glaze adds a sweet and spicy flavor that complements the savory meatloaf, so don’t skip it.
- You can shape the meatloaf in a pan or free-form on a cookie sheet depending on your preference for crispier edges.
- Sesame seeds garnish adds a nice nutty crunch but is optional.
- Letting the meatloaf rest for a few minutes after baking helps retain juices.
Keywords: Korean meatloaf, gochujang meatloaf, spicy meatloaf, Korean comfort food, baked meatloaf recipe, gochujang glaze
