Name: Sweet & Spicy Korean BBQ Meatloaf Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Korean
Ingredients: 1 lb ground beef; 1/2 lb ground beef; 1/2 cup panko breadcrumbs; 1/4 cup milk; 2 eggs; 1/2 onion, finely chopped; 3 garlic cloves, minced; 2 tablespoons gochujang (Korean chili paste); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon brown sugar; 1 teaspoon ground ginger; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 1/4 cup ketchup; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 teaspoon gochujang; 1 tablespoon sesame seeds; 2 green onions, sliced

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Introduction

This Sweet & Spicy Korean BBQ Meatloaf offers a flavorful twist on a classic comfort dish. Infused with gochujang and a savory glaze, it’s perfect for those looking to add a bit of heat and sweetness to their dinner table.

The image shows a glass baking dish filled with a dark brown glazed meatloaf with a shiny texture, topped with white sesame seeds and small chopped green chives scattered evenly on the surface. The dish is placed on a white marbled textured table with large green tropical leaves around it. In the background, there is a stack of white plates on a woven mat with wooden fork and spoon resting on top. The lighting is natural and bright, highlighting the rich glaze and fresh garnish on the meatloaf. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1/2 lb ground pork
1/2 cup panko breadcrumbs
1/4 cup milk
2 eggs
1/2 onion, finely chopped
3 garlic cloves, minced
2 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup ketchup
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon sesame seeds
2 green onions, sliced for garnish

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper or lightly grease it.
Step 2: In a small bowl, combine the panko breadcrumbs and milk. Let it soak for 5 minutes until the breadcrumbs absorb the milk.
Step 3: In a large mixing bowl, mix together ground beef, ground pork, soaked panko, eggs, chopped onion, minced garlic, gochujang, soy sauce, sesame oil, brown sugar, ground ginger, salt, and black pepper until fully combined.
Step 4: Transfer the meat mixture into the prepared loaf pan and shape it evenly.
Step 5: In a separate bowl, whisk together ketchup, rice vinegar, honey, and one teaspoon of gochujang. Spread this glaze evenly over the top of the meatloaf.
Step 6: Bake for 50 to 55 minutes, or until the internal temperature reaches 160°F (71°C).
Step 7: Remove from oven and let the meatloaf rest for 10 minutes before slicing. Garnish with sesame seeds and sliced green onions before serving.

Tips & Variations

For extra moisture, substitute half of the ground beef with ground pork or veal.
If you prefer less heat, reduce the gochujang in the glaze or use a milder chili paste.
Serve with steamed rice or a crisp green salad to balance the spicy, sweet flavors.
Use gluten-free panko or breadcrumbs to make this recipe gluten-free.

Storage

Store leftover meatloaf covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. You can also freeze sliced portions for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a loaf sliced into six thick pieces placed in a silver foil tray. Each slice has a dark brown, shiny glaze on top with visible sesame seeds and small green onion pieces scattered evenly across the surface. The meat inside appears moist and textured with a deep brown color, showing the cooked, slightly crumbly texture of the loaf. The silver foil tray reflects light subtly against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can prepare the meat mixture and assemble the meatloaf a few hours before baking. Keep it covered in the refrigerator until ready to bake.

What can I use instead of gochujang?

If you don’t have gochujang, try using a mixture of chili paste with a bit of miso or a mild fermented chili sauce to mimic the flavor profile, though the taste will be less authentic.