Name: Gochujang-Glazed Meatloaf Recipe
Prep time: 15 min
Cook time: PT-489480H44M48S
Total time: PT-489480H44M48S
Cuisine: Korean‑Inspired / American Comfort
Ingredients: For the Meatloaf: • 2 lb ground beef (or a mix of beef and pork) • 1 small onion, finely chopped or grated • 3 cloves garlic, minced • 1 large egg • 1 cup panko breadcrumbs (or regular breadcrumbs) • ½ cup milk • 2 tablespoons soy sauce • 1 teaspoon salt • ½ teaspoon black pepper • 1 tablespoon gochujang (Korean red chili paste) – optional inside the meat mixture; For the Glaze: • ¼ cup ketchup • 2–3 tablespoons gochujang • 2 tablespoons brown sugar or honey • 1 tablespoon rice vinegar or apple cider vinegar • 1 tablespoon soy sauce

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Gochujang-glazed meatloaf is a bold twist on a classic comfort dish, featuring juicy ground meat and a sticky, spicy-sweet glaze made with Korean chili paste. I love making it when I want something cozy with a serious flavor upgrade.

Why I’ll Love This Recipe

I love how the gochujang glaze adds heat, depth, and a subtle sweetness to the meatloaf. It’s a simple recipe, but the flavor feels elevated and unexpected. It’s perfect for weeknights when I want to spice up my usual rotation, and the leftovers are even better the next day. Gochujang-Glazed Meatloaf Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Meatloaf:

Ground beef
Onion (grated or finely chopped)
Garlic (minced)
Egg
Panko breadcrumbs
Milk
Soy sauce
Salt and pepper
Gochujang (a little in the meat mixture, if desired)

For the Glaze:

Gochujang
Ketchup
Brown sugar or honey
Rice vinegar or apple cider vinegar
Soy sauce

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment or foil.
In a bowl, I mix together the ground meat, onion, garlic, egg, breadcrumbs, milk, soy sauce, and seasoning. I add a spoon of gochujang to the meat mixture if I want a bit of heat inside as well.
I shape the mixture into a loaf and place it on the prepared baking sheet.
In a small bowl, I whisk together the gochujang, ketchup, brown sugar, vinegar, and soy sauce for the glaze.
I brush a thick layer of the glaze over the meatloaf and bake for about 45–55 minutes, brushing on more glaze halfway through.
I let the meatloaf rest for 10 minutes before slicing so the juices stay in.
I serve it with rice, mashed potatoes, or sautéed greens.

Servings and Timing

This recipe serves 6–8. Prep time is 15 minutes, and bake time is 45–55 minutes, plus resting.

Variations

I sometimes add chopped green onions or grated carrots to the meat mixture.
Ground turkey works great as a lighter option.
A touch of sesame oil in the glaze adds a nutty depth.
I’ve also made it in muffin tins for individual mini meatloaves with extra glaze on top.

Storage/Reheating

I store leftover meatloaf in an airtight container in the fridge for up to 4 days. I reheat slices in the microwave or oven, adding a little extra glaze if I have any left. It also freezes well—just wrap tightly and freeze for up to 2 months. Gochujang-Glazed Meatloaf Recipe

FAQs

What is gochujang?

It’s a Korean fermented chili paste that’s spicy, savory, and slightly sweet. I love using it in sauces, glazes, and marinades.

Can I make this meatloaf ahead of time?

Yes, I prep and shape it ahead, then refrigerate it until ready to bake. I wait to glaze until right before it goes in the oven.

How spicy is this recipe?

The glaze has a mild kick, but it’s not overpowering. I adjust the amount of gochujang depending on how spicy I want it.

Can I use regular breadcrumbs instead of panko?

Yes, regular breadcrumbs work fine. I’ve even used crushed crackers in a pinch.

What should I serve with it?

I usually pair it with rice, roasted veggies, or a crunchy slaw to balance the richness.

Conclusion

Gochujang-glazed meatloaf is one of my favorite ways to give an old-school dish a modern kick. It’s savory, spicy, a little sweet, and totally comforting. Once I made it this way, I didn’t want to go back to plain ketchup ever again.