Description
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. Perfect for weeknights when you want something cozy with a serious flavor upgrade.
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
Instructions
- Preheat the oven to 375 °F (190 °C). Line a loaf pan or baking sheet with foil or parchment paper for easier cleanup.
- In a large bowl, combine the ground meat, chopped onion, garlic, egg, breadcrumbs, milk, soy sauce, salt, pepper, and the optional 1 Tbsp gochujang. Mix gently but thoroughly—don’t overwork the meat.
- Shape the mixture into a loaf and place it in the prepared pan.
- In a small bowl, whisk together all the glaze ingredients: ketchup, gochujang, brown sugar (or honey), vinegar, and soy sauce.
- Brush a layer of the glaze over the top of the meatloaf. Bake in the oven for about 45–55 minutes, until the internal temperature reaches 160 °F (71 °C) and the loaf is cooked through. Halfway through baking (about 20–30 minutes in), brush on another layer of glaze.
- Once done, allow the meatloaf to rest for about 10 minutes before slicing—this helps the juices stay in.
- Slice and serve with extra glaze on the side, if desired. Pair it with mashed potatoes, rice, roasted vegetables or a simple salad.
Notes
- You can add ½ cup grated carrot or chopped green onions into the meat mixture for extra texture and flavor.
- Ground turkey or chicken can be used instead of beef for a lighter version; reduce baking time slightly.
- A dash of sesame oil in the glaze adds a nutty depth.
- If you want individual portions, make mini meatloaves (muffin‑tin style) and adjust baking time to ~30 minutes. :contentReference[oaicite:0]{index=0}
- Leftovers store well—wrap tightly and refrigerate up to 4 days or freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice (approx ½ of loaf ÷ 8)
- Calories: ≈ 370 kcal
- Sugar: 8 g
- Sodium: 840 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 100 mg
