Description

This Gochujang Meatloaf is a bold twist on a classic comfort food, featuring a sweet, spicy, and umami-rich Korean chili paste glaze that elevates every bite. With a tender, juicy interior and a savory, caramelized crust, this meatloaf pairs beautifully with rice, mashed potatoes, or simple roasted vegetables. If you’re looking for an easy dinner with unexpected flavor, this Asian-inspired meatloaf delivers a satisfying balance of heat and sweetness in every slice.

Ingredients

Units Scale

For the Meatloaf

1 1/2 pounds ground beef (preferably 80% lean)
1/2 pound ground pork
1 cup panko breadcrumbs
1/2 cup whole milk
2 large eggs
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 teaspoon ginger, grated
1/2 teaspoon salt
1/2 teaspoon black pepper

For the Gochujang Glaze

3 tablespoons gochujang
2 tablespoons ketchup
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil

For Garnish (optional)

Sliced scallions
Toasted sesame seeds

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
Prepare the Breadcrumb Mixture: In a large mixing bowl, combine panko breadcrumbs and milk. Let it sit for 5 minutes to allow the breadcrumbs to absorb the milk and soften.
Mix the Meat Mixture: Add ground beef, ground pork, diced onion, minced garlic, eggs, gochujang, soy sauce, sesame oil, brown sugar, grated ginger, salt, and black pepper to the breadcrumb mixture. Mix gently using your hands or a spatula until just combined. Be careful not to overwork the mixture to avoid a dense meatloaf.
Shape the Meatloaf: Transfer the mixture to the prepared pan or baking sheet. Shape it into a loaf about 8 inches long and 4 inches wide if using a sheet. Smooth out the top.
Make the Glaze: In a small bowl, whisk together gochujang, ketchup, honey, rice vinegar, and sesame oil until smooth.
Glaze and Bake: Brush half of the glaze over the top of the meatloaf. Bake for 35 minutes, then brush with the remaining glaze and return the meatloaf to the oven for another 15-20 minutes, until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
Rest and Serve: Remove the meatloaf from the oven and let it rest for at least 10 minutes. Slice and garnish with sliced scallions and toasted sesame seeds if desired. Serve warm.

Notes

You can substitute ground chicken or turkey for pork/beef if desired.
If you’d like more spice, add extra gochujang to the glaze or a pinch of red pepper flakes to the meat mixture.
Leftovers keep well for up to 3 days in the fridge and make excellent sandwiches.
Feel free to form the loaf free-form on a sheet pan for more crusty edges, or use a loaf pan for softer sides.

Nutrition

Serving Size: 1/6 of loaf
Calories: 365
Sugar: 7g
Sodium: 690mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 22g
Fiber: 1g
Protein: 26g
Cholesterol: 110mg