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Sweet & Spicy Korean BBQ Meatloaf

Sweet & Spicy Korean BBQ Meatloaf: Comfort with a Kick

This Sweet & Spicy Korean BBQ Meatloaf fuses American comfort with bold Korean flavors, creating an unforgettable savory delight.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: DINNER
Cuisine: American, Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 pound Ground Beef use ground turkey for a leaner option
  • 1 pound Ground Pork can be substituted with more ground beef
  • 1 cup Panko Breadcrumbs substitute with regular breadcrumbs if unavailable
  • 1/2 cup Milk non-dairy alternatives like almond milk work well too
  • 2 Eggs no substitutes recommended
  • 1 medium Onion finely chopped; shallots make a great swap
  • 3 cloves Garlic minced or garlic powder is also suitable
For the Korean Flavor
  • 2 tablespoons Gochujang substitute with a mild chili paste for less heat
  • 1 tablespoon Soy Sauce tamari is a gluten-free alternative
  • 1 tablespoon Sesame Oil can be substituted with olive oil if needed
  • 2 tablespoons Brown Sugar honey or maple syrup can replace it
  • 1 teaspoon Ground Ginger fresh ginger can also be grated as a substitute
For the Glaze
  • 1/2 cup Ketchup tomato sauce makes a similar alternative
  • 1 tablespoon Rice Vinegar can be replaced with apple cider vinegar
  • 2 tablespoons Honey agave syrup works well for a vegan option
For Garnishing
  • 2 tablespoons Sesame Seeds sprinkle generously for texture
  • 2 stalks Green Onions slice thinly for best presentation

Equipment

  • Loaf pan

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C). Prepare a loaf pan by lightly greasing it.
  2. Soak the panko breadcrumbs in milk for about 5 minutes.
  3. Combine the ground beef, ground pork, soaked panko mixture, eggs, onion, garlic, gochujang, soy sauce, sesame oil, brown sugar, ground ginger, salt, and pepper in a large bowl. Mix gently.
  4. Shape the meat mixture into a loaf and transfer it to the prepared pan.
  5. Whisk together the ketchup, rice vinegar, honey, and gochujang in a small bowl to create the glaze. Spread it over the meatloaf.
  6. Bake in the preheated oven for 50-55 minutes.
  7. Rest for 10 minutes before slicing. Garnish with sesame seeds and sliced green onions.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 680mgPotassium: 400mgFiber: 1gSugar: 6gCalcium: 80mgIron: 3mg

Notes

Customize spice levels by adjusting the gochujang. This meatloaf can be made ahead and stored for up to three days in the fridge.

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