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Korean Meatloaf: All the crave-able flavors of Korean barbecue in a comfort-food meatloaf with a sweet and tangy Korean glaze. This ain’t your momma’s meatloaf!  
Korean Meatloaf topped with a glaze and green onions.

Korean fusion food is all the rage these days and this meatloaf is definitely something to rave about. You’ll be craving it for days! Korean BBQ is sweet and tangy and brings a bit of spice. Take your regular meatloaf and add in a little Asian flair, and that’s what we’ve got here. It’s totally delicious!

The majority of the ingredients in this recipe you can easily find in any American grocery store. But this recipe calls for an ingredient that you may have difficulty finding outside of an Asian supermarket. It’s called gochujang and it is a spicy pepper paste used in Korean cooking. It’s absolutely delicious and brings an authentic feel to the dish. You can always order it off of Amazon, but if you can also substitute crushed red pepper flakes as an Americanized alternative or any other Asian hot sauce like sriracha sauce. Don’t like heat? You can also leave it out!

Close up of a Korean Meatloaf topped with a glaze and green onions.

Watch the video where I walk you through every step of this recipe. Did you know that I have my own cooking show? You can join me over on YouTube and follow along. New episodes three times a week. It’s way better than The Food Network (wink). There’s also some great tips and information about the recipe not included here.

Korean Meatloaf topped with a glaze and green onions.
Korean Meatloaf: All the crave-able flavors of Korean barbecue in a comfort-food meatloaf with a sweet and tangy Korean glaze. This ain't your momma's meatloaf!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 1 pound lean ground beef
  • 1 cup panko bread crumbs
  • 1 tablespoon gochujang***
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds
  • 6 cloves garlic crushed
  • 1 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 1 egg

Korean BBQ Glaze

  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 3/4 cup brown sugar
  • 6 cloves garlic minced
  • 1 teaspoon ground ginger
  • 1 teaspoon sesame seeds
  • Preheat oven to 350 degrees.
  • In a large mixing bowl, knead together ground beef, panko, gochujang, soy sauce, sesame seeds, garlic, ginger, sesame oil, and egg.
  • Shape the meat into a loaf and put it on a 4 sided baking sheet or 9x13 pan.
  • Bake for about 45 minutes.
  • Meanwhile, make the glaze. In a small saucepan over medium-high heat, whisk together the sesame oil and cornstarch. Stir in the soy sauce, rice vinegar, brown sugar, garlic, ginger, and sesame seeds. Bring to a simmer and cook until sauce thickens. Pour or brush half the sauce over the meatloaf about half-way through the cooking time.
  • Increase the oven temperature to 450 degrees. Pour or brush remaining sauce over the meat and bake an additional 15 minutes.
***You can also substitute with 1/2-1 teaspoon crushed red pepper flakes, the same amount of sriracha sauce, or if you don't want this to be spicy, simply leave it out.


Calories: 503kcal | Carbohydrates: 62g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 2086mg | Potassium: 623mg | Fiber: 1g | Sugar: 42g | Vitamin A: 60IU | Vitamin C: 3.5mg | Calcium: 124mg | Iron: 5.4mg
Course: Main
Cuisine: Korean
Keyword: Korean Meatloaf
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December 21, 2020 9:40 am

5 stars
Absolutely loved this!!! Easy to make and the flavor was fantastic…. highly recommend. I didn’t change a thing but the husband said….”you can make this anytime!” Thanks for sharing

June 6, 2020 12:09 pm

Excellent! I put the cornstarch in rice vinegar. As a chef, it thickens with ease! Iā€™m in love with Korean food. Make wings and ribs Thanks

May 9, 2020 9:23 pm

I think the recipe as written is a little off in terms of the ratio of rice vinegar to other ingredients in the sauce. When I had completed the sauce and tasted it, there was way too strong a taste of vinegar. I had to add a lot more sugar to balance it out (about 4 heaping T of honey). The only other quibble is that 15 minutes at 450 is too long. I had to pull it with about 7 minutes left, because the top was getting overly dark and the internal temp was already high enough for food… Read more »

November 13, 2019 8:22 am

5 stars
I made this over the weekend with my mom. Yep, it tasted exactly how it looks. Thank you for posting this recipe for all of us to try and enjoy. Im eager to try something new this coming weekend.

January 4, 2018 6:53 pm

5 stars
Absolutely unbelievable!!!!! I have had a few kitchen disasters lately and this was a huge boost to my kitchen self-confidence. Can’t wait to make it again!!!

February 14, 2017 7:06 pm

My mouth is salivating just looking at this. I love meatloaf and Asian food- you just combined two of my favorite things! I can’t wait to try this!

February 8, 2017 11:58 am

Rachel, I have always wanted to make Korean food! But the only thing I ever see are recipes for bulgolgi. I would love to try your take on meatloaf with Korean flair! (By the way, I LOVED your presentation at BYBC this weekend and learned a TON!)

February 8, 2017 7:47 am

Ginger, garlic, soy, gochujang, sesame….this meatloaf is WOW!! Bet it would be great with ground chicken too.

October 22, 2016 5:27 pm

I omited the sesame seeds to cut costs, and it was still incredibly yummy! I will make this again!

July 13, 2016 4:30 pm

I made this with some jasmine rice and Sauteed zucchini and substituted Turkey meat instead of beef. I also was out of ginger so I used a tiny pinch of Chinese Five Spices and also put a tiny bit of the gochujang in the glaze because I like the heat.. Even with the changes, it was absolutely delicious. I got so bored with my regular meat loaf and have become obsessed with finding ways to use all the Asian ingredients in my pantry. I am definitely going to use this again in the future.

December 8, 2015 3:26 pm

Your meatloaf looks incredibly tasty! I need to try it šŸ™‚

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