Korean Meatloaf with Korean BBQ Glaze

Korean Meatloaf topped with a glaze and green onions.

4.86 from 7 votes

Korean Meatloaf with Korean BBQ Glaze

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 Time15

Cook Time1

Total Time1 15

Course: Main Dish

Cuisine: Korean

Keyword: Korean Meatloaf

Servings: Servings

Author: Rachel Farnsworth

Ingredients

Meatloaf

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

US Customary - Metric

Instructions

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.

Video

[yeetvid]

Notes

***You can also substitute the gochujang 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.

Nutrition