Description
This Korean BBQ Meatloaf recipe is a flavorful fusion of classic comfort food and savory Korean flavors. Featuring a well-seasoned ground meat mixture glazed with a sticky, sweet-savory Korean BBQ sauce, it offers a delicious twist that’s perfect for dinner gatherings or a family meal. Serve it alongside fluffy jasmine rice and refreshing cucumber salad for a complete, vibrant meal experience.
Ingredients
Scale
Meatloaf Mixture
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1/4 cup finely grated carrot (optional)
- Salt and pepper to taste
Korean BBQ Sauce Glaze
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
Serving Suggestions
- Jasmine rice, cooked
- Cucumber salad (thinly sliced cucumber, rice vinegar, sesame seeds, and a pinch of sugar)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
- Mix the meatloaf ingredients: In a large bowl, combine ground beef, breadcrumbs, finely chopped onions and green onions, minced garlic, grated ginger, grated carrot, soy sauce, sesame oil, egg, salt, and pepper. Mix thoroughly but gently to combine all ingredients evenly without overworking the meat.
- Shape the meatloaf: Transfer the meat mixture onto a lined or greased baking pan. Form it into a loaf shape, about 8 inches long and 4 inches wide, ensuring an even thickness for uniform cooking.
- Prepare Korean BBQ sauce glaze: In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth.
- Apply glaze: Brush about half of the Korean BBQ sauce mixture evenly over the top of the meatloaf.
- Bake the meatloaf: Place the meatloaf in the preheated oven and bake for 45 minutes. After 45 minutes, brush the remaining Korean BBQ sauce over the meatloaf and continue baking for another 15 minutes or until an internal temperature of 160°F (71°C) is reached.
- Rest the meatloaf: Remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing. This helps retain juices and ensures moist slices.
- Serve: Slice the meatloaf and serve warm with jasmine rice and a fresh cucumber salad for a complete, balanced meal.
Notes
- Ground turkey or plant-based ground meat can be substituted for a lighter or vegetarian option.
- Add finely chopped vegetables such as bell peppers or mushrooms into the meat mixture for extra flavor and nutrition.
- Adjust the level of gochujang according to your heat preference.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Ensure the internal temperature of the meatloaf reaches 160°F (71°C) for food safety.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Korean Fusion
