Korean Meatloaf with Gochujang Glaze
A unique twist on a classic dish, this Korean Meatloaf is elevated with a spicy and sweet gochujang glaze, perfect for family dinners or weeknight meals.
Ingredients
For the meatloaf
- 2 lbs ground pork
- 1 1/2 cups panko bread crumbs
- 1 large onion (finely diced)
- 8 cloves garlic (crushed)
- 2 tbsp gochujang
- 5 pieces green onions (minced)
- 2 tsp kosher salt
- 2 large eggs (lightly beaten to combine)
- 2 tsp vegetable oil For cooking onions
- Sesame seeds to taste to garnish if desired
For the glaze
- 3 tbsp apricot jam
- 2 tbsp gochujang
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp granulated garlic powder (or 2 cloves garlic, minced)
Instructions
Preparation
- Pre-heat your oven to 350°F.
- Film a pan with the vegetable oil. Add the minced onions and cook slowly until translucent, about 10 minutes.
- Add the garlic to the onions and cook for another 2 minutes. Remove the onion mixture from the heat, transfer it to a bowl, and place it in the refrigerator to cool.
- Once the onion mixture is cool, combine it with the minced green onions, gochujang, eggs, and kosher salt. Stir to combine thoroughly.
Mixing and Shaping
- In a large bowl, mix the ground pork and breadcrumbs. Add the onion mixture and mix gently. Aim for an even red color without packing it too tightly.
- Transfer the meatloaf mix to a 9.5-inch by 5-inch loaf pan, or shape it free-form on a cookie sheet.
Cooking
- Place the meatloaf in the oven and cook until it reaches an internal temperature of 140°F, about 40 minutes. Use an instant-read thermometer for accuracy.
- While the meatloaf cooks, make the glaze by combining all the glaze ingredients and stirring thoroughly.
- When the meatloaf reaches 140°F, remove it from the oven and spoon the glaze over the top evenly.
- Return the glazed meatloaf to the oven and cook until it reaches an internal temperature of 160°F, about 10-15 minutes. Avoid overcooking to keep the meatloaf moist. Serve with mustard pickled onions.
Notes
Make sure your onion and garlic mixture cools before adding it to the meat. This helps to keep the meatloaf tender. Use a light hand when mixing to avoid compacting the meat too much. Adjust the amount of gochujang based on your spice tolerance. Start with less and add more if you like it spicier. Leftovers can be stored tightly wrapped in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 850mgFiber: 1gSugar: 7g
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