Description
A flavorful twist on classic meatloaf featuring gochujang Korean chili paste for a perfect balance of sweet, savory and spicy flavors. Make ahead friendly and easily adaptable!
Ingredients
Scale
- 2 lbs ground beef
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp gochujang paste
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp ginger, grated
- 2 green onions, chopped
- For the glaze:
- 3 tbsp gochujang paste
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, combine ground beef, panko breadcrumbs, beaten eggs, diced onion, minced garlic, gochujang paste, soy sauce, sesame oil, grated ginger, and green onions.
- Mix gently until just combined, being careful not to overmix.
- Press mixture into the prepared loaf pan, creating a slight dome shape.
- In a small bowl, whisk together glaze ingredients until smooth.
- Brush half the glaze over the meatloaf before baking.
- Bake for 45 minutes, then brush with remaining glaze.
- Continue baking for 15 more minutes or until internal temperature reaches 160°F (71°C).
- Let rest for 10 minutes before slicing and serving.
Notes
- Make ahead: Prepare the meatloaf mixture up to 24 hours in advance and refrigerate before baking.
- For a less spicy version, reduce the amount of gochujang paste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This meatloaf freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Korean-American Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
Keywords: gochujang meatloaf, Korean fusion, spicy meatloaf, make-ahead dinner, weeknight dinner
