Korean BBQ Meatloaf

Korean BBQ Meatloaf puts a delicious twist on the classic with a sweet, savory glaze inspired by your favorite Korean barbecue flavors. Tender, juicy, and packed with garlic, ginger, and sesame, every slice is bold and mouthwatering. It’s a fun, flavorful upgrade to weeknight comfort food.

Why You’ll Love This Recipe

A fun twist on classic meatloaf, this version is infused with bold Korean-inspired flavors like garlic, ginger, and sesame. A sweet and savory glaze caramelizes beautifully as it bakes, adding even more richness. Tender, juicy, it’s a delicious upgrade to weeknight comfort food.

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Ingredient List

For the Meatloaf:

• 1½ pounds ground beef
• 1 pound sweet pork (ground pork)
• 1 cup sweet onion, chopped
• 2 tablespoons garlic, minced
• 2 cups panko breadcrumbs
• 2 eggs
• 2 tablespoons fermented gochujang
• 1 tablespoon roasted red chili paste
• 1 tablespoon Korean chili flakes (gochugaru)
• 1 tablespoon galangal (or substitute dried ginger)
• 1 tablespoon coconut palm sugar (or substitute brown sugar)
• 2 tablespoons soy sauce

For the Glaze:

• 10 ounces apricot jelly
• 2 tablespoons Sialang honey (or substitute local honey)
• 3 tablespoons kecap manis (or substitute ketchup)
• 8 tablespoons fermented gochujang
• 1 tablespoon Korean chili flakes (gochugaru)
• 2 tablespoons sesame oil
• 1 teaspoon galangal (or substitute dried ginger)
• 1 tablespoon soy sauce
• 1 tablespoon coconut palm sugar (or substitute brown sugar)
• 4 tablespoons rice vinegar

For Garnish:

• Sesame seeds
• Green onions, sliced

Substitution Notes:

• Can’t find sweet pork? Regular ground pork works perfectly fine!
• No galangal? Dried ginger is an excellent substitute and much easier to find.
• Kecap manis not in your pantry? Use ketchup—it’ll still be delicious.
• Regular brown sugar can replace coconut palm sugar without any issues.

Why These Ingredients Work

Ground Beef + Sweet Pork: This combo is MAGIC. The beef provides structure and that classic meaty flavor, while the sweet pork adds moisture and a subtle sweetness that balances the spicy elements perfectly.

Panko Breadcrumbs: These light, airy breadcrumbs absorb moisture without making the meatloaf dense. They create the perfect tender texture that holds together beautifully when you slice it.

Fermented Gochujang: This is the STAR of the show! Korean fermented chili paste brings complex umami, a pleasant heat, and depth that you just can’t get from regular hot sauce. It’s savory, slightly sweet, and absolutely essential.

Apricot Jelly in the Glaze: This might seem unusual, but trust me—the fruity sweetness of apricot plays beautifully with the spicy gochujang, creating a sticky, caramelized coating that’s restaurant-worthy.

Sesame Oil: Just a couple tablespoons in the glaze adds that distinctive nutty, toasted flavor that screams “Korean BBQ!”

Rice Vinegar: This cuts through all that richness and sweetness with a bright, tangy note that keeps every bite interesting.

Essential Tools and Equipment

• Large mixing bowl for combining the meatloaf mixture
• Separate medium bowl for whisking the glaze
• Standard loaf pan (9×5 inches), greased well
• Whisk for the glaze
• Pastry brush for applying glaze to the meatloaf
• Medium sauce pot for reducing the glaze
• Meat thermometer (this is CRUCIAL for perfect doneness!)
• Sharp knife for slicing after resting

How To Make Korean BBQ Meatloaf

Step 1 – Mix the Meatloaf

In a large bowl, combine the ground beef, sweet pork, chopped sweet onion, minced garlic, panko breadcrumbs, eggs, gochujang, roasted red chili paste, Korean chili flakes, galangal, coconut palm sugar, and soy sauce. Mix everything together with your hands until well combined—don’t be shy, get in there! Once mixed, let the mixture rest for 30 minutes. This resting time is important because it allows the panko to soften and absorb all those delicious flavors.

Step 2 – Make the Glaze

While the meatloaf mixture is resting, whisk together all the glaze ingredients in a separate bowl: apricot jelly, honey, kecap manis, gochujang, Korean chili flakes, sesame oil, galangal, soy sauce, coconut palm sugar, and rice vinegar. Make sure everything is well combined and smooth. Take about 3-4 tablespoons of this glaze and put it in a second small bowl—set this aside for brushing on the meatloaf before baking.

Step 3 – Preheat and Shape

Preheat your oven to 350°F. Grease your loaf pan generously (I use cooking spray or butter). Spread the rested meatloaf mixture into the prepared loaf pan, pressing it down gently and mounding it slightly over the top for that classic domed look. Using your pastry brush, brush those reserved 3-4 tablespoons of glaze all over the top of the meatloaf—this creates a beautiful base layer of flavor.

Step 4 – First Bake

Pop the meatloaf into the preheated oven and bake for 40-45 minutes. You’re looking for an internal temperature of 140°F. Use your meat thermometer to check—insert it into the center of the meatloaf for the most accurate reading.

Step 5 – Reduce the Glaze

While your meatloaf is baking away, pour the remaining glaze into a sauce pot over medium-high heat. Bring it to a simmer, then reduce the heat slightly and let it bubble away for 20-25 minutes. You want to reduce it until it’s thickened significantly—it should coat the back of a spoon and have a beautiful glossy sheen. Stir occasionally to prevent burning.

Step 6 – Add the Glaze

When your meatloaf reaches an internal temperature of 145°F, remove it from the oven. Pour that gorgeous reduced glaze all over the top—it should cascade down the sides beautifully. Return the meatloaf to the oven and continue baking until the internal temperature reaches 160°F. This usually takes another 10-15 minutes.

Step 7 – Rest and Serve

This is THE HARDEST PART—you have to let it rest! Remove the meatloaf from the oven and let it rest at room temperature for a full 30 minutes. I know it smells amazing and you want to dig in, but this resting time allows the juices to redistribute and the meatloaf to fully set so it slices beautifully. After resting, sprinkle the top with sesame seeds and sliced green onions for that final pop of color and flavor.

You Must Know

RESTING IS NON-NEGOTIABLE: I cannot stress this enough—if you skip the 30-minute rest, your meatloaf will fall apart when you slice it. The proteins need time to relax and firm up. Go set the table, make a side dish, or just take a breather. Your patience will be rewarded!

Use a Meat Thermometer: Guessing on doneness leads to either dry, overcooked meatloaf or undercooked meat. A thermometer takes all the guesswork out and ensures food safety.

Let the Panko Rest: That 30-minute rest before baking isn’t just for fun—the panko needs time to absorb moisture from the meat and eggs. If you skip this, you’ll end up with a grainy texture.

Personal Secret: I add an extra tablespoon of sesame oil to the meatloaf mixture itself (not just the glaze). It’s not in the original recipe, but that little bit of nutty richness distributed throughout makes SUCH a difference.

Pro Tips & Cooking Hacks

Don’t Overmix: Once your ingredients are combined, stop mixing! Overworking the meat mixture develops too much gluten and makes the meatloaf tough and dense instead of tender.

Room Temperature Eggs: Take your eggs out of the fridge 20 minutes before mixing. Room temp eggs incorporate more smoothly into the mixture.

Grease Your Pan Well: Nothing’s sadder than a gorgeous meatloaf stuck to the pan. Be generous with your cooking spray or butter.

Glaze Consistency: If your glaze seems too thick while reducing, add a splash of water. Too thin? Let it simmer a bit longer. You want it to be pourable but coat a spoon.

Avoid Dense Meatloaf: If your meatloaf comes out dense, you likely packed it too tightly into the pan. Just press it in gently—no need to compress it.

Flavor Variations & Suggestions

Spice Level Adjustments:

• For mild: Cut the Korean chili flakes in half and use only 1 tablespoon of gochujang in the meatloaf
• For EXTRA spicy: Add 1-2 teaspoons of Korean chili oil to the glaze

Different Protein Options:

• All beef works great if you can’t find ground pork
• Try half beef, half ground turkey for a lighter version
• Ground lamb would be incredible with these Korean flavors!

Glaze Variations:

• Swap apricot jelly for peach preserves or even pineapple jam
• Add 1 tablespoon of grated fresh ginger to the glaze for extra zing
• Stir in a tablespoon of gochugaru to the reduced glaze for more heat

Mix-In Ideas:

• Add ½ cup of chopped kimchi to the meatloaf mixture for extra tang and funk
• Fold in ½ cup of chopped water chestnuts for crunch
• Mix in some chopped shiitake mushrooms for earthiness

Make-Ahead Options

This meatloaf is PERFECT for meal prep! Here’s how to plan ahead:

Prepare the Meatloaf Mixture: You can mix everything together and shape it in the loaf pan up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When you’re ready to bake, let it sit at room temperature for 20 minutes, then proceed with baking as directed.

Make the Glaze Ahead: The glaze can be mixed (but not reduced) and stored in an airtight container in the fridge for up to 3 days. When you’re ready to use it, just bring it to room temperature before separating some for brushing and reducing the rest.

Fully Cooked Meatloaf: This reheats beautifully! You can bake it completely, let it cool, then slice and store for easy weeknight dinners. Just reheat slices in the microwave or oven.

Recipe Notes & Baker’s Tips

About Gochujang: Look for fermented gochujang in the Asian foods aisle or at Asian markets. It’s usually sold in red tubs or squeeze bottles. Once opened, it lasts for MONTHS in the fridge.

Kecap Manis vs. Ketchup: Kecap manis is a sweet Indonesian soy sauce that adds incredible depth, but ketchup works in a pinch. If using ketchup, you might want to add an extra teaspoon of soy sauce for saltiness.

Pan Size Matters: Using a standard 9×5-inch loaf pan is important for the cooking times listed. A wider, shallower pan will cook faster and may dry out.

Internal Temperature Note: The USDA recommends cooking ground meat to 160°F. We pull it at that temperature after adding the glaze to ensure it’s safe and juicy!

Serving Suggestions

This Korean BBQ Meatloaf pairs beautifully with:

Classic Sides:

• Creamy mashed potatoes or garlic mashed cauliflower
• Steamed jasmine rice or coconut rice
• Simple sautéed bok choy or broccolini

Korean-Inspired Sides:

• Quick cucumber kimchi salad
• Sesame spinach (sigeumchi namul)
• Korean-style potato salad
• Steamed purple rice

Fresh Elements:

• A crisp Asian slaw with cabbage, carrots, and sesame dressing
• Pickled radishes for cutting through the richness
• Fresh lettuce wraps—slice the meatloaf and serve with butter lettuce, rice, and extra sauce!

Don’t Forget: Drizzle any extra reduced glaze over your rice or veggies. That sauce is liquid gold and shouldn’t go to waste!

I hope this Korean BBQ Meatloaf becomes a new go-to in your kitchen! It’s one of those recipes that looks impressive but comes together easily, and the flavor payoff is just INCREDIBLE. Every time I make it, someone asks for the recipe—and now you have it!

How to Store Your Korean BBQ Meatloaf

Refrigerator: Store leftover slices in an airtight container in the refrigerator for up to 3-4 days. I like to keep each slice separated with parchment paper so they don’t stick together.

Reheating: For the best results, reheat slices in a 325°F oven covered with foil for about 15 minutes, or until warmed through. You can also microwave individual slices for 1-2 minutes, but the oven method keeps them more moist. Brush with a little extra glaze before reheating for that fresh-from-the-oven taste!

Freezing: This meatloaf freezes beautifully for up to 2 months. Let it cool completely, then slice it up. Wrap each slice (or the whole loaf) tightly in plastic wrap, then wrap again in aluminum foil. Label with the date! To reheat from frozen, thaw overnight in the refrigerator, then reheat as directed above.

Glaze Storage: Store any extra reduced glaze in a sealed container in the fridge for up to a week. It’s amazing drizzled over grilled chicken, pork chops, or even as a dipping sauce for dumplings!

Allergy Information

Contains:

• Gluten (panko breadcrumbs)
• Eggs
• Soy (soy sauce, gochujang, kecap manis)
• Sesame (sesame oil, sesame seeds)

Substitution Suggestions:

For Gluten-Free: Replace panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Make sure your gochujang and soy sauce are certified gluten-free (tamari works great!).

For Egg-Free: Use 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) or ½ cup unsweetened applesauce.

For Soy-Free: This is trickier since soy is central to the flavor profile. Try coconut aminos instead of soy sauce, and look for soy-free gochujang alternatives (some brands make them). The flavor will be different but still delicious!

For Sesame Allergy: Omit the sesame oil and seeds. You can substitute with a neutral oil plus a drop of toasted flavor from toasted peanut oil if peanuts are safe.

Questions I Get Asked A Lot

My meatloaf cracked on top during baking. Is that normal?

A few small cracks are totally normal and won’t affect the taste at all! To minimize cracking, make sure you’re not packing the mixture too tightly in the pan, and don’t skip the resting time before baking. The glaze will cover up any cracks beautifully anyway!

The glaze seems too spicy for my kids. Can I make a separate mild version?

YES! Before adding the gochujang and Korean chili flakes to the glaze, take out about ¼ cup of the apricot jelly mixture. Mix the spicy ingredients into the remaining glaze for the adults, and use the mild portion for the kids’ portion of meatloaf. Everyone wins!

How do I know when the glaze is reduced enough?

The glaze should coat the back of a spoon and when you run your finger through it, the line should hold for a moment before slowly running back together. It should look glossy and thick, like a BBQ sauce consistency. If it’s thin and watery, keep simmering!

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