Description
Bold and flavorful Korean BBQ Meatloaf combines juicy beef and pork with spicy gochujang, topped with a sweet and tangy apricot glaze. This fusion comfort food is perfect for weeknight dinners or special occasions!
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 1 hour + Resting Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Korean Fusion