Korean Meatloaf with Gochujang Glaze takes a classic comfort food and infuses it with bold Korean flavors. Juicy ground pork is mixed with garlic, green onions, and spicy-sweet gochujang, then topped with a sticky apricot-gochujang glaze that caramelizes beautifully in the oven. The result is a savory, slightly sweet, and deeply flavorful meatloaf that feels both familiar and exciting.
Why You’ll Love This Recipe
- Bold Korean Flavor – Gochujang adds heat, sweetness, and depth.
- Juicy & Tender Texture – Panko and eggs keep it moist.
- Sticky-Sweet Glaze – Apricot jam balances the spice.
- Family Comfort Food Upgrade – A twist on a classic.
- Great for Leftovers – Delicious sliced for sandwiches.
- Impressive Yet Simple – Straightforward technique with big flavor payoff.
Ingredients You’ll Need
For the Korean Meatloaf
- 2 lbs ground pork – Rich and flavorful base.
- 1 1/2 cups panko breadcrumbs – Light texture and moisture retention.
- 1 large onion, finely diced – Adds sweetness and depth.
- 8 cloves garlic, crushed – Aromatic punch.
- 2 tbsp gochujang – Fermented chili paste for heat and umami.
- 5 green onions, minced – Fresh onion flavor.
- 2 tsp kosher salt – Enhances seasoning.
- 2 large eggs, lightly beaten – Binds mixture.
- 2 tsp vegetable oil – For sautéing onions.
- Sesame seeds (optional) – For garnish.
For the Gochujang Glaze
- 3 tbsp apricot jam – Sweet base for glaze.
- 2 tbsp gochujang – Adds heat and depth.
- 1 tbsp rice wine vinegar – Bright acidity.
- 1 tbsp honey – Extra sweetness.
- 2 tsp soy sauce – Savory balance.
- 1 tsp sesame oil – Nutty aroma.
- 1/2 tsp granulated garlic (or 2 cloves minced) – Extra flavor.
Step-by-Step Instructions
Preheat the Oven
Preheat oven to 350°F (175°C).
Cook the Aromatics
Heat vegetable oil in a pan over medium heat. Add diced onion and cook slowly until translucent, about 10 minutes. Add garlic and cook another 2 minutes. Remove from heat and let cool in the refrigerator.
Mix the Flavor Base
In a bowl, combine cooled onion mixture, green onions, gochujang, eggs, and salt. Stir well.
Combine with Pork & Breadcrumbs
In a large bowl, combine ground pork and panko breadcrumbs. Add the gochujang-onion mixture and gently mix until evenly combined. Do not overwork the meat.
Shape & Bake
Transfer mixture to a 9.5 x 5-inch loaf pan (or shape free-form on a baking sheet). Bake until internal temperature reaches 140°F (about 40 minutes).
Prepare the Glaze
While meatloaf bakes, combine all glaze ingredients in a bowl and stir until smooth.
Glaze & Finish Baking
Remove meatloaf at 140°F and spoon glaze evenly over the top. Return to oven and bake until internal temperature reaches 160°F (about 10–15 more minutes).
Rest & Serve
Let rest for 10 minutes before slicing. Garnish with sesame seeds if desired.
Nutritional Information
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6 servings
Calories: 561 calories per serving
Additional Nutrition (per serving):
Carbohydrates: 27g
Protein: 30g
Fat: 36g
Saturated Fat: 13g
Cholesterol: 163mg
Sodium: 1111mg
Potassium: 603mg
Fiber: 1g
Sugar: 10g
Recipe Notes & Tips
- Don’t Overmix – Keeps meatloaf tender.
- Use an Instant-Read Thermometer – Prevents overcooking.
- Let It Rest – Juices redistribute for cleaner slices.
- Balance the Heat – Adjust gochujang to taste.
- Serve with Pickled Onions – Adds contrast and brightness.
Perfect Pairings
- Steamed rice
- Kimchi
- Mustard pickled onions
- Simple cucumber salad
Ideal Occasions
- Family dinners
- Comfort food nights
- Casual entertaining
- Korean-inspired meal nights
Storage & Serving Tips
- Store in refrigerator up to 4 days.
- Reheat slices gently in oven or microwave.
- Freeze tightly wrapped for up to 2 months.
- Makes excellent sandwiches the next day.
Creative Variations to Try
- Beef & Pork Blend – Combine meats for deeper flavor.
- Spicier Version – Add extra gochujang or chili flakes.
- Turkey Option – Substitute ground turkey for lighter version.
- Cheese-Stuffed Center – Add mozzarella for a surprise filling.
Troubleshooting Common Issues
- Meatloaf dry – Avoid overcooking past 160°F.
- Glaze burning – Apply glaze at 140°F, not earlier.
- Too spicy – Increase jam or honey in glaze.
- Too dense – Mix gently and avoid packing tightly.
Why This Recipe Works
Cooking the onions first removes excess moisture and builds sweetness, while panko breadcrumbs create a light, tender texture. Gochujang provides layered spice, umami, and subtle sweetness, while the glaze caramelizes during the final bake, forming a sticky, flavorful crust. Using a thermometer ensures perfect doneness and juicy results.
Final Thoughts
Korean Meatloaf with Gochujang Glaze transforms a classic dish into something bold and unforgettable. With its juicy texture and sticky-sweet glaze, it’s a comforting meal with a Korean twist that’s sure to become a favorite at your table.
