Description
Korean BBQ Meatloaf is a flavorful twist on classic comfort food, combining the savory and sweet notes of traditional Korean BBQ sauces with a hearty and moist meatloaf base. This recipe infuses ground beef with a blend of Korean spices and ingredients, resulting in a delicious fusion dish that’s perfect for weeknight dinners or special gatherings. Served best with jasmine rice and cucumber salad, this meatloaf offers a unique culinary experience that is both comforting and exciting.
Ingredients
Scale
Meatloaf
- 1 lb ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp grated ginger
- 1/2 tsp black pepper
- 1/2 tsp salt
Glaze
- 3 tbsp Korean BBQ sauce or a mixture of soy sauce, brown sugar, garlic, and sesame oil
- 1 tsp gochujang (optional for extra heat)
Serving Suggestions
- Cooked jasmine rice
- Cucumber salad
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the meatloaf.
- Prepare the meatloaf mixture: In a large mixing bowl, combine the ground beef, panko breadcrumbs, chopped onion, minced garlic, egg, milk, soy sauce, sesame oil, brown sugar, gochujang, grated ginger, black pepper, and salt. Mix everything gently but thoroughly until well incorporated, being careful not to overwork the meat to keep it tender.
- Shape the meatloaf: Transfer the meat mixture onto a baking sheet or loaf pan lined with parchment paper. Shape it into a traditional loaf shape, about 8×4 inches in size.
- Prepare the glaze: In a small bowl, mix Korean BBQ sauce with gochujang if using. Brush a generous layer of this glaze over the top of the meatloaf, which will caramelize and add a delicious sticky finish during baking.
- Bake the meatloaf: Place the meatloaf in the preheated oven and bake for about 50-60 minutes, or until the internal temperature reaches 160°F (71°C) ensuring it is fully cooked but still juicy.
- Rest the meatloaf: Remove the meatloaf from the oven and let it rest for 10 minutes. This allows the juices to redistribute, resulting in a moist and flavorful final dish.
- Slice and serve: Slice the loaf into portions and serve warm alongside fluffy jasmine rice and a refreshing cucumber salad to balance the rich flavors.
Notes
- Feel free to substitute ground beef with ground turkey or plant-based alternatives for a lighter version.
- You can add finely chopped vegetables like bell peppers or carrots into the meat mixture for extra flavor and nutrition.
- If you prefer less heat, reduce the amount of gochujang in the recipe or omit it.
- Make sure not to overmix the meat mixture to maintain a tender texture.
- Resting the meatloaf before slicing is crucial for juiciness.
