Asian-Inspired Korean Meatloaf Recipe

Introduction

This Asian-inspired Korean meatloaf blends the savory flavors of ground pork with a spicy-sweet gochujang glaze. It’s a comforting dish with a unique twist that brings warmth and depth to your dinner table.

Ingredients

• 2 lbs ground pork (freshly ground preferred for better texture)
• 1.5 cups panko bread crumbs (Progresso recommended)
• 2 tsp kosher salt
• 2 large eggs (room temperature)
• 1 large onion (finely diced, about 1/2-inch pieces)
• 8 garlic cloves (freshly minced)
• 5 green onions (thinly sliced, whites and greens separated)
• 2 tsp vegetable oil
• 2 tbsp gochujang (Korean red chili paste)
• Sesame seeds (for garnish, optional but recommended)

For the glaze:

• 3 tbsp apricot jam (or any fruit jam for sweetness and shine)
• 1 tbsp honey
• 2 tbsp gochujang
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 2 tsp soy sauce (Kikkoman recommended)
• 1 tbsp rice wine vinegar

Instructions

1. Step 1: Preheat your oven to 350°F and prepare a 9.5×5 inch loaf pan. Mince the garlic, slice the green onions separating whites and greens, finely dice the onion, and bring the eggs to room temperature.
2. Step 2: Heat vegetable oil in a skillet over medium heat. Cook diced onions for about 10 minutes until translucent, then add minced garlic and cook for 2 more minutes. Transfer to a bowl and chill in the refrigerator for 10 minutes.
3. Step 3: In a medium bowl, combine the cooled onion-garlic mixture with the white parts of green onions, 2 tablespoons gochujang, eggs, and salt. Mix gently until just combined.
4. Step 4: In a large bowl, add ground pork and panko bread crumbs. Pour the binder mixture from Step 3 over the pork and gently fold together. Fold in the green onion greens last. Press into the prepared loaf pan evenly without air pockets.
5. Step 5: Bake the meatloaf for about 40 minutes until the internal temperature reaches 140°F.
6. Step 6: While the meatloaf bakes, whisk together all glaze ingredients in a small bowl until smooth.
7. Step 7: When the meatloaf is done, remove from the oven and brush the glaze evenly over the top. Optionally, sprinkle with sesame seeds before serving.

Tips & Variations

• Use fresh ground pork for a more tender texture and better flavor.
• If you prefer less heat, reduce the gochujang amounts or substitute with a mild chili paste.
• Adding finely chopped vegetables like carrots or bell peppers can add extra moisture and nutrients.
• Serve with steamed rice and pickled vegetables for a complete Korean-inspired meal.

Storage

Store leftover meatloaf covered in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through. For longer storage, freeze portions wrapped tightly for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of pork?

Yes, you can substitute ground beef, but pork provides a juicier texture and authentic flavor for this recipe.

Is gochujang spicy?

Gochujang has a mild to moderate heat level with a sweet and savory taste. You can adjust the amount to suit your spice preference.

Asian-Inspired Korean Meatloaf Recipe

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★★★★★

4.8 from 117 reviews

This Asian-Inspired Korean Meatloaf offers a flavorful twist on a classic comfort dish by incorporating traditional Korean ingredients such as gochujang, sesame oil, and green onions. Featuring a savory ground pork base enhanced with caramelized onions, garlic, and a sweet-spicy glaze made from apricot jam and honey, this meatloaf is rich in umami and perfect for an adventurous dinner.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Meatloaf

• 2 tbsp gochujang (Korean red chili paste)
• 8 garlic cloves, freshly minced
• 1.5 cups panko bread crumbs (Progresso preferred)
• 2 tsp kosher salt
• 2 large eggs, room temperature
• 2 lbs ground pork, freshly ground preferred
• 1 large onion, finely diced (about 1/2-inch pieces)
• 2 tsp vegetable oil
• 5 green onions, thinly sliced, whites and greens separated
• Sesame seeds for garnish (optional but recommended)

Glaze

• 3 tbsp apricot jam (or any fruit jam)
• 1 tbsp honey
• 2 tbsp gochujang
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 2 tsp soy sauce (Kikkoman recommended)
• 1 tbsp rice wine vinegar

Instructions

1. Prepare Ingredients: Preheat oven to 350°F and grease a 9.5×5 inch loaf pan. Mince garlic, thinly slice green onions separating whites and greens, dice onion finely, and bring eggs to room temperature to ensure even blending and optimal texture.
2. Cook Onion and Garlic: Heat 2 teaspoons vegetable oil in a skillet over medium heat. Add diced onion and cook for about 10 minutes until translucent and slightly softened. Add minced garlic and cook an additional 2 minutes until fragrant without burning. Transfer mixture to a bowl and refrigerate for 10 minutes to cool and prevent scrambling the eggs later.
3. Make Binding Mixture: In a medium bowl, combine the cooled onion-garlic mixture, white parts of green onions, 2 tablespoons gochujang, room-temperature eggs, and 2 teaspoons kosher salt. Mix gently until just combined to avoid dense texture.
4. Combine Meatloaf Mixture: In a large bowl, place ground pork and panko bread crumbs. Pour in the binding mixture and gently fold everything together using hands or a large spoon to keep the texture tender. Finally, fold in reserved green onion greens and press mixture firmly into the prepared loaf pan, ensuring even distribution without air pockets.
5. Bake Meatloaf: Place loaf pan in the preheated oven and bake for about 40 minutes until the internal temperature reaches 140°F using a meat thermometer, ensuring the meatloaf is safely cooked while retaining juiciness.
6. Prepare Glaze: While baking, whisk together apricot jam, gochujang, honey, sesame oil, garlic powder, soy sauce, and rice wine vinegar in a small bowl until smooth. This glaze offers a balanced sweetness and spice with authentic Korean flavor.
7. Glaze and Finish (Optional): Once baked, you may brush the glaze over the meatloaf and return to the oven for 5-10 minutes to caramelize the glaze, or serve the glaze on the side for dipping. Garnish with sesame seeds as desired for extra texture and flavor.

Notes

• Using freshly ground pork improves texture significantly compared to pre-ground options.
• Allow eggs to come to room temperature for better incorporation and tenderness.
• Do not overmix the meat mixture to avoid a dense and tough meatloaf.
• The glaze can be adjusted for sweetness or spiciness by varying the amount of apricot jam and gochujang.
• Internal temperature should reach at least 140°F to ensure pork is fully cooked yet moist.
• Leftover meatloaf can be refrigerated up to 3 days or frozen for up to 3 months.
• For a gluten-free version, substitute panko bread crumbs with gluten-free bread crumbs.

Keywords: Korean meatloaf, gochujang meatloaf, Asian inspired meatloaf, ground pork meatloaf, Korean recipe, spicy meatloaf, apricot glaze meatloaf