Asian-Inspired Korean Meatloaf Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
