Easy Korean BBQ Meatloaf: A Bold Twist on Comfort Food

It is 6pm. You are tired. Dinner needs to happen fast.

This Korean BBQ Meatloaf is the answer to your busy night. It combines classic comfort with bold, exciting flavors. Your family will love this savory twist on a traditional favorite.

Why This Recipe Is a Winner

This recipe takes a humble classic and gives it a bold new life. It is perfect for a cozy fall weeknight when you need warmth. The sweet and savory glaze is a total crowd-pleaser for kids and adults.

You only need a few pantry staples to make it happen. It delivers restaurant-quality flavor with minimal effort in your own kitchen. This dish is budget-friendly and feeds the whole family easily.

Simple Method

Making this loaf is as easy as mixing and baking. You do not need any fancy equipment or special skills. Even a beginner cook can master this dish on the first try. The gochujang glaze adds a professional finish with zero stress.

Ingredients You’ll Need

These ingredients bring together the best of fresh aromatics and pantry basics.

• 2 lbs ground beef (80/20 blend)
• 1 cup panko breadcrumbs
• 2 large eggs, lightly beaten
• 1/4 cup whole milk
• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1/2 cup scallions, finely sliced
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1/2 teaspoon black pepper

Step-by-Step

1. Preheat the oven to 375°F (190°C) and line a pan with parchment.
2. Whisk ketchup, 1 tablespoon gochujang, and brown sugar for the glaze.
3. Combine beef, panko, eggs, milk, remaining gochujang, and soy sauce.
4. Add sesame oil, ginger, garlic, scallions, and black pepper to the bowl.
5. Gently mix by hand until just combined to keep it tender.
6. Shape the mixture into a 9×5-inch loaf on your baking sheet.
7. Bake for 40 minutes in the center of the oven.
8. Brush the gochujang glaze evenly over the top and sides.
9. Bake for 15 more minutes until the internal temperature is 160°F.
10. Let the meatloaf rest for 10 minutes before you slice it.

Best Ways to Enjoy It

Serve thick slices over a bed of fluffy white rice. Add a side of steamed broccoli for a fresh crunch. This meal is perfect for sharing around a busy kitchen table. Light a candle and enjoy a satisfying family dinner tonight.

Storage & Reheating

Store any leftovers in an airtight container in the fridge. They will stay fresh and tasty for three days. Reheat slices in a 350°F oven for about 10 minutes. This keeps the meatloaf moist and tender for lunch tomorrow.

Tips for Best Results

• Do not overmix the meat to ensure a light texture.
• Use fresh ginger for the most vibrant and bright scent.
• Let the meat rest so the juices stay inside the loaf.
• Line your pan with parchment for a very easy cleanup.
• Double the glaze if you love a extra sticky top.
• Wet your hands slightly to prevent the meat from sticking.
• Check the temperature with a meat thermometer for perfect results.

Ways to Switch It Up

• Swap ground beef for ground turkey for a leaner meal.
• Use gluten-free panko to make this dish allergy-friendly.
• Add extra gochujang if you want a spicy kick.
• In summer, serve with a cold cucumber salad instead.

Quick Answers

Is gochujang very spicy?

Gochujang has a mild heat but is mostly savory and sweet. It provides a deep flavor without being overwhelming for kids.

Can I make this ahead of time?

Yes, you can shape the loaf the night before. Just keep it covered in the fridge until you are ready.

What if I don’t have rice vinegar?

You can use apple cider vinegar as a simple substitute. It still gives the glaze a nice tangy finish.

I hope this cozy recipe brightens your fall evenings. Give it a try and let every savory bite warm you up. Happy cooking!

— Lidia

Korean BBQ Meatloaf

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 6 servings

Calories 380 kcal

Ingredients

  

• 2 lbs ground beef (80/20 blend)
• 1 cup panko breadcrumbs
• 2 large eggs , lightly beaten
• 1/4 cup whole milk
• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic , minced
• 1/2 cup scallions , finely sliced
• 1/4 cup ketchu p
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1/2 teaspoon black pepper

Instructions

 

• Preheat the oven to 375°F (190°C) and line a baking sheet or loaf pan with parchment paper.
• In a small bowl, whisk together the ketchup, 1 tablespoon of gochujang, and the brown sugar to create the glaze.
• In a large mixing bowl, combine the ground beef, panko breadcrumbs, eggs, milk, remaining 2 tablespoons of gochujang, soy sauce, sesame oil, ginger, garlic, sliced scallions, and black pepper.
• Gently mix the ingredients by hand until just combined, avoiding overworking the meat to maintain texture.
• Shape the mixture into a 9x5-inch loaf and place on the prepared baking sheet.
• Bake for 40 minutes.
• Remove from the oven and brush the prepared gochujang glaze evenly over the top and sides of the meatloaf.
• Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C).
• Allow the meatloaf to rest for 10 minutes before slicing to ensure moisture retention.