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A sliced Korean BBQ meatloaf with a shiny red glaze and green onions on top.

Korean BBQ Meatloaf

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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.