Savory Seoul-Style Korean Meatloaf Recipe for Dinner Magic

Sizzling aromas of gochujang and sesame dance through the kitchen when you craft this Korean meatloaf recipe that blends bold Asian flavors with classic comfort food.

Ground beef becomes a canvas for zesty marinades and unexpected spices.

Each slice promises a burst of umami and tangy richness that breaks free from traditional meatloaf expectations.

Savory ingredients like soy sauce and green onions infuse depth into every tender bite.

The glaze caramelizes beautifully, creating a glossy exterior that seals in moisture and intensifies the overall taste profile.

Weeknight dinners just got a delicious international upgrade that will have everyone asking for seconds.

This recipe brings the vibrant spirit of Korean cuisine right to your dinner table.

Great Sides for Serving Korean Meatloaf

• Pair with Steamed Rice: Slice the Korean meatloaf and serve over fluffy white rice to soak up the delicious glaze and create a complete meal.
• Garnish with Fresh Green Onions: Sprinkle chopped green onions on top for a burst of color, freshness, and added texture that complements the rich flavors.
• Create a Korean-Inspired Side Plate: Add quick pickled cucumbers, kimchi, or a simple sesame vegetable salad to balance the meatloaf's spicy and savory profile.
• Drizzle Extra Glaze: Keep additional glaze on the side for those who want an extra punch of sweet and spicy flavor to enhance their eating experience.

Storing Korean Meatloaf Properly

• Refrigerate Wisely: Store leftover Korean meatloaf in an airtight container for up to 4 days, keeping the delicious flavors intact and ready for quick meals.
• Freeze for Future Feasts: Slice the meatloaf and wrap individual portions in freezer-safe wrap, maintaining quality for up to 3 months of convenient future dining.
• Reheat with Care: Warm refrigerated slices in the microwave or oven at 350°F, adding a splash of broth to prevent dryness and restore moisture.
• Pack Perfect Lunches: Cut cold meatloaf into thin slices for sandwiches or cube for salad toppers, transforming leftovers into exciting next-day meals.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 16 minutes

Calories: 383 kcal

Servings: 7

What Goes Into Korean Meatloaf

• Ground Pork: Provides rich, tender meat base with authentic Korean flavor profile.
• Breadcrumbs: Helps bind meat mixture and create smooth, consistent texture.
• Eggs: Acts as natural binder and adds moisture to meatloaf structure.

• Onions: Builds deep, sweet foundational flavor and adds subtle crunch.
• Green Onions: Introduces fresh, sharp herbal notes with bright color contrast.
• Garlic: Delivers intense, pungent undertone characteristic of Korean cuisine.

• Gochujang: Delivers signature Korean spicy-sweet-umami punch with deep red color.
• Salt: Elevates and balances overall taste profile of meatloaf.
• Glaze Ingredients: Creates glossy, caramelized exterior with complex flavor layers.

Tools That Make Korean Meatloaf Better

• Large Mixing Bowl: Essential for combining ground pork, breadcrumbs, and onion mixture.
• Loaf Pan (9.5 x 5 inch): Perfect for shaping and baking the meatloaf.
• Skillet: Needed for sautéing onions and garlic.
• Wooden Spoon or Spatula: Helps mix ingredients gently and stir onions while cooking.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Meat Thermometer: Ensures the meatloaf reaches the correct internal temperature.
• Small Bowl: Used for mixing glaze ingredients.
• Cutting Board: Helpful for chopping green onions.

How to Bake Flavorful Korean Meatloaf

• Korean Flavor Profile

This meatloaf blends traditional comfort food with vibrant Korean spices, creating a bold and exciting dish that surprises taste buds with unexpected warmth and complexity.

• Sautéed Aromatics

Gently cook chopped onions until soft and translucent, releasing their sweet undertones. Add minced garlic for an additional layer of depth and fragrance.

• Meatloaf Mixture

Combine ground pork with green onions, gochujang, eggs, and seasonings. Mix ingredients carefully to maintain a tender texture without overworking the meat.

• Preparation Technique

Transfer the seasoned meat mixture into a loaf pan, ensuring an even distribution for consistent cooking and maximum flavor absorption.

• Precision Baking

Bake the meatloaf until it reaches a safe internal temperature, watching carefully to prevent dryness. The goal is a juicy, perfectly cooked centerpiece.

• Spicy Glaze

Create a vibrant Korean-inspired glaze that adds a glossy, tangy finish. Brush generously over the meatloaf during the final cooking stage for maximum impact.

• Resting Period

Allow the meatloaf to rest after baking, which helps redistribute juices and ensures a moist, flavorful result when sliced and served.

Tips for a Moist Korean Meatloaf

• Swap regular gochujang with smoky or spicy varieties to elevate the meatloaf's depth and kick.
• Mix ground pork with beef or turkey for a unique protein combination that changes the meatloaf's texture and taste profile.
• Prepare the meatloaf mixture a day in advance and refrigerate, allowing flavors to meld and develop a more robust taste.
• Dice additional vegetables like carrots or bell peppers into the mixture for extra nutrition and subtle sweetness.
• Replace breadcrumbs with gluten-free alternatives like almond flour or crushed rice crackers to accommodate dietary needs.

Hearty Korean Meatloaf Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

• Total Time: 16 minutes
• Yield: 7 1x

Print Recipe

Pin Recipe

Description

Korean-inspired ground beef rolls showcase complex flavors from traditional Korean seasonings and marinades. Home cooks discover a delicious fusion dish that delivers rich umami notes and satisfying textures you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

• 2 lbs (907 grams) ground pork
• 2 large eggs, lightly beaten
• 1 large onion, finely diced
• 5 green onions, minced
• 1 ½ cups panko bread crumbs
• 2 tbsps gochujang
• 2 tsp kosher salt
• 2 tsp vegetable oil
• 8 cloves garlic, crushed
• 3 tbsps apricot jam
• 2 tbsps gochujang
• 1 tbsp rice wine vinegar
• 1 tbsp honey
• 2 tsp soy sauce
• 1 tsp sesame oil
• ½ tsp granulated garlic powder or 2 cloves garlic, minced
• Sesame seeds for garnishing (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauté Preparation: Coat baking pan with vegetable oil and caramelize diced onions over medium heat until translucent and tender, about 8-10 minutes. Add minced garlic and cook for an additional 1-2 minutes, then refrigerate to cool completely.
2. Seasoning Blend: Whisk together chopped green onions, gochujang sauce, eggs, and salt in a large mixing bowl until thoroughly integrated. Gently incorporate ground pork and breadcrumbs, maintaining a light, airy texture without overmixing.
3. Initial Baking: Transfer meat mixture into a loaf pan, ensuring uniform distribution. Bake in a preheated oven at 350°F (175°C) until the internal temperature reaches 140°F (60°C), typically 35-45 minutes.
4. Glaze Application: Simultaneously prepare the glaze by blending ingredients until smooth. Once meatloaf hits 140°F, spread glaze evenly across the surface.
5. Final Cooking: Return glazed meatloaf to the oven and continue baking until internal temperature reaches 160°F (71°C), approximately 10-15 minutes. Allow the meatloaf to rest for 5-7 minutes before slicing and serving.

Notes

• Prevent Tough Texture: Avoid overmixing meat to maintain a light, tender meatloaf consistency.
• Temperature Precision: Use a meat thermometer to ensure accurate internal temperature for safe and perfectly cooked meatloaf.
• Glaze Application Technique: Spread glaze evenly in the final baking stage for a glossy, flavorful exterior.
• Resting Period: Allow meatloaf to rest after baking to help juices redistribute, ensuring moist and flavorful slices.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 7
• Calories: 383
• Sugar: 7 g
• Sodium: 509 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 20 g
• Cholesterol: 97 mg