Name: Asian-Inspired Korean Pork Meatloaf with Gochujang-Glaze Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Korean
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); 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; sesame seeds (optional but recommended)

Ingredients

Sesame seeds (for garnish, optional but recommended)

2 tbsp gochujang (Korean red chili paste)

8 garlic cloves (freshly minced)

1.5 cups panko bread crumbs (I use Progresso panko)

2 tsp kosher salt

2 large eggs (room temperature)

2 lbs ground pork (freshly ground preferred for better texture)

1 large onion (finely diced, about 1/2-inch pieces)

2 tsp vegetable oil

5 green onions (thinly sliced, whites and greens separated)

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 (for authentic Korean flavor)

1/2 tsp garlic powder

2 tsp soy sauce (I use Kikkoman)

1 tbsp rice wine vinegar (adds brightness to the glaze)

Instructions

Step 1: Preheat your oven to 350°F and prepare a 9.5×5 inch loaf pan. Mince the garlic cloves, thinly slice the green onions keeping whites and greens separate, finely dice the onion into 1/2-inch pieces, and bring the eggs to room temperature.

Step 2: Heat 2 teaspoons of vegetable oil in a skillet over medium heat. Add the diced onions and cook for about 10 minutes until translucent and softened. Add the minced garlic and cook for 2 more minutes until fragrant. Transfer the mixture to a bowl and chill in the refrigerator for 10 minutes.

Step 3: In a medium bowl, combine the cooled onion-garlic mixture, white parts of the green onions, 2 tablespoons gochujang, eggs, and 2 teaspoons kosher salt. Mix gently until just combined.

Step 4: In a large bowl, add ground pork and panko bread crumbs. Pour the mixture from Step 3 over them and fold gently until combined. Fold in the reserved green onion greens last. Press the mixture firmly into the prepared loaf pan, ensuring no air pockets.

Step 5: Bake the meatloaf in the preheated oven for about 40 minutes until the internal temperature reaches 140°F. Meanwhile, whisk together apricot jam, gochujang, honey, sesame oil, garlic powder, soy sauce, and rice wine vinegar to make the glaze.

Step 6: Remove the meatloaf from the oven and spread the glaze evenly over the top. Return to the oven and bake for another 10 to 15 minutes until the internal temperature reaches 160°F and the glaze caramelizes.

Step 7: Let the meatloaf rest in the pan for 5 minutes before slicing. Sprinkle with sesame seeds for garnish and serve warm.

Tips & Variations

For extra moisture, you can substitute half the ground pork with ground beef or add a tablespoon of soy sauce into the meat mixture.

Adjust the amount of gochujang in the glaze for more or less heat depending on your preference.

If you prefer a gluten-free option, use gluten-free panko or crushed rice crackers instead of regular panko bread crumbs.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can assemble the meatloaf and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly to prevent drying out.

What can I use if I don’t have gochujang?

If you don’t have gochujang, you can substitute a mix of miso paste with a bit of chili garlic sauce or sriracha to achieve a similar spicy and savory flavor profile.