Asian-Inspired Korean Pork Meatloaf with Gochujang-Glaze Recipe
This Asian-Inspired Korean Meatloaf features ground pork combined with a flavorful blend of gochujang, garlic, green onions, and panko, baked to juicy perfection. Topped with a glossy, sweet-spicy apricot glaze, this meatloaf offers a delicious twist on a classic comfort dish, bursting with Korean flavors and an irresistible caramelized crust.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Korean
Ingredients
Scale
For the Meatloaf:
- 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)
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
- 1/2 tsp garlic powder
- 2 tsp soy sauce (Kikkoman recommended)
- 1 tbsp rice wine vinegar
For Garnish:
- sesame seeds (optional but recommended)
Instructions
- Prepare Ingredients: Preheat your oven to 350°F and grease or line a 9.5×5 inch loaf pan. Mince the garlic cloves, finely dice the onion, and thinly slice the green onions, keeping the whites and greens separate. Bring the eggs to room temperature if needed.
- Sauté Onions and Garlic: Heat 2 teaspoons of vegetable oil in a skillet over medium heat. Add diced onions and cook for about 10 minutes, stirring occasionally until translucent and slightly caramelized. Add the minced garlic and cook an additional 2 minutes until fragrant. Transfer this mixture to a bowl and chill in the refrigerator for 10 minutes to cool slightly.
- Make Binder Mixture: In a medium bowl, combine the cooled onion-garlic mixture, white parts of the green onions, 2 tablespoons gochujang, room-temperature eggs, and 2 teaspoons kosher salt. Gently mix until just combined to avoid overworking.
- Combine Meatloaf Mixture: In a large bowl, add the ground pork and panko breadcrumbs. Pour the binder mixture over the meat and breadcrumbs, folding gently with your hands or spoon to combine without overmixing. Finally, fold in the reserved green onion greens.
- Shape and Bake: Press the meat mixture firmly and evenly into the prepared loaf pan, eliminating air pockets. Bake in the preheated oven for 40 minutes or until the internal temperature reaches 140°F.
- Prepare Glaze: While the meatloaf is baking, whisk together apricot jam, gochujang, honey, sesame oil, garlic powder, soy sauce, and rice wine vinegar until smooth and well blended.
- Glaze and Finish Baking: Remove the meatloaf when it reaches 140°F. Spread the glaze evenly over the top. Return the meatloaf to the oven and bake for another 10 to 15 minutes until the internal temperature reaches 160°F and the glaze caramelizes, forming a shiny, mahogany crust.
- Rest and Serve: Remove from oven and let the meatloaf rest in the pan for 5 minutes to allow juices to redistribute. Sprinkle with sesame seeds for garnish. Slice and serve warm, either from the pan or transferred to a cutting board.
Notes
- Using fresh ground pork improves the texture significantly over pre-packaged.
- Allowing eggs to come to room temperature helps with even mixing and texture.
- Be careful not to overmix the meatloaf to keep it tender and moist.
- The glaze can be made ahead and refrigerated until ready to use.
- Use a meat thermometer to ensure the pork is cooked safely to 160°F internal temperature.
- For a spicier glaze, increase gochujang amount slightly.
Keywords: Korean meatloaf, Asian meatloaf, gochujang meatloaf, pork meatloaf, Korean glaze, apricot glaze, spicy meatloaf
