What’s Up, Hungry People

It’s foodie fusion night! I’m digging back into my archives, finding old recipes I tested but never posted—this one in particular has been sitting on my list for at least two years. Take an American meatloaf but make it Korean barbecue; that’s what’s happening with this delicious dish!

I love finding random ingredients in my fridge to play a game I like to call “What’s In My Fridge Door” – basically, I use up close-to-expired condiments, leftover bits and bobs from recent recipes, or dig out some dry goods to transform them into something entirely new. The inspiration for this dish is easy: I love meatloaf, and I LOVE LOVE LOVE Asian cuisine. Thus, the Korean barbecue meatloaf was brought forth from my pantry to my table simply by finding ingredients I already had on hand.

A few years ago I took an incredible once-in-a-lifetime trip to Indonesia, and the flavors I got to experience while we traveled will certainly stick with me for the rest of my life. Fermented gochujang, kecap manis, and galangal will be staples in my pantry forever—but they do occasionally need to be cleared out and refreshed. Turns out, the flavors of Southeast Asia work perfectly as a meatloaf glaze!

Here’s What You Need

Ground beef: Adds a hearty base to the meatloaf with a classic beefy flavor.
Sweet pork: Balances the beef with a touch of sweetness and fat for a moist meatloaf.
Sweet onion: Provides a mild, slightly sweet flavor and adds moisture.
Garlic: Brings in a robust, aromatic kick that infuses throughout the meatloaf.
Panko: Lightens up the texture and soaks up juices, helping to bind everything together.
Eggs: Essential for binding the meatloaf mixture and keeping it all intact.
Fermented gochujang: Adds a spicy, savory depth that’s a staple in Korean cooking.
Roasted red chili paste: Boosts the heat level and adds another layer of peppery flavor.
Korean chili flakes: A touch more spice with a distinctive Korean flair.
Galangal or dried ginger: Offers a zingy, slightly citrusy warmth that complements the other Asian flavors.
Coconut palm sugar or brown sugar: Balances out the spicy and savory with a hint of sweetness.
Soy sauce: Adds saltiness and umami, binding all the flavors together.

For the Glaze:

Rice vinegar: Cuts through the richness and adds a mild tang.
Apricot jelly: Sweetens the glaze while adding a fruity undertone that pairs well with the spices.
Sialang honey or local honey: Enhances the sweetness with a floral touch – we brought this honey back with us from Indonesia! Any honey will work, the sweeter and fresher the better!
Kecap manis or ketchup: Adds a thick, sweet soy flavor, or classic ketchup tanginess as a substitute.
Fermented gochujang: Consistency and spice with a fermented twist, building on the flavors in the meatloaf.
Korean chili flakes: Continues the spicy theme, matching the meatloaf flavors.
Sesame oil: Adds a nutty, toasty element that rounds out the glaze.
Galangal or dried ginger: Keeps the zing going in the glaze for a cohesive flavor profile.
Soy sauce: Keeps the savory balance in check with its umami punch.
Coconut palm sugar or brown sugar: Keeps the sweet-savory balance in the glaze.

Let’s Cook

First up, grab all your meatloaf ingredients and toss them into a big bowl. Don’t be shy—use your hands to mix everything together until it’s all looking pretty uniform. Let the mixture hang out for about 30 minutes; we want that panko to soften up and blend with the flavors.

Prep the Glaze

While your meatloaf is taking a break, whisk together the glaze ingredients in another bowl. Give it a good stir until it’s nice and smooth. Scoop out about 3-4 tablespoons of the glaze and set that aside; we’ll use it later for brushing over the top.

Shape and Bake

Preheat your oven to 350°F. Spread your meatloaf mixture into a greased loaf pan and form it into a nice mound. Brush the reserved glaze over the top—this is where things start to get good. Slide that pan into the oven and let it bake for 40-45 minutes. You’re looking for an internal temp of about 140°F, so keep an eye on it.

Reduce the Glaze

While that’s baking, take the rest of the glaze and pour it into a saucepan over medium-high heat. Bring it to a simmer and let it reduce for 20-25 minutes, until it’s thickened up nicely. You want it to coat the back of a spoon but still be pourable.

Finish and Serve

Once your meatloaf hits 145°F, pull it out and pour the glaze reduction right over the top. Pop it back in the oven and keep baking until the meatloaf reaches the magic number of 160°F. Pull it out of the oven and let it rest on the counter for a solid 30 minutes. This is a key step—don’t skip it! Letting it rest helps everything firm up so you get perfect slices.

Tips for Korean BBQ Meatloaf

Use a thermometer: This isn’t a guessing game—get that meatloaf to the perfect doneness by using an internal meat thermometer. Aim for 160°F.
Customize the heat: If you’re sensitive to spice, you can dial back the gochujang or chili flakes. On the flip side, if you want to crank it up, toss in a bit more.
Glaze consistency: When reducing the glaze, keep an eye on it. You want it thick but not too sticky; if it gets too thick, add a splash of water to thin it out slightly.
Resting time is key: Letting the meatloaf rest ensures it sets properly and the slices stay intact when cutting. Patience, Hungry People!

Common Questions About Korean BBQ Meatloaf

Can I use just one type of meat? You bet! You can stick with all beef or all pork if you prefer. Just note that pork adds a bit more moisture and sweetness.
What if I don’t have gochujang? You can substitute with a mix of red chili paste and a little miso or soy sauce to get a similar depth of flavor.
Is there a substitute for galangal? Fresh ginger is the closest match. If you can’t find galangal, dried ginger will also work in a pinch.
Can I make the glaze less sweet? Sure! Cut back on the apricot jelly or add a bit more vinegar to balance it out.

There you have it, Hungry People! This Korean BBQ meatloaf takes the comfort of a classic meatloaf and kicks it up with some seriously bold flavors straight from the pantry. It’s the kind of meal that feels like a fun mashup of favorites, with that sweet and spicy glaze really setting things off. Trust me, this one’s gonna be a keeper when you’re in the mood for something familiar but with a little extra zing. Slice it up, serve it warm, and watch as everyone goes back for seconds.

Korean BBQ Meatloaf

The Starving Chef

Korean BBQ meatloaf combines a classic comfort food with sweet and spicy Korean-inspired flavors.

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Prep Time 20

Cook Time 1

Resting Time 30

Total Time 1 50

Course As Seen in Mimi, Dinner

Cuisine American, Asian, Korean

Servings slices

Equipment

Ingredients

For Meatloaf:

1 ½ lb ground beef
1 lb sweet pork
1 C sweet onion chopped
2 tbsp garlic minced
2 cups panko
2 eggs
2 tbsp fermented gochujang
1 tbsp roasted red chili paste
1 tbsp Korean chili flakes
1 tbsp galangal or sub dried ginger
1 tbsp coconut palm sugar or sub brown sugar
2 tablespoons soy sauce

For Glaze:

10 oz apricot jelly
2 tbsp Sialang honey or sub local honey
3 tbsp kecap manis or sub ketchup
8 tbsp fermented gochujang
1 tbsp Korean chili flakes
2 tbsp sesame oil
1 tsp galangal or sub dried ginger
1 tbsp soy sauce
1 tbsp coconut palm sugar or sub brown sugar
4 tbsp rice vinegar

Instructions

In a large bowl, combine all of the ingredients for the meatloaf and mix until well combined. Rest the meatloaf mixture for 30 minutes or until the panko has softened.
Meanwhile, in a separate bowl, whisk together the ingredients for the glaze sauce. Separate about 3-4 tablespoons into a second bowl and set aside.
Preheat the oven to 350°F. Spread the meatloaf mixture into a greased loaf pan and mound over the top. Brush 3-4 tablespoons of the reserved glaze on top of the meatloaf. Bake the meatloaf for 40-45 minutes, until the internal temperature reaches 140°F.
While the meatloaf is cooking, pour the rest of the glaze into a sauce pot over medium high heat. Bring to a simmer and reduce for 20-25 minutes, until the sauce has thickened significantly.
When the meatloaf reaches an internal temp of 145°F, pour the glaze reduction over the top of the meatloaf. Return to the oven and continue to bake until the internal temperature of the meatloaf reaches 160°F.
Rest the meatloaf at room temperature for 30 minutes prior to cutting to fully set the meatloaf. Sprinkle on sesame seeds and green onions for garnish. Serve warm and enjoy!