This tasty meatloaf is a fun twist on a classic! It combines sweet and spicy flavors with a touch of Korean BBQ sauce, making it super flavorful and juicy.
You’ll love how this meatloaf pairs perfectly with rice and veggies. Trust me, leftovers are just as good—if there are any left! I can’t resist a slice with a drizzle of extra sauce on top. Yum!
Key Ingredients & Substitutions
Ground Beef: I recommend using an 80/20 blend for the best flavor and juiciness. If you want a leaner option, you can go for turkey or chicken, though they may need some extra moisture.
Panko Breadcrumbs: These add great texture! If you don’t have panko, regular breadcrumbs will work. You could even substitute crushed crackers or oats, but the texture might change a bit.
Gochujang: This Korean chili paste brings heat and a bit of sweetness. If you can’t find it, try using Sriracha mixed with a bit of sugar for a similar effect. Just keep an eye on the heat level!
Korean BBQ Sauce: You can use store-bought for convenience or mix your own with gochujang, honey, and soy sauce if you prefer. This adds the sweet and spicy kick for the glaze!
How Do I Ensure My Meatloaf is Juicy and Flavorful?
Making a juicy meatloaf is all about mixing the ingredients correctly and avoiding overworking the meat. Here’s how:
- Soak the panko in milk. This keeps the meatloaf moist.
- Combine ingredients gently. Mix just until everything is combined; too much mixing can make the meatloaf dense.
- Press the mixture lightly into the pan. This helps it hold its shape without squeezing out moisture.
- Let it rest after baking! Allowing the meatloaf to rest for about 10 minutes lets the juices redistribute, making each slice flavorful.
Following these tips will help you create a deliciously moist meatloaf everyone will love!
How to Make Easy Sweet and Spicy Korean BBQ Meatloaf
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs ground beef (preferably 80/20)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1/3 cup milk
- 2 large eggs
- 3 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1/4 cup green onions, chopped (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
For the Glaze:
- 1/2 cup Korean BBQ sauce or gochujang mixed with 2 tablespoons honey and 1 tablespoon soy sauce
- 1 teaspoon rice vinegar (optional)
How Much Time Will You Need?
This delicious meatloaf takes about 15 minutes to prepare and 50 minutes to bake, plus an additional 10 minutes to rest. In total, you’ll need about 1 hour and 15 minutes from start to finish to enjoy this savory meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is important so your meatloaf bakes evenly and thoroughly. Prepare a 9×5-inch loaf pan by lightly greasing it or lining it with parchment paper.
2. Prepare the Panko Mixture:
In a small bowl, soak the panko breadcrumbs in milk and allow them to sit for about 5 minutes until they are soft and absorbed. This will help keep the meatloaf moist and tender.
3. Combine All Ingredients:
In a large mixing bowl, add the ground beef, soaked panko, finely chopped onion, minced garlic, eggs, soy sauce, gochujang, brown sugar, sesame oil, and black pepper. Mix everything gently but thoroughly. Be careful not to overwork the meat—just combine it until all ingredients are blended well.
4. Shape the Meatloaf:
Transfer the meat mixture to your prepared loaf pan. Gently press it down and shape it evenly, ensuring it has a nice, smooth top.
5. Add the Glaze:
In a separate small bowl, mix together the Korean BBQ sauce (or the gochujang-honey-soy mixture) and rice vinegar, if you’re using it. Spread half of this glaze evenly over the top of the meatloaf.
6. Bake the Meatloaf:
Bake the uncovered meatloaf in the oven for about 50 minutes. About 10 minutes before it’s done, remove it from the oven and spread the remaining glaze over the top. Return it to the oven and bake for the last few minutes until it’s cooked through and nicely glazed.
7. Rest the Meatloaf:
Once out of the oven, let the meatloaf rest for about 10 minutes. This resting time helps the juices redistribute, making every slice juicy and flavorful.
8. Garnish and Serve:
Before serving, garnish your meatloaf with chopped green onions and toasted sesame seeds for an extra pop of flavor and color. This meatloaf is fantastic served with steamed rice and stir-fried vegetables or a fresh salad. Enjoy the sweet and spicy flavors inspired by Korean BBQ!
Frequently Asked Questions (FAQ)
Can I Use Ground Turkey or Chicken Instead of Beef?
Yes, you can substitute ground turkey or chicken for the beef! Keep in mind that these meats are leaner, so adding a bit of extra moisture (like an additional tablespoon of milk or some grated vegetables) can help keep the meatloaf juicy.
Can I Make This Meatloaf Gluten-Free?
Absolutely! You can easily make this recipe gluten-free by substituting regular breadcrumbs with gluten-free panko breadcrumbs. Just check the labels of your sauces (soy sauce and BBQ sauce) to ensure they are gluten-free as well.
How Should I Store Leftover Meatloaf?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply slice the meatloaf and warm it in the microwave or oven until heated through.
Can I Freeze This Meatloaf?
Yes! Uncooked meatloaf can be frozen. Shape the meatloaf in your pan, cover it tightly in plastic wrap, and then in foil. It will keep in the freezer for up to 3 months. When ready to cook, thaw it in the fridge overnight and bake it as directed. You can also freeze cooked slices for a quick meal later on!
