This Sweet & Spicy Korean BBQ Meatloaf is a delicious twist on a classic comfort food. With a rich blend of savory beef, aromatic garlic and ginger, and the sweet heat of Korean-style BBQ sauce, this meatloaf delivers bold flavor in every bite. It’s tender, juicy, and glazed with a sticky, sweet-spicy topping that caramelizes beautifully in the oven.
Why You’ll Love This Recipe
I love this recipe because it brings something totally new to the table. Instead of the usual ketchup glaze, I use a gochujang-based BBQ sauce that adds a punch of umami, sweetness, and spice. It’s hearty enough to satisfy any craving for comfort food, yet exciting enough to feel like something special. Whether I’m making it for family dinner or meal prepping for the week, this meatloaf never fails to impress.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Panko breadcrumbs
- Eggs
- Green onions
- Garlic
- Fresh ginger
- Gochujang (Korean chili paste)
- Soy sauce
- Sesame oil
- Brown sugar
- Rice vinegar
- Ketchup
- Salt
- Black pepper
directions
- I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
- In a large bowl, I combine the ground beef, panko, eggs, chopped green onions, minced garlic, grated ginger, salt, and pepper. I mix until just combined—careful not to overmix.
- I shape the mixture into a loaf on the prepared baking sheet or press it into a loaf pan.
- In a small bowl, I whisk together gochujang, soy sauce, sesame oil, brown sugar, rice vinegar, and ketchup to make the BBQ glaze.
- I brush half of the glaze over the meatloaf and bake for about 40–45 minutes.
- I remove it from the oven, brush the remaining glaze over the top, and bake for an additional 10–15 minutes until the internal temperature reaches 160°F (71°C).
- I let it rest for 10 minutes before slicing and serving.
Servings and timing
This recipe makes about 6 servings. It takes approximately 15 minutes to prep and 55–60 minutes to bake, plus 10 minutes to rest before serving.
Variations
- I sometimes swap out the beef for ground turkey for a lighter or different flavor.
- If I want more veggies, I finely chop and sauté some mushrooms or bell peppers to mix into the meatloaf.
- For a gluten-free option, I use gluten-free breadcrumbs and tamari instead of soy sauce.
- I’ve also added a touch of honey to the glaze when I wanted a bit more sweetness.
storage/reheating
I store leftover meatloaf in an airtight container in the fridge for up to 4 days. To reheat, I place slices in a microwave-safe dish and cover loosely, then heat for 1–2 minutes until warmed through. For oven reheating, I cover it with foil and bake at 325°F (163°C) for about 15–20 minutes. It also freezes well—just wrap it tightly in plastic wrap and foil, and freeze for up to 3 months.
FAQs
What is gochujang and where can I find it?
Gochujang is a Korean fermented chili paste that's sweet, spicy, and savory. I usually find it in the Asian foods section of the grocery store or at any Korean or international market.
Can I make this meatloaf ahead of time?
Yes, I often prepare the meat mixture and glaze ahead of time. I keep it covered in the fridge for up to 24 hours, then bake it when I’m ready.
What sides go well with Korean BBQ meatloaf?
I like serving it with jasmine rice, sautéed greens, or a crisp Asian slaw. Roasted veggies or mashed potatoes also work really well.
Can I adjust the spice level?
Definitely. If I want it milder, I use less gochujang or add more brown sugar to balance the heat. For more spice, I add red pepper flakes or a dash of hot sauce.
How do I know when the meatloaf is done?
I always check with a meat thermometer—the internal temperature should be 160°F (71°C). Letting it rest helps the juices redistribute and keeps it moist when slicing.
Conclusion
This Sweet & Spicy Korean BBQ Meatloaf is my go-to when I want something cozy with a bold twist. It combines the comfort of a traditional meatloaf with the irresistible flavors of Korean BBQ. Whether I’m feeding a crowd or just treating myself, this recipe always hits the spot.
Sweet & Spicy Korean BBQ Meatloaf
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dinner, Main Dish
- Method: Baking, Oven
- Cuisine: Korean-Inspired, Fusion
Description
This Sweet & Spicy Korean BBQ Meatloaf is a bold twist on a classic comfort dish. Featuring gochujang-infused Korean BBQ glaze, savory beef, garlic, and ginger, this meatloaf is juicy, flavorful, and perfect for a weeknight dinner or meal prep. Try this Korean-inspired meatloaf for a sweet and spicy fusion dish that’s sure to impress!
Ingredients
- Ground beef
- Panko breadcrumbs
- Eggs
- Green onions
- Garlic
- Fresh ginger
- Gochujang (Korean chili paste)
- Soy sauce
- Sesame oil
- Brown sugar
- Rice vinegar
- Ketchup
- Salt
- Black pepper
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a loaf pan.
- In a large bowl, mix ground beef, panko, eggs, green onions, garlic, ginger, salt, and pepper until just combined.
- Shape into a loaf on the baking sheet or press into a loaf pan.
- In a small bowl, whisk gochujang, soy sauce, sesame oil, brown sugar, rice vinegar, and ketchup to make the glaze.
- Brush half the glaze over the loaf. Bake for 40–45 minutes.
- Remove from oven, brush remaining glaze, and bake an additional 10–15 minutes until internal temp reaches 160°F (71°C).
- Let rest for 10 minutes before slicing and serving.
Notes
- Swap beef for ground turkey for variation.
- Add finely chopped sautéed veggies like mushrooms or bell peppers for extra texture.
- Use gluten-free breadcrumbs and tamari for a gluten-free version.
- Adjust sweetness or spice in the glaze to taste.
- Leftovers store well and reheat beautifully—great for meal prep!
