Description
This Korean-inspired meatloaf features ground pork blended with aromatic onions, garlic, and spicy gochujang, baked to juicy perfection, and glazed with a sweet and tangy apricot-gochujang sauce. A delightful fusion of classic comfort food and bold Korean flavors, perfect for a hearty family meal.
Ingredients
Scale
Meatloaf:
- 2 lbs ground pork
- 1 1/2 cups panko bread crumbs
- 1 large onion, finely diced
- 8 cloves garlic, crushed
- 2 tbsp gochujang
- 5 green onions, minced
- 2 tsp kosher salt
- 2 large eggs, lightly beaten
- 2 tsp vegetable oil
Glaze:
- 3 tbsp apricot jam
- 2 tbsp gochujang
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp granulated garlic powder (or 2 cloves garlic, minced)
Garnish:
- Sesame seeds (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully heat while you prepare the meatloaf mixture.
- Sauté onions: Heat vegetable oil in a pan over medium heat, add the finely diced onions, and cook slowly for about 10 minutes until they become translucent and soft.
- Add garlic: Stir in the crushed garlic cloves and cook for an additional 2 minutes. Remove the pan from heat, transfer the onion and garlic mixture to a bowl, then refrigerate to cool.
- Mix seasonings: Once cooled, combine the onion mixture with minced green onions, gochujang, beaten eggs, and kosher salt. Stir thoroughly to evenly blend all ingredients.
- Combine meat mixture: Place ground pork and panko bread crumbs in a large bowl, add the prepared onion-gochujang mixture, and gently mix. Aim for an even red color throughout the mixture without compacting it too tightly.
- Form the loaf: Transfer the meat mixture to a 9.5 x 5 inch loaf pan or shape the loaf freeform on a cookie sheet according to your preference.
- First bake: Place the meatloaf in the oven and bake until it reaches an internal temperature of 140°F, approximately 40 minutes. Use an instant-read thermometer for accuracy.
- Prepare the glaze: While the meatloaf bakes, combine apricot jam, gochujang, rice wine vinegar, honey, soy sauce, sesame oil, and granulated garlic powder in a bowl. Stir well to make a smooth glaze.
- Glaze the meatloaf: When the loaf hits 140°F, remove it from the oven and evenly spoon the glaze over the top surface.
- Final bake: Return the glazed meatloaf to the oven and continue baking until the internal temperature reaches 160°F, about 10-15 minutes. Avoid overcooking to keep the meatloaf moist and tender.
- Serve: Optionally garnish with sesame seeds and serve with mustard pickled onions or your favorite sides.
Notes
- Using an instant-read thermometer is crucial to avoid overcooking and ensure food safety.
- You can shape the meatloaf freeform on a baking sheet instead of using a loaf pan if preferred.
- The glaze adds a delicious balance of sweet, spicy, and tangy flavors that complement the richness of the pork.
- For best results, do not pack the meat mixture too tightly; this helps keep the meatloaf tender.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Keywords: Korean meatloaf, gochujang meatloaf, pork meatloaf, spicy meatloaf, Korean glaze
