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Sweet & Spicy Korean BBQ Meatloaf

Sweet & Spicy Korean BBQ Meatloaf for Bold Flavor Lovers

This Sweet & Spicy Korean BBQ Meatloaf is a flavorful fusion of American comfort and Korean flair, perfect for bold flavor lovers.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 slices
Course: Dinner
Cuisine: American, Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 lb Ground Beef Lean or fatty options
  • 1 lb Ground Pork Substitute with turkey for a lighter option
  • 1 cup Panko Breadcrumbs Can swap with gluten-free breadcrumbs
  • 1/2 cup Milk Any non-dairy milk works as a substitute
  • 2 large Eggs Can substitute with flaxseed meal mixed with water for vegan
  • 1 medium Onion Finely chopped; use shallots for a milder taste
  • 4 cloves Garlic Minced; powdered garlic can be used
  • 2 tbsp Gochujang Adjust based on desired spiciness
  • 2 tbsp Soy Sauce Tamari for gluten-free option
  • 1 tbsp Sesame Oil Omit for nut allergies
  • 1/4 cup Brown Sugar Can substitute with honey or maple syrup
  • 1 tsp Ground Ginger Fresh ginger offers brighter flavor
  • 1 tsp Black Pepper
  • 1 tsp Salt Adjust to taste
For the Glaze
  • 1/2 cup Ketchup Barbecue sauce can be used as an alternative
  • 1 tbsp Rice Vinegar Apple cider vinegar works as an alternative
  • 1 tbsp Honey Agave syrup is a suitable alternative
For Garnish
  • 1 tbsp Sesame Seeds
  • 2 tbsp Green Onions Chopped

Equipment

  • Loaf pan
  • Mixing Bowl
  • whisk

Method
 

Cooking Steps
  1. Preheat the oven to 375°F (190°C) and prepare a loaf pan with parchment paper or grease it.
  2. Soak the panko breadcrumbs in milk for about 5 minutes.
  3. In a large bowl, mix the ground beef, ground pork, soaked panko, eggs, onion, garlic, gochujang, soy sauce, sesame oil, brown sugar, ginger, black pepper, and salt gently until combined.
  4. Transfer the mixture into the prepared loaf pan, shaping it into an even loaf.
  5. Whisk together the ketchup, rice vinegar, honey, and a dash of gochujang for the glaze.
  6. Spread the glaze evenly over the meatloaf, ensuring it fully covers the surface.
  7. Bake for 50 to 55 minutes, until the internal temperature reaches 160°F (71°C). Look for a golden-brown hue and bubbling glaze.
  8. Let the meatloaf rest for 10 minutes before slicing.
  9. Slice and garnish with sesame seeds and green onions before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Customize the spice level by adjusting gochujang, and always use fresh ingredients for best flavor.

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