For the Glaze:
– 3 tbsp gochujang (Korean chili paste)
– 2 tbsp honey
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp sesame oil
– tsp garlic, minced
– 1 tsp ginger, grated
– 1 tbsp water (to thin the glaze, if needed)
Directions:
1. Preheat the Oven:
– Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
2. Prepare the Meatloaf Mixture:
– In a large mixing bowl, combine the ground beef (or beef and pork mixture), breadcrumbs, milk, finely chopped onion, minced garlic, egg, soy sauce, sesame oil, gochujang, and grated ginger (if using).
– Mix everything together thoroughly until well combined. Be careful not to overwork the mixture to avoid a tough meatloaf.
– Stir in the chopped green onions, which will add a fresh crunch and flavor to the meatloaf.
3. Shape the Meatloaf:
– Transfer the meat mixture to a baking sheet or loaf pan. Shape it into a loaf, smoothing the sides to ensure even cooking. If using a baking sheet, you may want to form the loaf into a more rounded shape for a rustic presentation.
4. Make the Glaze:
– In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. If the glaze is too thick, add a tablespoon of water to thin it to your desired consistency.
– eserve about 2 tablespoons of the glaze for later to brush on the meatloaf when serving.
5. Bake the Meatloaf:
– Brush the meatloaf with the glaze, coating it generously with a thin layer.
– Bake for 40-45 minutes, or until the meatloaf is fully cooked and the internal temperature reaches 160°F (71°C).
– During the last 10 minutes of baking, brush the meatloaf with additional glaze to create a sticky, caramelized finish.
6. Rest and Slice:
– Once the meatloaf is done, remove it from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute and keeps the meatloaf moist.
Serving and Storage Tips:
– Serving Suggestions:
– Serve the Sweet & Spicy Korean BBQ Meatloaf with steamed rice, stir-fried vegetables, or a side of kimchi for an authentic Korean-inspired meal.
– For added flavor, drizzle the remaining glaze over the top of the meatloaf slices or serve it on the side as a dipping sauce.
– Storage:
– Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
– To reheat, place individual slices in the microwave or wrap them in foil and heat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
– Freezing:
– This meatloaf freezes well! After baking and cooling, slice the meatloaf and store individual portions in freezer-safe bags or containers. It will keep in the freezer for up to 3 months.
– To reheat from frozen, place slices in a preheated oven at 350°F (175°C) for 20-25 minutes or until warmed through.
Variations
see continuation on next page
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