Sweet & Spicy Korean Bbq Meatloaf Recipe

There's nothing quite like the sweet and savory aroma of Korean BBQ filling your kitchen, especially when it's wrapped up in a juicy, tender meatloaf. This fusion twist on a comfort food classic blends bold gochujang heat with sticky-sweet glaze, resulting in a dish that's as comforting as it is exciting.

this Recipe

I first crafted this Sweet & Spicy Korean BBQ Meatloaf when I was craving something hearty but with a kick. Since then, it’s become my go-to crowd-pleaser, perfect for weeknight dinners or casual dinner parties where I want something familiar, but with a wow factor.

Whether you’re cooking for family or meal-prepping for the week, this meatloaf hits every mark. Let’s dive into why you’ll love it.

Why You'll Love This Sweet & Spicy Korean BBQ Meatloaf

Get ready to shake up your meatloaf routine in the best way possible. This dish combines comfort food with global flair, and you’ll be hooked after the first bite.

It’s weeknight-friendly. This meatloaf takes just 15 minutes of prep and then bakes hands-off, giving you time to whip up a side dish or relax before dinner.

Big flavor, simple ingredients. You don’t need a specialty market to make this meal. The Korean BBQ sauce is built with pantry staples and a spoonful of gochujang for signature heat.

It’s a budget win. Ground beef or turkey, a few sauces, and breadcrumbs are all you need to feed a family of four (with leftovers!) without breaking the bank.

Versatility is its superpower. Serve it over rice, with roasted veggies, or even as a sandwich filling the next day. This meatloaf plays well with others.

Once you try it, you’ll find yourself coming back to this recipe again and again. Now, let’s break down what you’ll need.

Ingredients Notes

The magic of this Sweet & Spicy Korean BBQ Meatloaf lies in the perfect harmony of classic meatloaf elements and Korean-inspired flavors.

Ground meat forms the base. I usually go with ground beef for richness, but ground turkey or a mix of both works beautifully if you prefer something leaner. Just be sure to use meat with some fat for juicy results.

Gochujang is the heart of this recipe. This fermented Korean chili paste delivers sweet heat and depth. A tablespoon or two is plenty to warm things up without overpowering the dish.

Breadcrumbs and egg hold everything together. Use plain or panko breadcrumbs—they soak up the sauces and add structure, while the egg binds the mix so your meatloaf slices clean.

Soy sauce, sesame oil, garlic, and green onions create that savory-sweet flavor combo. These classic Korean pantry staples layer in complexity and help the glaze caramelize to perfection.

The glaze is the crown jewel: a blend of ketchup, brown sugar, soy sauce, and gochujang that turns sticky and shiny in the oven. Brush it on generously for the best results.

You won’t need any fancy tools—just a mixing bowl, a baking sheet, and a small saucepan for the glaze. Let’s get cooking!

How To Make This Sweet & Spicy Korean BBQ Meatloaf

Creating this flavorful meatloaf is easier than you might expect. With just a few simple steps, you’ll have a show-stopping meal ready to serve.

Start by preheating your oven to 375°F and lining a baking sheet with parchment or foil. This keeps cleanup a breeze and prevents sticking.

In a large bowl, combine your ground meat, breadcrumbs, egg, soy sauce, sesame oil, minced garlic, sliced green onions, and gochujang. Mix gently with your hands until everything is just combined—overmixing can make the meatloaf dense.

Shape the mixture into a loaf on your prepared baking sheet. You want it about 2 inches high for even cooking. Pop it in the oven and bake for 35 minutes.

While the meatloaf bakes, prepare your glaze. In a small saucepan, stir together ketchup, brown sugar, soy sauce, and gochujang over medium heat until bubbling and thickened slightly. This will only take 2-3 minutes.

After the initial 35 minutes of baking, remove the meatloaf and brush it generously with your glaze. Return it to the oven and bake for another 15-20 minutes, until the internal temperature reaches 160°F.

Let the meatloaf rest for 10 minutes before slicing. This keeps the juices in and ensures perfect slices every time. Serve hot and get ready for compliments!

Storage Options

This meatloaf is just as delicious the next day, making it perfect for leftovers.

Store any leftover slices in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

To freeze, wrap individual slices tightly in foil and place them in a freezer-safe bag. They’ll keep well for up to 3 months. Simply thaw overnight in the fridge before reheating.

If you’re planning ahead, you can also prepare the raw meatloaf mixture and freeze it shaped (but unbaked). Thaw overnight, then bake as directed.

For best results when reheating, add a little water or extra glaze and cover to keep things moist and flavorful.

Variations and Substitutions

One of the joys of this recipe is how easy it is to make it your own. Here are some ideas to get you started.

If you don’t have gochujang, try using sriracha or a chili garlic sauce mixed with a bit of honey. It won’t be exactly the same, but you’ll still get that sweet-heat combo.

Swap out the protein with ground chicken, turkey, or even pork. Each gives the meatloaf a slightly different flavor profile but works just as well.

For a gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce. Be sure to check your gochujang label too—some brands contain wheat.

Add grated carrots or zucchini to sneak in some veggies. They’ll add moisture and a little sweetness without overpowering the dish.

Feel like experimenting? Try adding a handful of shredded cheese to the mix for an extra rich, melty texture.

Whatever tweaks you make, this meatloaf is the kind of recipe that welcomes your creativity. Don’t be afraid to put your own spin on it!

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