Korean BBQ Meatloaf is a delightful twist on a classic comfort food that brings a burst of flavor to your dinner table. This unique recipe combines the heartiness of traditional meatloaf with the bold, savory notes of Korean barbecue, creating a dish that is both familiar and exciting. As someone who has always enjoyed experimenting with flavors, I can assure you that this Korean BBQ Meatloaf will quickly become a family favorite.
The origins of meatloaf can be traced back to various cultures, but the Korean BBQ influence adds a rich layer of history and tradition to this dish. In Korea, barbecue is a beloved social activity, often enjoyed with friends and family, making this meatloaf not just a meal, but a celebration of togetherness. People love this dish for its incredible taste and texture; the sweet and spicy glaze perfectly complements the tender meat, while the addition of vegetables keeps it moist and flavorful. Plus, it’s incredibly convenient to prepare, making it an ideal choice for busy weeknights. Join me as we dive into this delicious recipe that will surely impress your loved ones!
Ingredients:
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup cooked rice (preferably short-grain)
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/4 cup ketchup (for topping)
- 1 tablespoon sesame seeds (for garnish)
- Fresh cilantro or parsley (for garnish, optional)
Preparing the Meatloaf Mixture
- In a large mixing bowl, combine the ground beef and ground pork. I like to use a combination of meats for added flavor and texture, but you can stick to just one type if you prefer.
- Add the cooked rice to the meat mixture. This not only adds a unique texture but also helps keep the meatloaf moist.
- Next, sprinkle in the breadcrumbs. They will help bind the meatloaf together, so don’t skip this step!
- Now, add the finely chopped green onions and onion. The green onions add a fresh flavor that complements the meat beautifully.
- Stir in the minced garlic. I love the aroma of garlic, and it really enhances the overall taste of the meatloaf.
- In a separate small bowl, whisk together the soy sauce, gochujang, sesame oil, brown sugar, black pepper, and salt. This mixture is the heart of the flavor profile, so make sure to mix it well.
- Pour the sauce mixture over the meat and rice mixture. Use your hands (clean, of course!) to mix everything together until well combined. Be careful not to overmix, as this can make the meatloaf tough.
- Finally, add the beaten egg to the mixture. The egg acts as a binder, helping to hold everything together. Mix until just combined.
Shaping the Meatloaf
- Preheat your oven to 350°F (175°C). This is an important step to ensure even cooking.
- Line a baking sheet with parchment paper or lightly grease a loaf pan. I prefer using parchment paper for easy cleanup.
- Transfer the meat mixture onto the prepared baking sheet or into the loaf pan. If using a baking sheet, shape the mixture into a loaf shape, about 2 inches high. If using a loaf pan, simply press the mixture into the pan evenly.
- Spread the ketchup evenly over the top of the meatloaf. This adds a nice tangy flavor and helps keep the meatloaf moist while baking.
Cooking the Meatloaf
- Place the meatloaf in the preheated oven and bake for about 1 hour. The internal temperature should reach 160°F (70°C) when it’s fully cooked. I recommend using a meat thermometer for accuracy.
- After 45 minutes of baking, check the meatloaf. If it’s browning too quickly, you can cover it loosely with aluminum foil to prevent burning.
- Once the meatloaf is done, remove it from the oven and let it rest for about 10-15 minutes. This resting period allows the juices to redistribute, making for a juicier meatloaf.
Garnishing and Serving
- After resting, carefully transfer the meatloaf to a cutting board. I like to use a serrated knife for clean slices.
- Slice the meatloaf into thick pieces, about 1 inch each. This size is perfect for serving and allows everyone to enjoy a hearty portion.
- Sprinkle sesame seeds over the top for a nice crunch and a touch of elegance.
Conclusion:
In wrapping up this delightful journey into the world of Korean BBQ Meatloaf, I can confidently say that this recipe is a must-try for anyone looking to elevate their dinner game. The unique blend of savory Korean flavors combined with the comforting essence of traditional meatloaf creates a dish that is not only delicious but also a conversation starter at any gathering. The sweet and spicy glaze adds a perfect finishing touch, making each bite a burst of flavor that will leave your taste buds dancing. When it comes to serving suggestions, consider pairing your Korean BBQ Meatloaf with a side of fluffy jasmine rice and a fresh cucumber salad for a refreshing contrast. You can also serve it with some kimchi for an authentic Korean experience. If you’re feeling adventurous, try adding some chopped vegetables like bell peppers or carrots into the meat mixture for an extra crunch, or even swap out the ground beef for ground turkey or chicken for a lighter option. The possibilities are endless! I wholeheartedly encourage you to give this Korean BBQ Meatloaf a try. I promise it will not only impress your family and friends but also become a staple in your recipe repertoire. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, variations, or any creative twists you added to the recipe. Let’s spread the love for this incredible dish together! Happy cooking! Print
Korean BBQ Meatloaf: A Delicious Twist on a Classic Comfort Food
- Total Time: 80 minutes
- Yield: 6–8 servings 1x
Description
This Korean-inspired meatloaf features a delicious blend of ground beef and pork, enhanced with gochujang and sesame oil. Packed with rice and fresh vegetables, it offers a hearty and flavorful meal that’s perfect for the whole family.
Ingredients
Scale- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup cooked rice (preferably short-grain)
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/4 cup ketchup (for topping)
- 1 tablespoon sesame seeds (for garnish)
- Fresh cilantro or parsley (for garnish, optional)
Instructions
- In a large mixing bowl, combine the ground beef and ground pork.
- Add the cooked rice to the meat mixture.
- Sprinkle in the breadcrumbs to help bind the meatloaf.
- Add the finely chopped green onions and onion.
- Stir in the minced garlic.
- In a separate small bowl, whisk together the soy sauce, gochujang, sesame oil, brown sugar, black pepper, and salt.
- Pour the sauce mixture over the meat and rice mixture. Mix everything together until well combined, being careful not to overmix.
- Add the beaten egg to the mixture and mix until just combined.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease a loaf pan.
- Transfer the meat mixture onto the prepared baking sheet or into the loaf pan, shaping it into a loaf if using a baking sheet.
- Spread the ketchup evenly over the top of the meatloaf.
- Place the meatloaf in the preheated oven and bake for about 1 hour, until the internal temperature reaches 160°F (70°C).
- After 45 minutes, check the meatloaf; cover it loosely with aluminum foil if it’s browning too quickly.
- Once done, remove from the oven and let it rest for about 10-15 minutes.
- Carefully transfer the meatloaf to a cutting board and slice into thick pieces, about 1 inch each.
- Sprinkle sesame seeds over the top for garnish.
Notes
- Feel free to adjust the level of gochujang based on your spice preference.
- This meatloaf pairs well with steamed vegetables or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
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