Description
This Korean Meatloaf with Spicy Glaze reinvents comfort food by combining ground pork with traditional Korean flavors like gochujang and a sweet-spicy honey apricot glaze. Tender, flavorful, and easy to prepare, this meatloaf offers a delicious twist on a classic dish, perfect for weeknight dinners or meal prepping.
Ingredients
Scale
Main Ingredients
- 1 lb Ground Pork (Can substitute with ground beef or chicken)
- 1 cup Panko Bread Crumbs (Regular breadcrumbs can be used)
- 3 cloves Garlic (Minced, fresh preferred)
- 1 medium Onion (Finely diced, yellow or white)
- 2 Eggs (At room temperature)
- 1 tbsp Vegetable Oil (Olive or sesame oil can be used)
Spicy Glaze
- 2 tbsp Gochujang (Sriracha as alternative for milder kick)
- 2 tbsp Honey (Maple syrup as alternative)
- 2 tbsp Apricot Jam (Peach or mango jam as alternatives)
- 2 tbsp Soy Sauce (Use tamari for gluten-free option)
- 1 tbsp Rice Wine Vinegar (Apple cider vinegar as substitute)
Seasoning
- Pinch of Kosher Salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9.5×5 inch loaf pan to prevent sticking.
- Sauté Onion: In a skillet, heat vegetable oil and sauté the finely diced onion over medium heat for about 10 minutes until it turns translucent and soft.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional 2 minutes, stirring occasionally, until the garlic becomes fragrant but not browned.
- Chill Mixture: Remove the onion and garlic mixture from heat and chill it briefly in the refrigerator to cool down before mixing.
- Combine Base Ingredients: In a large bowl, mix the chilled onion-garlic blend with gochujang, eggs, and a pinch of kosher salt, blending well until combined.
- Add Meat and Breadcrumbs: Fold in the ground pork and panko breadcrumbs gently, making sure all ingredients are evenly incorporated but without overmixing.
- Shape Meatloaf: Press the meat mixture firmly and evenly into the prepared loaf pan, smoothing the top.
- Initial Bake: Place the pan in the preheated oven and bake the meatloaf for 40 minutes or until the internal temperature reaches 140°F (60°C).
- Prepare Glaze: While the meatloaf bakes, mix together honey, apricot jam, soy sauce, and rice wine vinegar until smooth to create the spicy glaze.
- Glaze and Final Bake: Remove the meatloaf from the oven, spoon the glaze generously over the top, and return it to the oven for an additional 10-15 minutes to caramelize the glaze.
- Rest and Serve: Take the meatloaf out of the oven and let it rest for about 5 minutes before slicing to allow juices to redistribute for moist and flavorful slices.
Notes
- You can substitute ground pork with ground beef or chicken for different flavor profiles.
- Gochujang can be replaced with sriracha if you prefer a milder spicy kick.
- For a gluten-free version, use tamari soy sauce and ensure panko breadcrumbs are gluten-free or replace with crushed gluten-free crackers.
- If you don’t have apricot jam, peach or mango jams work well as alternatives in the glaze.
- Resting the meatloaf before slicing is essential to keep the slices intact and juicy.
- Internal temperature should be monitored carefully with a meat thermometer to ensure safe and perfect doneness.
