Asian-Inspired Korean Meatloaf (Print Version)
Hearty pork meatloaf infused with spicy gochujang and sweet apricot glaze, finished with a sesame seed topping.
# Ingredients:
→ For the meatloaf
01 -
2 pounds ground pork
02 -
1.5 cups panko breadcrumbs
03 -
8 garlic cloves, freshly minced
04 -
2 teaspoons kosher salt
05 -
2 large eggs, room temperature
06 -
1 large onion, finely diced (about 1/2-inch pieces)
07 -
2 teaspoons vegetable oil
08 -
5 green onions, thinly sliced, whites and greens separated
09 -
2 tablespoons gochujang (Korean red chili paste)
→ For the glaze
10 -
3 tablespoons apricot jam
11 -
1 tablespoon honey
12 -
2 tablespoons gochujang
13 -
1 teaspoon sesame oil
14 -
1/2 teaspoon garlic powder
15 -
2 teaspoons soy sauce
16 -
1 tablespoon rice wine vinegar
→ For garnish
17 -
sesame seeds (optional but recommended)
# Steps:
01 -
Preheat oven to 350°F and prepare a 9.5x5 inch loaf pan. Mince garlic, slice green onions (separating whites and greens), dice onion into 1/2-inch cubes, and bring eggs to room temperature.
02 -
Heat vegetable oil in a skillet over medium heat. Sauté diced onion for 10 minutes, stirring until translucent and slightly softened. Add minced garlic and cook for 2 minutes more until fragrant. Transfer mixture to a bowl and refrigerate for 10 minutes to cool.
03 -
In a medium bowl, combine the cooled onion-garlic mixture, green onion whites, gochujang, eggs, and kosher salt. Mix with a fork or hands until just combined.
04 -
In a large bowl, add ground pork and panko breadcrumbs. Add the binding mixture, gently folding until just incorporated. Fold in reserved green onion greens. Pack mixture evenly into the prepared loaf pan.
05 -
Bake in the preheated oven for 40 minutes, or until the internal temperature reaches 140°F.
06 -
While the meatloaf bakes, whisk together apricot jam, gochujang, honey, sesame oil, garlic powder, soy sauce, and rice wine vinegar in a bowl until smooth.
07 -
Remove the meatloaf at 140°F. Spoon and spread glaze evenly over the top. Return to the oven and bake for an additional 10 to 15 minutes, until the internal temperature reaches 160°F and glaze is glossy.
08 -
Let the meatloaf rest in the pan for 5 minutes. Sprinkle with sesame seeds before serving.
# Notes:
01 -
Resting the meatloaf before slicing preserves its juiciness and ensures tender slices.
02 -
Cool your sautéed aromatics before mixing with eggs to prevent scrambling.