Name: Sweet & Spicy Korean BBQ Meatloaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Korean-Inspired
Ingredients: 1 ½ lbs ground beef (or a mix of beef and pork); ½ cup panko breadcrumbs; 1 egg, lightly beaten; 3 cloves garlic, minced; 1-inch piece ginger, grated; 2 tbsp gochujang (Korean chili paste); 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp honey; 1 tsp salt; ½ tsp black pepper; 3 green onions, finely chopped; ¼ cup gochujang; 2 tbsp ketchup; 2 tbsp brown sugar; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil

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This Sweet & Spicy Korean BBQ Meatloaf is a flavor-packed twist on classic comfort food! Juicy ground beef (or a mix of meats) is infused with garlic, ginger, and gochujang for a bold kick, then glazed with a sticky, spicy-sweet Korean BBQ sauce that caramelizes beautifully in the oven. It’s the perfect balance of heat, sweetness, and umami—delicious enough to wow guests but easy enough for a weeknight dinner. Serve it with rice and kimchi for an irresistible meal!

Ingredients

For the Meatloaf:

1 ½ lbs ground beef (or a mix of beef and pork)
½ cup panko breadcrumbs
1 egg, lightly beaten
3 cloves garlic, minced
1-inch piece ginger, grated
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
1 tsp salt
½ tsp black pepper
3 green onions, finely chopped

For the Sweet & Spicy Korean BBQ Glaze:

¼ cup gochujang
2 tbsp ketchup
2 tbsp brown sugar
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil

Instructions

1: Prep and Mix

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.

In a large mixing bowl, combine all the meatloaf ingredients. Use your hands to mix everything together until just combined—don’t overwork it!

2: Shape and Bake

Form the mixture into a loaf shape on the baking sheet (or press it into a loaf pan). Bake for 35 minutes.

3: Make the Glaze

While the meatloaf bakes, whisk together all glaze ingredients in a small bowl. After 35 minutes of baking, brush half of the glaze over the meatloaf and return it to the oven for another 15 minutes.

4: Final Glaze & Serve

Once the meatloaf is fully cooked (internal temp of 160°F/71°C), brush the remaining glaze on top and let it rest for 10 minutes before slicing. Serve warm with rice, kimchi, or roasted veggies.

Why You’ll Love This Recipe

A Bold Twist on Comfort Food
This isn’t your average meatloaf! The mix of savory, sweet, and spicy flavors from gochujang, soy sauce, and honey takes it to the next level.
That Sticky-Sweet Glaze!
The Korean BBQ glaze caramelizes beautifully, adding a rich, glossy finish that’s absolutely irresistible.
Juicy and Packed with Flavor
Thanks to garlic, ginger, and sesame oil, every bite is tender, moist, and bursting with umami goodness.
Easy Enough for a Weeknight Dinner
Minimal prep, simple ingredients, and just one bowl needed—perfect for busy nights!
Customizable to Your Taste
Make it mild or extra spicy, swap proteins, or even turn it into mini meatloaves or meatballs—this recipe is super flexible!
Meal-Prep & Freezer Friendly
It stores well in the fridge or freezer, making it a great make-ahead meal. Just reheat and enjoy!
Pairs Perfectly with Rice & Veggies
Serve it with steamed rice, kimchi, or roasted veggies for a well-balanced, restaurant-quality meal at home.

Notes

For a milder version, reduce the gochujang in both the meatloaf and glaze.
Want extra moisture? Add ¼ cup of milk or grated onion to the mix.
For an extra-crispy glaze, broil the meatloaf for 2-3 minutes at the end.
Make it gluten-free by using gluten-free panko and tamari instead of soy sauce.

Helpful Tips

1. Don’t Overmix the Meat!
Overworking the meat mixture can make your meatloaf dense and tough. Mix just until everything is combined for a tender texture.
2. Use a Meat Thermometer
For the juiciest meatloaf, cook until the internal temperature reaches 160°F (71°C). Overcooking will dry it out.
3. Let It Rest Before Slicing
Let the meatloaf sit for at least 10 minutes after baking. This helps the juices redistribute, making each slice more flavorful and moist.
4. Double the Glaze for Extra Flavor
If you love a saucier meatloaf, make extra glaze and serve it on the side for dipping or drizzling over rice.
5. Customize the Spice Level
Gochujang varies in spice levels. If you prefer a milder meatloaf, use ½ tbsp instead of 2 tbsp. Want it spicier? Add a pinch of red pepper flakes or extra gochujang to the glaze.
6. Broil for a Caramelized Finish
For an extra-sticky and slightly charred glaze, broil the meatloaf for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning!
7. Add Moisture if Needed
If your meat mixture feels too dry, mix in ¼ cup of milk or grated onion for extra juiciness.
8. Make It Mini!
For quicker cooking, shape the meat mixture into individual mini loaves or even meatballs. Reduce baking time to 20-25 minutes for mini loaves and 15-18 minutes for meatballs.
9. Try a Different Protein
Swap the beef for ground turkey, chicken, or even plant-based meat for a leaner or vegetarian-friendly option.
10. Pair It with Perfect Sides
Serve with steamed rice, kimchi, roasted vegetables, or a fresh cucumber salad to balance the rich and bold flavors of the meatloaf.

Conservation and Storage

Refrigeration:
Store leftover meatloaf in an airtight container or wrap it tightly in plastic wrap.
It stays fresh for up to 4 days in the fridge.
Freezing (Best for Meal Prep!):
Whole Meatloaf: Let it cool completely, then wrap it tightly in plastic wrap and foil before freezing.
Sliced Meatloaf: Slice it first, then wrap each slice individually in plastic wrap and store them in a freezer-safe bag. This makes reheating super easy!
Freezer Shelf Life: Up to 3 months for the best texture and flavor.
Reheating Instructions:
Microwave: Heat individual slices on a microwave-safe plate for 1-2 minutes, adding a splash of water or broth to keep them moist.
Oven: Wrap the meatloaf (or slices) in foil and reheat at 350°F (175°C) for 10-15 minutes.
Air Fryer: Heat slices at 350°F (175°C) for 3-5 minutes until warmed through.
From Frozen: Thaw overnight in the fridge before reheating, or bake from frozen at 325°F (160°C) for about 30 minutes.

Substitutions and Variations

Protein Swaps
Ground Turkey or Chicken: A leaner option with a slightly different texture but still delicious!
Pork + Beef Blend: Using half pork and half beef adds extra moisture and flavor.
Plant-Based: Swap ground beef for your favorite plant-based ground “meat” and use a flax egg (1 tbsp flaxseed + 3 tbsp water) instead of a regular egg.
Spice Level Adjustments
Mild Version: Reduce the gochujang to ½ tbsp and add 1 extra tbsp of ketchup to balance the heat.
Extra Spicy: Add ½ tsp red pepper flakes or an extra ½ tbsp of gochujang to the glaze.
Gluten-Free Option
Swap panko breadcrumbs for gluten-free breadcrumbs.
Use tamari or coconut aminos instead of soy sauce.
Different Glazes for a Twist
Honey Garlic Glaze: Mix honey, soy sauce, minced garlic, and a dash of sriracha.
Teriyaki Glaze: Swap the gochujang for teriyaki sauce for a sweeter, milder flavor.
BBQ Fusion: Mix your favorite smoky BBQ sauce with a touch of sriracha for a smoky-spicy glaze.
Make It Mini!
Instead of a whole loaf, shape the mixture into meatballs or mini meatloaves for quicker cooking.
Bake mini loaves for 20-25 minutes and meatballs for 15-18 minutes.
Add More Texture & Flavor
Grated Carrots or Zucchini: Adds moisture and sneaks in some veggies!
Chopped Water Chestnuts: Gives a slight crunch and a fun texture.
Sesame Seeds & Chopped Cilantro: Sprinkle over the finished meatloaf for an extra pop of flavor.

Storage Instructions

Refrigerator:
Store leftover meatloaf in an airtight container or wrap it tightly in plastic wrap.
It stays fresh for up to 4 days in the fridge.
Freezing:
Whole Meatloaf: Let it cool completely, then wrap it tightly in plastic wrap and foil before freezing.
Sliced Meatloaf: Slice it first, then wrap each slice individually in plastic wrap and store in a freezer-safe bag.
Shelf Life: Best if eaten within 3 months for optimal flavor and texture.
Reheating Instructions:
Microwave: Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes.
Oven: Wrap the meatloaf (or slices) in foil and bake at 350°F (175°C) for 10-15 minutes until warmed through.
Air Fryer: Heat slices at 350°F (175°C) for 3-5 minutes for a slightly crispier texture.
From Frozen: Thaw overnight in the fridge before reheating, or bake from frozen at 325°F (160°C) for about 30 minutes.

Frequently Asked Questions

Can I make this ahead of time?
Yes! You can assemble the meatloaf up to 1 day in advance, keep it covered in the fridge, then bake when ready.

What can I serve with this?
Steamed rice, kimchi, roasted vegetables, or a simple cucumber salad pair wonderfully!

Is gochujang very spicy?
It has a mild to medium heat with deep umami flavor. You can reduce the amount if you’re sensitive to spice.

Can I make this in an air fryer?
Yes! Shape the loaf and cook at 350°F (175°C) for about 25-30 minutes, checking the internal temperature.

Related Recipes

If you loved this Sweet & Spicy Korean BBQ Meatloaf, here are a few more flavor-packed recipes you might enjoy:

Oven-Fried Feta Rolls with Chili Honey – Quick, easy, Crispy, golden-brown filo rolls stuffed with creamy
Hamburger Steaks with Onion Gravy – Juicy, flavorful hamburger steaks smothered in a rich
Cream Cheese Sausage Balls – a delightful treat that many people enjoy at parties, gatherings

Conclusion Sweet & Spicy Korean BBQ Meatloaf

This Sweet & Spicy Korean BBQ Meatloaf is anything but boring! It’s juicy, packed with umami, and the glaze? Absolute magic. Whether you’re making it for a cozy weeknight meal or impressing guests, it’s sure to be a hit.

If you try this recipe, leave a review and share your photos on Pinterest! And if you’re craving more Korean-inspired flavors, check out my Korean Beef Bowls or Spicy Gochujang Chicken Wings!