Korean Meatloaf

Korean Meatloaf


Move over your momma’s meatloaf recipe, there’s a new girl in town! This meatloaf is sweet and spicy and so satisfying!


Korean Meatloaf #korean #meatloaf #beefrecipe #porkrecipe #dinner #familydinner #weeknightdinnermeals


My husband went on a church mission to Korea when he was 19 years old and he was able to live there for 2 years. He loved the country and he loved the people. So we have been on a kick of trying different recipes that are Korean inspired.


Of course, we had to try a Korean meatloaf! This is total comfort food. Warning: It does have some heat! So worth it!



Korean Meatloaf

Korean Meatloaf


  • Cooking spray
  • 1 small yellow onion
  • 1 small carrot
  • 1 medium stalk celery
  • 4 cloves garlic
  • 1 tablespoon butter
  • 1 tablespoons gochujang (Korean red pepper paste)
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 4 ounces fresh mushrooms
  • 1/4 medium bunch fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 2 cups panko breadcrumbs
  • 1 pound ground pork
  • 1 pound ground beef
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tsp sesame oil
  • 2 Tbsp. cornstarch
  • 1/2 c each soy sauce and rice vinegar
  • 1 c brown sugar
  • 1 tsp gochujang
  • 4 clove garlic minced
  • 1 tsp ginger


  1. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.

  2. Prepare the following, adding each to a food processor fitted with the blade attachment as you complete it: Peel 1 small yellow onion and 1 small carrot, then coarsely chop. Coarsely chop 1 medium celery stalk. Add 4 peeled garlic cloves. Pulse until finely chopped, about 15 (1-second) pulses.

  3. Melt 1 tablespoon unsalted butter in a medium frying pan over medium heat. Add the vegetable mixture and cook, stirring frequently, until softened and most of the moisture has evaporated, about 5 minutes. Turn off the heat.

  4. Add 1 tablespoons gochujang, 1 tablespoon soy sauce, and 1 teaspoon Worcestershire sauce, and stir until combined. Transfer to a large bowl and refrigerate until cooled to the touch, about 20 minutes.

  5. Meanwhile, remove the stems from 4 ounces fresh mushrooms. Place in the food processor (no need to clean) and pulse until finely chopped, about 10 (1-second) pulses. Pick the leaves from 1/4 medium bunch fresh parsley and 1/2 cup parmesan cheese.

  6. When the vegetable mixture is ready, add the mushrooms, parsley, Parmesan, 2 cups panko breadcrumbs, 1 pound ground pork, 1 pound ground beef, 2 large eggs, 1/4 cup heavy cream, 1 teaspoon salt, and 1 teaspoon black pepper. Gently mix with your hands until evenly combined.

  7. Transfer the meatloaf mixture to the baking sheet and shape it into a 9 by 5-inch loaf.

  8. Bake for 30 minutes. Rotate the baking sheet 90 degrees. Bake until an instant-read thermometer inserted in the center registers at least 150ºF, about 30 minutes more (it will continue to rise in temperature as it rests).

  9. Remove the meatloaf from the oven and let it rest for 10 minutes. Meanwhile, increase the oven temperature to 500ºF. Make the glaze: Cook over medium heat, stirring occasionally, until the sugar is dissolved and the glaze is bubbling. Remove the pan from the heat.

    Brush about half the glaze over the top and sides of the meatloaf. Return to the oven and bake until the glaze bubbles, 1 to 2 minutes. Slice with a serrated knife and serve with the remaining glaze.



Did you try our Korean Meatloaf? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!






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