There’s something about meatloaf that feels like a warm hug from the kitchen. Growing up, meatloaf night was a family staple — hearty, filling, and always met with smiles around the dinner table. But this Sweet and Spicy Korean BBQ Meatloaf isn’t your average retro meatloaf. It takes the beloved classic and gives it a bold, flavorful twist with the vibrant, punchy flavors of Korean cuisine.

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Imagine the sweet smokiness of Korean BBQ, the deep umami flavors mingling with a tender, juicy meatloaf — all wrapped up in a slightly sticky, perfectly caramelized glaze. This version pays homage to the tradition of communal Korean meals, where bold flavors and shared dishes bring people together.

It’s the perfect meal for chilly evenings when you’re craving something hearty but with a little more excitement. Whether you’re gathering with friends or just want to spice up your weekly dinner rotation, this meatloaf will quickly become a favorite in your house too.

Why You’ll Love This Recipe:

Sweet and Spicy: The balance of flavors is simply irresistible.
Comforting Yet Exciting: All the cozy vibes of classic meatloaf, but with a modern, Korean-inspired kick.
Easy to Make: Straightforward steps and simple ingredients make it totally approachable, even for beginners.
Perfect for Leftovers: It tastes even better the next day — hello, meatloaf sandwiches!

INGREDIENTS YOU’LL NEED:

2 lbs ground beef
1 cup panko breadcrumbs
2 large eggs
3 tablespoons milk
1/2 cup chopped green onions
2 tablespoons gochujang (Korean red chili paste)
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 cup ketchup
2 tablespoons gochujang (for glaze)
1 tablespoon brown sugar (for glaze)
1 tablespoon soy sauce (for glaze)
1 teaspoon sesame oil (for glaze)

HOW TO MAKE Sweet and Spicy Korean BBQ Meatloaf:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare your oven and pan.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. This helps with easy cleanup later — trust me, you’ll be glad you did!

Step 2: Make the meatloaf mixture.
In a large mixing bowl, combine the ground beef, panko breadcrumbs, eggs, milk, green onions, gochujang, soy sauce, brown sugar, sesame oil, minced garlic, ground ginger, and black pepper.
I like to use my hands to mix — it helps keep the texture light and even. Just don’t overwork the meat, or your loaf might turn out tough.

Step 3: Shape and bake.
Form the meat mixture into a loaf shape on your prepared baking sheet. You want it to be even, but not too tightly packed. Bake for 30 minutes.

Step 4: Make the glaze.
While the meatloaf bakes, stir together the ketchup, gochujang, brown sugar, soy sauce, and sesame oil in a small bowl. This glaze is the magic touch — sweet, spicy, and glossy.

Step 5: Glaze and finish baking.
After the first 30 minutes of baking, brush the meatloaf generously with the glaze. Return it to the oven and bake for an additional 15–20 minutes, or until the internal temperature reaches 160°F (71°C).

Step 6: Rest and serve.
Let the meatloaf rest for about 10 minutes before slicing. This step locks in all those delicious juices. Serve with extra glaze on the side if you like — because who can resist more sauce?

HELPFUL TIPS:

Don’t skip the resting time! It’s tempting to slice right in, but letting the meatloaf rest keeps it moist and tender.
Mix gently. Overmixing the meat can lead to a dense loaf. Use a light hand for a softer texture.
Adjust the spice. Want it hotter? Add an extra spoonful of gochujang to the meat mixture or the glaze.
Leftover tip: Slices of this meatloaf make incredible sandwiches the next day with a little kimchi and mayo!

DETAILS:

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: Korean-Inspired
Diet: Beef-Based

NOTES:

If you can’t find gochujang at your local store, it’s worth ordering online — it’s that good and will totally transform your sauces and marinades.
You can swap out ground beef for ground lamb for a slightly richer flavor.

NUTRITIONAL INFORMATION:

(Approximate per serving)
Calories: 360
Protein: 24g
Fat: 22g
Carbohydrates: 18g
Sugar: 7g
Fiber: 1g
Sodium: 780mg

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Absolutely! You can shape the meatloaf and refrigerate it (covered) for up to a day before baking.

Is there a substitute for gochujang?
If you must, you can mix a little sriracha and miso paste, but the flavor won’t be quite the same. Gochujang has a distinct fermented richness.

Can I freeze the meatloaf?
Yes! Wrap tightly and freeze either baked or unbaked. Just thaw overnight in the fridge before cooking or reheating.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat slices gently in the microwave or oven.
For freezing, wrap individual slices for easy grab-and-go meals.

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CONCLUSION

This Sweet and Spicy Korean BBQ Meatloaf is everything you love about cozy home cooking, but with a fiery, modern twist that makes dinner feel exciting again. It’s easy enough for a weeknight and impressive enough for guests. Once you try it, you’ll wonder why you ever settled for ordinary meatloaf.
Get ready to wow your taste buds — and maybe even create a new family tradition along the way.