Description
Bobby Flay’s Korean meatloaf blends bold Asian flavors with classic American comfort cuisine. Gochujang-glazed beef promises a spicy-sweet experience that elevates traditional meatloaf into a memorable dinner you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 1 pound ground beef (85/15 blend)
- 1 pound ground pork
- 2 eggs
Seasonings and Sauces:
- 2 tablespoons gochujang chile paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- ½ cup ketchup
- 2 tablespoons rice wine vinegar
- 1 tablespoon light brown sugar
- ¼ teaspoon sea salt
- 1/8 teaspoon ground black pepper
Vegetables and Breadcrumbs:
- ½ large onion
- 4 garlic cloves, minced
- ¼ cup chopped parsley
- ½ cup panko bread crumbs
- Cooking spray (preferably neutral oil like vegetable or canola)
Instructions
- Elevate the oven temperature to 350°F (175°C), positioning the rack centrally for even heat distribution.
- Craft the vibrant glaze by whisking gochujang, ketchup, vinegar, and light brown sugar in a compact bowl until achieving a silky, uniform consistency. Reserve the mixture momentarily.
- Prepare the meat base by grating the onion into a spacious mixing vessel. If the onion disintegrates, finely chop the remaining portion and integrate it into the bowl.
- Systematically layer panko, ground beef, ground pork, eggs, minced garlic, chopped parsley, Worcestershire sauce, soy sauce, gochujang paste, salt, and pepper into the onion mixture.
- Delicately fold the ingredients, ensuring minimal manipulation to maintain a tender texture. Avoid overmixing to prevent dense meatloaf.
- Lightly coat a loaf pan with cooking spray, then carefully transfer the meat mixture, smoothing the surface with a moistened hand for uniform presentation.
- Position the pan on a rimmed baking sheet to capture potential drippings, then slide into the preheated oven for 45 minutes.
- Extract the pan, carefully drain accumulated fat, and generously brush half the prepared glaze across the meatloaf’s surface.
- Return to the oven, continuing baking for an additional 25 to 30 minutes until an internal thermometer registers 165°F (74°C).
- Activate the broiler on high, relocating the rack near the top position. Broil for 3-4 minutes, allowing the glaze to bubble and caramelize beautifully.
- Allow the meatloaf to rest within the pan for 10 minutes, enabling juices to redistribute and stabilize.
- Slice and serve warm, optionally drizzling the remaining glaze for enhanced flavor complexity.
Notes
- Customize spiciness by carefully adding or reducing gochujang paste to match your heat tolerance.
- Gentle mixing prevents dense, chewy texture when combining ground meat with other ingredients.
- Check doneness using a reliable meat thermometer to guarantee safe and perfectly cooked protein.
- Resting the meatloaf for 10-15 minutes helps redistribute juices, creating more tender and flavorful slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 120 mg