A Meatloaf Revamp
There’s no sugarcoating the fact that meatloaf gets a bad rap. I’ll be the first to admit that it’s not always the prettiest, but it can be pretty dang tasty. My favorite part of meatloaf is the glaze on top. I love how it caramelizes and adheres to the top of the meatloaf as it bakes in the oven. If you get it, you get it. Meatloaf is also such a hearty meal that’ll keep you warm and cozy in the winter months. Today, I’m sharing my recipe for a Gochujang Meatloaf that will change your mindset on meatloaf. It’s so moist, packed with veggies, and topped with a gochujang glaze.
Sauté The Veg
First, we’re going to sauté the vegetables. Heat a large pan over medium high heat. Pour the vegetable and sesame oil into the pan. Add in the onion, bell peppers, carrots, and white parts of the green onion. Cook for 3-4 minutes until the vegetables have softened and the onion turns translucent. Mix in the garlic and ginger and cook for another minute. Season the vegetables with 1 teaspoon of kosher salt and ½ teaspoon black pepper. Transfer the vegetables into a large bowl to cool.
Preheat the oven to 350℉. Line a baking sheet with foil. When the vegetables have slightly cooled, add the ground beef, panko, beef stock, egg, and soy sauce. Season with about a ½ teaspoon of kosher salt and ¼ teaspoon ground black pepper. Mix everything together until fully combined. Transfer the meatloaf mixture onto the baking sheet and form it into a 9.5 x 4.5 inch loaf shape. Bake it in the oven for about 50 minutes or until the internal temperature reaches 165℉.
Gochujang Glaze
Mix the ketchup, gochujang, maple syrup, soy sauce, salt, and pepper together in a bowl until well combined. If you want more spice, add a bit more gochujang. This will also make the sauce taste more savory than sweet. After 50 minutes of baking, remove the meatloaf from the oven. Increase the oven temperature to broil. Spread the glaze on top of the meatloaf until evenly coated. Broil the meatloaf for 3-4 minutes until the edges brown and the glaze caramelizes on top. Remove the meatloaf from the oven and allow it cool for about 8-10 minutes. Garnish with the green parts of the green onion and toasted sesame seeds.
The Power of Vegetables
This Gochujang Meatloaf takes your ordinary meatloaf to a whole other level with the additional kick in the glaze. It’s very reminiscent of a smoky barbecue flavor, which creates more depth when combined with the ketchup. I also love that the meatloaf itself is packed with so many different vegetables. Not only do they add flavor but also moisture. I hate it when meatloaf is loaded with breadcrumbs — it creates a pasty mouthfeel to the point where you don’t exactly know what you’re eating. Instead of having breadcrumbs as a filler, this Gochujang Meatloaf really utilizes the vegetables to their full potential. Try this recipe out, and let know me know what you think in the comments below!
Gochujang Meatloaf
Ingredients
For the Meatloaf:
- 1 tbsp Vegetable Oil
- 1/2 tbsp Sesame Oil
- 1 Small Onion (finely diced)
- 1 Green Bell Pepper (finely diced)
- 1 Red Bell Pepper (finely diced)
- ½ cup Grated Carrot (about 1 small carrot)
- 2 Green Onions Sliced (green and white parts separated)
- 2 Garlic Cloves (minced)
- 1 tsp Grated Ginger
- 1.5 lbs 90-93% Lean Ground Beef
- ½ cup Panko
- ¼ cup Beef or Chicken Stock
- 1 Large Egg
- 1 tbsp Soy Sauce
For the Gochujang Glaze:
- ⅓ cup Ketchup
- 2 tbsp Gochujang (add more if you want ore spice)
- 1 tbsp Maple Syrup
- 1 ½ tsp Soy Sauce
- Pinch of Salt and Pepper
Instructions
For the Meatloaf:
- Heat up a large pan over medium high heat. Pour the vegetable and sesame oil into the pan. Add in the onion, bell peppers, carrots, and white parts of the green onion. Cook for 3-4 minutes until the vegetables have softened and the onion turns translucent. Mix in the garlic and ginger and cook for another minute. Season the vegetables with 1 teaspoon of kosher salt and ½ teaspoon black pepper. Transfer the vegetables into a large bowl to cool.
- Preheat the oven to 350℉. Line a baking sheet with foil. When the vegetables have slightly cooled, add the ground beef, panko, beef stock, egg, and soy sauce. Season with about a ½ teaspoon of kosher salt and ¼ teaspoon ground black pepper. Mix everything together until fully combined.
- Transfer the meatloaf mixture onto the baking sheet and form it into a 9.5 x 4.5 inch loaf shape. Bake it in the oven for about 50 minutes or until the internal temperature reaches 165℉.
For the Gochujang Glaze:
- Mix all the ingredients together in a bowl until well combined. After 50 minutes of baking, remove the meatloaf from the oven. Increase the oven temperature to broil. Spread the glaze on top of the meatloaf until evenly coated. Broil the meatloaf for 3-4 minutes until the edges brown and the glaze caramelizes on top.
- Remove the meatloaf from the oven and allow it cool for about 8-10 minutes. Garnish with the green parts of the green onion, Slice and enjoy!
