Ingredients:

  • 5 lbs Ground Beef (85/15)
  • 1 lb Ground Pork
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Whole Milk
  • 1 Large Egg, lightly beaten
  • 1/2 cup Yellow Onion, finely diced
  • 1 Tbsp Fresh Ginger, minced
  • 3 cloves Garlic, minced
  • 2 Tbsp Low Sodium Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 2 Tbsp Packed Brown Sugar
  • 1/2 tsp Freshly ground Black Pepper
  • 1/4 cup Gochujang (Korean Chili Paste)
  • 1/4 cup Ketchup
  • 1/4 cup Packed Brown Sugar (for glaze)
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Soy Sauce (for glaze)
  • 1/4 cup Water
  • 1 clove Garlic, minced (for glaze)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or line a baking sheet. Sauté diced onion, minced ginger, and 3 cloves of garlic in a splash of oil until softened (about 5 minutes). Let cool slightly.
  2. In a small bowl, mix the Panko breadcrumbs and milk. Let sit for 5 minutes until the liquid is absorbed.
  3. In a large bowl, gently combine the ground beef, ground pork, soaked Panko mixture, beaten egg, 2 Tbsp soy sauce, sesame oil, 2 Tbsp brown sugar, and black pepper. Add the cooled sautéed aromatics.
  4. Gently mix the ingredients by hand until just combined. Do not overmix to ensure the loaf remains tender.
  5. Shape the mixture into a loaf, either in the pan or free-form on the baking sheet.
  6. Prepare the Glaze: Whisk together the Gochujang, Ketchup, 1/4 cup brown sugar, rice vinegar, 1 Tbsp soy sauce, water, and 1 clove of minced garlic in a small saucepan. Bring to a simmer over medium heat, whisking until the sugar dissolves and the glaze thickens slightly (about 3–4 minutes). Remove from heat.
  7. Spread half of the glaze evenly over the top of the meatloaf. Place in the preheated oven and bake for 40 minutes.
  8. Remove the loaf from the oven. Apply the remaining glaze generously. Return to the oven and bake for another 20–30 minutes, or until the internal temperature reaches 165°F (74°C).
  9. Remove the meatloaf from the oven. Let it rest tented loosely with foil for 10–15 minutes before slicing and serving.