Sweet & Spicy Meatloaf (Print Version)
# Ingredients:
→ Meatloaf Base
01 -
1 ½ pounds ground beef (80/20 blend works best)
02 -
1 tablespoon olive oil (for moisture)
03 -
1 tablespoon toasted sesame oil (for nutty aroma)
04 -
¼ cup soy sauce (use reduced-sodium if preferred)
05 -
2 tablespoons brown sugar (balances the spice)
06 -
2 tablespoons gochujang (Korean chili paste – adjust for heat)
07 -
1 teaspoon fresh garlic, minced
08 -
1 teaspoon fresh ginger, grated (trust us, fresh makes a difference!)
09 -
1 tablespoon rice vinegar (for tang)
10 -
1 large egg (binder)
11 -
1 cup panko breadcrumbs (for lightness)
→ Garnish & Glaze
12 -
Extra gochujang + honey mix (for glaze)
13 -
1 tablespoon green onions, thinly sliced (for freshness)
14 -
Toasted sesame seeds (for crunch)
# Instructions:
01 -
Preheat oven to 375°F (190°C). Lightly grease a standard loaf pan—or line it with parchment for easy removal later.
02 -
In a large bowl, gently combine all meatloaf ingredients (beef through panko) with your hands or a fork. Don’t overmix—just until evenly distributed (overworking = tough meatloaf!).
03 -
Press the mixture into the loaf pan, or shape it into a freeform loaf on a baking sheet for more caramelized edges. Bake for 40 minutes uncovered.
04 -
During the last 10 minutes, brush the top with a mix of 1 tbsp gochujang + 1 tbsp honey for a sticky, spicy-sweet crust.
05 -
Let it rest for 5-10 minutes—this keeps it juicy! Garnish with a snowfall of sesame seeds and bright green onions for contrast.
# Notes:
01 -
Spice Control: Start with 1 tbsp gochujang if sensitive to heat. Add more after tasting the raw mix (don’t worry—the egg kills bacteria!).
02 -
Leftover Hack: Slices make killer banh mi-style sandwiches the next day with pickled veggies and sriracha mayo.
03 -
No Panko? Crushed pork rinds or almond flour work for a keto version.