Korean BBQ Meatloaf with Kimchi Glaze: Seriously Easy & SO Good

Okay, So Here’s Why I’m Obsessed With This Meatloaf

Alright, let’s be real. If you looked in my fridge right now, you’d probably find leftovers of this Korean BBQ Meatloaf with Kimchi Glaze. No joke, I make it all the time. It kinda happened by accident – you know those nights where you want something comforting like meatloaf, but you glance at that jar of kimchi and think… what if? Well, that “what if” turned into my family’s absolute favorite dinner. Honestly, getting this Korean BBQ Meatloaf with Kimchi Glaze just right took a few tries (let’s just say the first attempt was a bit… intense?), but now? It’s foolproof and SO ridiculously tasty. It’s like your cozy meatloaf went on a vacation to Seoul and came back way more exciting. It feels fancy, but secretly, it’s super easy. You HAVE to try it.

Grab This Stuff: Your Flavor Mission Ingredients!

Alright, time to raid the pantry and fridge! Getting good stuff is half the battle for making the best Korean BBQ Meatloaf with Kimchi Glaze ever. Here’s your list:

For the Meatloaf Part:

• Ground Beef (about 1.5 lbs): I usually grab an 85/15 blend. It’s got enough fat to keep things juicy without turning into a grease slick. Wanna lighten it up? Ground turkey totally works too!
• Panko Breadcrumbs (1 cup): These are lighter than regular breadcrumbs and make the texture way better. Trust me on this.
• A Large Egg: You know, the glue that holds our delicious experiment together.
• Kimchi (1/2 cup, chopped fine): This is where the magic happens! Chop it up pretty small so you get little bursts of tangy flavor everywhere. Use one that tastes good straight from the jar – that flavor comes through! And give it a little squeeze to get rid of extra juice before measuring.
• Garlic (3-4 cloves, minced): Measure with your heart here. I usually add at least four.
• Fresh Ginger (1 tablespoon, grated): Please use fresh if you can! That zesty warmth makes a huge difference. You can smell it – sooo good.
• Scallions (1/4 cup, chopped): Greens and whites, chop ’em all up for that mild oniony vibe. No scallions? Finely diced yellow onion is fine in a pinch.
• Soy Sauce (2 tablespoons): Or Tamari if you need gluten-free. Gets that savory depth going.
• Toasted Sesame Oil (1 teaspoon): Just a little adds that amazing nutty smell and taste.
• Black Pepper (1/2 teaspoon): Freshly cracked if you have it!

For That Amazing Kimchi Glaze:

• Korean BBQ Sauce (1/2 cup): Grab a bottle from the store – makes life easy! Just double-check it doesn’t have alcohol (like mirin) listed in the ingredients; plenty of great ones don’t!
• Kimchi Juice (1/4 cup): Yup, the liquid from the bottom of your kimchi jar. Don’t throw that stuff out, it’s liquid gold!
• Gochujang (1-2 tablespoons – optional!): This adds that classic Korean kick and a little sweetness. If you’re not big on spice, start with just 1 tablespoon, or skip it! It’s still amazing without.
• Brown Sugar or Honey (1 tablespoon): Helps the glaze get nice and sticky-caramelized. Yum.
• Rice Vinegar (1 teaspoon): Cuts through the sweetness with a nice little tang.

How Much Time Are We Talking? (Meatloaf Schedule!)

Okay, planning mode! Making this Korean BBQ Meatloaf with Kimchi Glaze isn’t an all-day affair, promise.

• Getting Stuff Ready (Prep): Maybe 20 minutes? Chopping, measuring, mixing… Pour yourself a drink, put on some music, it’s pretty chill.
• Oven Time (Cook): About an hour, give or take. 55-60 minutes should do it. The house starts smelling insanely good during this part.
• Total Time: So, roughly 80 minutes total? Ish? It feels faster than making a traditional, simmer-all-day kind of sauce. It totally fits into that weeknight slot where you want something yummy but don’t want to be chained to the stove forever. Definitely worth it for this level of flavor!

Let’s Cook! Making Your Korean BBQ Meatloaf

Alright, ready to get your hands dirty (literally)? Making this Korean BBQ Meatloaf with Kimchi Glaze is fun. Let’s go!

Step 1: Oven On, Pan Ready!

First up, get that oven cranking to 375∘F (190∘C). Grab a regular loaf pan (like a 9×5) and give it a quick spray or wipe with oil. My favorite lazy trick? Line it with parchment paper, leaving some hanging over the sides – makes lifting the meatloaf out later so much easier. Or, ditch the pan and just shape it like a football on a baking sheet lined with parchment!

Step 2: Mix It Up (But Gently!)

Okay, big bowl time. Dump in the ground beef (or turkey), panko, egg, that finely chopped kimchi (remember you squeezed it, right?), garlic, ginger, scallions, soy sauce, sesame oil, and pepper. Now, channel your inner zen master. Use your clean hands and mix just until everything looks combined. Seriously, don’t go crazy mixing, or you’ll end up with a tough meatloaf. We want tender!

Step 3: Shape the Loaf

Plop the meat mixture into your prepared pan and gently pat it down so it’s even. If you’re going freeform on the baking sheet, shape it into a nice oval loaf. Again, be gentle – don’t pack it down like you’re building a brick wall.

Step 4: First Bake Session

Slide that baby into the hot oven. Set a timer for 40 minutes. Go relax, scroll your phone, whatever. The meatloaf needs some alone time to start cooking through.

Step 5: Glaze Time!

While the meatloaf’s baking, let’s whip up the star: the glaze. Grab a small bowl and whisk together the Korean BBQ sauce (the alcohol-free one!), that precious kimchi juice, gochujang if you’re using it, brown sugar/honey, and rice vinegar. Whisk it till it’s smooth. Give it a little taste! Need more sweetness? Add a touch more sugar. Want more tang? Another splash of vinegar. Make it taste good to you – this is your Korean BBQ Meatloaf with Kimchi Glaze, customize away!

Step 6: Glaze, Bake, Repeat (Almost!)

Okay, timer dinged? Carefully pull the meatloaf out. Spoon or brush about half of that glorious glaze all over the top and sides. Back into the oven it goes for another 15-20 minutes. For the last 5-10 minutes of baking, brush the rest of the glaze on top. You’ll know it’s done when the glaze is bubbly and looking sticky-delicious, and a meat thermometer stuck in the center reads 160∘F (71∘C).

Step 7: LET IT REST. Seriously.

This part is SO important and SO hard. When it comes out of the oven, let your beautiful Korean BBQ Meatloaf with Kimchi Glaze just sit there in the pan (or on the sheet) for at least 10 minutes before you even think about slicing it. It lets the juices settle back in, making it way tastier and moister. Go on, you can wait 10 minutes. It’s worth it, promise!

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How We Eat It Around Here (Serving Ideas)

Okay, your masterpiece is rested and ready! How should you serve up this amazing Korean BBQ Meatloaf with Kimchi Glaze?

• Rice is Nice: Honestly, steamed rice (white or brown) is the perfect buddy. It just works.
• Get Your Greens: Roasted broccoli is my go-to side. Something simple like steamed green beans or sauteed bok choy is great too. Keeps things balanced.
• More Kimchi? Yes Please: A little bowl of extra kimchi on the side is never a bad idea.
• Pickle Power: Quick pickled cucumbers add a nice, bright crunch that cuts through the richness. So good!
• The BEST Leftovers: Slices of this meatloaf make killer sandwiches the next day. Soft bun, maybe a little mayo or extra BBQ sauce… oh man. Game changer.
• Make it Pretty: Sprinkle some toasted sesame seeds and maybe a few more chopped scallions on top before serving. Looks fancy with zero effort!

Saving the Goodness (Storing Leftovers)

If, by some miracle, you have leftovers of your Korean BBQ Meatloaf with Kimchi Glaze, here’s how to handle ‘em:

• Fridge: Let it cool down completely, then stick it in an airtight container. It’ll be good in the fridge for 3-4 days. Honestly, sometimes it tastes even better the next day!
• Freezer: Yep, it freezes pretty well! Wrap slices tightly in plastic wrap or foil, then pop them into a freezer bag. Try to eat it within 2-3 months for the best flavor.
• Reheating: Microwave works fine (cover it loosely!), or pop slices into a toaster oven or regular oven around 325∘F (160∘C) till warm. Sometimes I add a tiny splash of water to the container before microwaving to keep it moist.
• Prep Ahead Tip: You can totally mix the meatloaf stuff the day before, cover it well, and keep it in the fridge. Then just bake when ready! Mix the glaze ahead too and keep it separate. Easy peasy.

Seriously, You HAVE to Make This!

Look, I know I’ve been gushing, but I just really love this Korean BBQ Meatloaf with Kimchi Glaze. It’s that perfect mix of cozy, comfy meatloaf vibes and zingy, exciting Korean flavors. That glaze gets all sticky and wonderful… Mmm.

It’s not complicated, doesn’t require weird ingredients you’ll never use again, and it tastes like you spent way more effort than you actually did. It’s become such a go-to in my house, and it always makes dinner feel a little bit special.

So please, do yourself a favor and try this Korean BBQ Meatloaf with Kimchi Glaze! Forget boring dinners. Make this!

And hey, PLEASE tell me how it goes! Did you love it? Did you change anything? Any funny kitchen stories? Drop a comment below – I really wanna know!