Sweet And Spicy Coconut-Glazed Meatloaf Recipe
Prep Time:
15 minutes
Cook Time:
1 hour
Servings:
6 Servings
Ingredients
  • 2 eggs, beaten
  • ¾ cup breadcrumbs
  • ¾ cups milk
  • 1 tablespoon olive oil
  • 2 scallions, finely chopped
  • 2 cloves garlic, minced
  • 2 pound ground beef
  • 1 tablespoon gochujang
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 (13.5-ounce) can coconut cream
  • ½ cup brown sugar
  • 1 tablespoon gochujang
  • 1 teaspoon rice wine vinegar
  • ¼ teaspoon salt
Directions
  1. Preheat the oven to 350 F.
  2. In a bowl, combine the eggs, breadcrumbs, and milk.
  3. Heat the oil in a small skillet.
  4. Add the scallions and garlic and saute until softened, about 2 minutes.
  5. Add the scallions and garlic to the bowl with the eggs, breadcrumbs, and milk. Add the ground beef, gochujang, salt, and white pepper.
  6. Gently combine without overmixing.
  7. Spray a loaf pan with oil.
  8. Gently form the meat into the loaf pan, then flip into a casserole dish. Use your hands to shape the meat into a loaf, if needed.
  9. Bake the meatloaf for 40 minutes.
  10. In the meantime, heat the coconut cream, brown sugar, gochujang, vinegar, and salt in a skillet or saucepan over medium-low heat.
  11. Let simmer, stirring occasionally, until reduced into a thin jam-like consistency, about 30 minutes. The glaze should coat the back of a spatula.
  12. Spoon about half of the glaze over the baked meatloaf and return to the oven. Bake for 20 additional minutes, or until meatloaf has an internal temperature of 160 F.
  13. Remove the meatloaf from the oven and brush the remaining glaze on top.
  14. Let the meatloaf rest for 5 minutes before slicing and serving.