Spicy Gochujang Meatloaf Muffins With Sweet Chili Glaze

Quick Recipe Version (TL;DR)

• Yield: About 12 meatloaf muffins (6 servings, 2 muffins each)
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 lb (680 g) ground beef (80/20)
• 1/2 cup finely minced onion
• 2 cloves garlic, minced
• 1/3 cup panko breadcrumbs
• 1/4 cup milk
• 1 large egg
• 3 tbsp gochujang (divided)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1 tsp gochugaru (Korean chili flakes), optional
• 1/2 tsp kosher salt + 1/4 tsp black pepper
• For glaze: 3 tbsp ketchup, 2 tbsp honey, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1 clove garlic, 2 tbsp gochujang
• 2 tbsp sliced scallions + 1 tsp toasted sesame seeds for garnish (optional)

Do This

• 1. Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
• 2. Stir panko and milk together; let stand 5 minutes to soften.
• 3. In a large bowl, combine beef, soaked panko, egg, onion, garlic, 1 tbsp gochujang, soy sauce, sesame oil, ginger, gochugaru, salt, and pepper. Mix gently just until combined.
• 4. Divide mixture evenly into 12 muffin cups, mounding slightly. Bake 12 minutes.
• 5. Meanwhile, whisk glaze ingredients: 2 tbsp gochujang, ketchup, honey, brown sugar, rice vinegar, soy sauce, sesame oil, and minced garlic.
• 6. Brush muffins generously with glaze. Bake 8–10 minutes more, then broil 1–2 minutes until glaze bubbles and caramelizes.
• 7. Rest 5 minutes, then loosen edges, lift out, and garnish with scallions and sesame seeds. Serve hot.

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Why You’ll Love This Recipe

• Bold Korean flavors: gochujang, ginger, soy, and sesame make classic meatloaf feel exciting and new.
• Perfectly portioned mini muffins cook faster and get more crispy, caramelized edges.
• Sweet-hot chili glaze bakes into a sticky, shiny coating that is incredibly satisfying.
• Great for meal prep, game day snacks, or weeknight dinners with rice and quick veggies.

Grocery List

• Produce: Yellow or white onion, garlic, fresh ginger, scallions (green onions), optional carrot (for extra veg in the meatloaf)
• Dairy: Milk (whole or 2%), 1 large egg
• Pantry: Ground beef (or beef/pork mix), panko breadcrumbs, gochujang, gochugaru (Korean chili flakes, optional), ketchup, soy sauce, toasted sesame oil, rice vinegar, honey, brown sugar, kosher salt, black pepper, toasted sesame seeds (optional)

Full Ingredients

For the Meatloaf Muffins

• 1 1/2 lb (680 g) ground beef, 80/20 for best juiciness
• 1/2 cup finely minced yellow or white onion (about 1 small onion)
• 2 cloves garlic, minced
• 1/3 cup panko breadcrumbs
• 1/4 cup milk (whole or 2%)
• 1 large egg
• 1 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp grated fresh ginger (or 1/4 tsp ground ginger)
• 1 tsp gochugaru (Korean chili flakes), optional for extra heat
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Optional but tasty: 1/4 cup very finely grated carrot for a hint of sweetness and moisture

For the Sweet-Hot Gochujang Chili Glaze

• 2 tbsp gochujang
• 3 tbsp ketchup
• 2 tbsp honey
• 1 tbsp packed brown sugar
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 clove garlic, very finely minced or grated

For Garnish (Optional but Recommended)

• 2 tbsp thinly sliced scallions (green onions)
• 1 tsp toasted sesame seeds

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.

Lightly grease a standard 12-cup muffin tin with oil or nonstick spray. Make sure to coat the sides of each cup so the meatloaf muffins release easily after baking. If you like, you can also place a small strip of parchment in each cup as a sling for extra-easy removal, but it is not required.

Step 2: Soften the breadcrumbs

In a small bowl, combine the 1/3 cup panko breadcrumbs and 1/4 cup milk. Stir to moisten all the crumbs, then let the mixture sit for 5 minutes. This creates a soft panade, which keeps the meatloaf muffins tender and juicy instead of dense.

Step 3: Mix the meatloaf base

In a large mixing bowl, add the following:

• Soaked panko and milk mixture
• 1 1/2 lb ground beef
• 1/2 cup minced onion
• 2 cloves minced garlic
• 1 large egg
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1 tsp gochugaru (if using)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup finely grated carrot (if using)

Using clean hands or a fork, gently mix just until everything is evenly combined. Try not to overwork the meat, which can make the muffins tough. The mixture should feel moist and hold together when pressed.

Step 4: Shape the meatloaf muffins

Divide the meat mixture evenly among the 12 muffin cups. A large cookie scoop or 1/3-cup measure works well for portioning. Mound each portion slightly above the rim of the muffin cups and gently press the tops to smooth and compact them, but do not pack them in too tightly.

Place the muffin tin on a rimmed baking sheet (this makes it easier to handle and catches any drips).

Step 5: Start baking while you make the glaze

Transfer the muffin tin to the preheated oven and bake for 12 minutes. This initial bake sets the meat and allows some fat to render before glazing.

While the muffins bake, make the glaze: In a medium bowl, whisk together:

• 2 tbsp gochujang
• 3 tbsp ketchup
• 2 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 clove garlic, minced

Whisk until smooth and glossy. Taste a tiny bit; if you prefer sweeter, add a little more honey. For more heat, you can whisk in a pinch of gochugaru.

Step 6: Glaze, caramelize, and finish cooking

After the first 12 minutes of baking, remove the muffin tin from the oven. You may see some rendered fat around the edges; that is normal. If there is a lot, carefully spoon a bit off so the glaze can cling better.

Brush the tops of each muffin generously with the gochujang chili glaze, using about half the glaze at first. Return the pan to the oven and bake for another 8–10 minutes, until the internal temperature in the center of a muffin reaches at least 160°F (71°C).

For an extra-caramelized finish, switch the oven to broil for the last 1–2 minutes. Brush with a final layer of glaze just before broiling, then broil until the tops are bubbling, sticky, and slightly charred in spots. Watch closely so they do not burn.

Step 7: Rest, garnish, and serve

Remove the muffin tin from the oven and let the meatloaf muffins rest in the pan for 5 minutes. This helps the juices redistribute and makes them easier to remove.

Run a small knife around the edges of each muffin to loosen, then lift them out with a spoon or small offset spatula. Arrange on a serving platter or individual plates. Sprinkle with sliced scallions and toasted sesame seeds for color and crunch.

Serve hot with steamed rice, roasted or stir-fried vegetables, or a crisp green salad. Drizzle any extra glaze from the pan over the top, if desired.

Pro Tips

• Do not overmix the meat. Mix just until the ingredients are combined. Overworking the mixture compacts the meat and makes it dense.
• Use 80/20 ground beef. The bit of extra fat keeps the muffins juicy and stands up to the bold, spicy glaze.
• Control the spice level. Gochujang varies in heat; start with the listed amount and add gochugaru if you want it hotter, or a little extra honey if you prefer milder and sweeter.
• Caramelization is key. That quick broil at the end transforms the glaze into a sticky, lacquered crust. Watch carefully to avoid burning.
• Double the glaze for dipping. If you like lots of sauce, make a second batch of glaze and simmer it for 2–3 minutes on the stove to serve as a dipping sauce on the side.

Variations

• Beef and pork combo: Use 1 lb ground beef and 1/2 lb ground pork for an even richer, slightly softer meatloaf texture.
• Extra veggie boost: Add up to 1/2 cup very finely minced vegetables (such as bell pepper, zucchini, or mushrooms) and lightly sauté them before mixing into the meat.
• Cheesy center: Press a small cube of mozzarella or Monterey Jack into the center of each portion when shaping, then cover with meat for a gooey melted surprise inside.

Storage & Make-Ahead

Let leftover meatloaf muffins cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat, covered, in a 325°F (165°C) oven for 10–15 minutes, or in the microwave in 30-second bursts until hot. For the best texture, add a small splash of water to the container and cover before reheating to keep them moist.

To freeze, place cooled muffins on a baking sheet and freeze until solid, then transfer to a freezer bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as above. You can also assemble the raw meat mixture up to 1 day ahead, portion it into the muffin tin, cover tightly, and refrigerate. Add 2–3 extra minutes to the initial bake time if baking from chilled.

Nutrition (per serving)

Approximate values per serving (2 meatloaf muffins, including glaze): about 480 calories, 28 g protein, 30 g fat, 21 g carbohydrates, 1 g fiber, 15 g sugars, and 980 mg sodium. Actual values will vary based on exact ingredients and portion sizes.