Modu Recipes

Seungwoo Dad's Pork Meatloaf

A moist and tender American-style meatloaf made with cracker crumbs to bind the meat and finished with a sweet and spicy gochujang-ketchup glaze.

🙋 Recommended for

  • ⭐ Those looking for a kids' snack or an unusual home party menu
  • ⭐ Those wanting to try a Western-style meat dish that is soft, moist, and easy to slice
  • ⭐ Those looking to experience a fluffy and tender meat texture different from tteokgalbi

Ingredients needed 🛒3 servings

  • Plenty of ground pork
  • Crackers (e.g., Ivy, Cham Cracker, etc.) or breadcrumbs
  • 1–2 eggs
  • 1/2 onion
  • Glaze sauce: 2 tbsp gochujang, 4 tbsp ketchup

Recipe 🍳

  1. Finely chop the onion and set aside.
  2. Put the crackers in a clean plastic bag and crush them finely to make cracker crumbs (can substitute with breadcrumbs).
  3. In a bowl, combine ground pork, crushed cracker crumbs, eggs, and chopped onion.
  4. Knead lightly just until the ingredients are roughly mixed. (Over-kneading will make it chewy like tteokgalbi, so be careful.)
  5. Firmly press the mixture into a pound cake pan.
  6. Cover the top of the pan tightly with aluminum foil to prevent moisture loss.
  7. Place the pan in a preheated oven and bake initially until the meat holds its shape.
  8. While the meat is baking, make the glaze: combine 2 tbsp gochujang and 4 tbsp ketchup in a small saucepan and heat gently until warm and well mixed.
  9. Remove the par-baked meatloaf from the oven, invert the pan to release the meat, and brush the glaze all over the surface.
  10. Return the glazed meatloaf to the oven and bake again until the outside is nicely cooked and glossy.
  1. Combine ground pork, cracker crumbs, eggs, and chopped onion in a bowl; mix lightly to form a dough.
  2. Fill the pan with the mixture, cover with foil, and par-bake in the oven.
  3. Brush the glaze made from gochujang and ketchup over the surface, then bake again until done.

Cooking tips 💡

  • Because ground meat releases a lot of moisture, adding cracker crumbs or breadcrumbs helps absorb moisture and bind the meat, preventing it from falling apart.
  • Avoid over-kneading like when making hamburger patties or tteokgalbi, which results in a dense, chewy texture. For a crumbly, moist meatloaf akin to pound cake, mix only until just combined.
  • If you don't like the spiciness of gochujang, reduce the amount and increase the ketchup ratio.
  • Baking too long can dry out the meat, so it's important to follow the appropriate time and temperature.

Shop ingredients on Coupang(Ad)

PorkCrackersEggsOnionGochujangKetchup