Description
A rich, tender Sweet Coconut-Glazed Meatloaf made with ground beef, coconut cream, and a sweet-spicy gochujang glaze. Perfectly balanced with savory and tropical flavors, this comforting dish offers a modern twist on a classic favorite.
Ingredients
2 eggs, beaten
¾ cup breadcrumbs (Free-Alcohol)
¾ cup milk
1 tablespoon olive oil
2 scallions, finely chopped
2 cloves garlic, minced
2 pounds 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 apple cider vinegar
Instructions
1. Preheat oven to 350°F.
2. In a bowl, combine eggs, breadcrumbs, and milk.
3. Heat olive oil in a skillet and sauté scallions and garlic until softened, about 2 minutes.
4. Add the cooked scallions and garlic to the bowl with the egg mixture.
5. Mix in ground beef, gochujang, salt, and white pepper. Combine gently without overmixing.
6. Shape the mixture into a loaf and place it in an oiled casserole dish.
7. Bake for 40 minutes.
8. Meanwhile, in a saucepan, combine coconut cream, brown sugar, gochujang, apple cider vinegar, and salt.
9. Simmer on medium-low for about 25–30 minutes until thick and glossy.
10. Remove the meatloaf and spoon half the glaze over the top.
11. Return to oven and bake for another 20 minutes or until internal temperature reaches 160°F.
12. Brush remaining glaze on top and rest 5 minutes before slicing and serving.
Notes
For best results, use ground beef with moderate fat content (80/20).
You can substitute part of the beef with ground turkey or chicken for a lighter texture.
If coconut cream isn’t available, use coconut milk, though the glaze will be slightly thinner.
Store leftovers in the refrigerator for up to 3 days or freeze individual portions for up to 2 months.
Reheat gently to maintain juiciness.
Pair with mashed potatoes, jasmine rice, or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baked
- Cuisine: American Fusion