Sweet Chili Glazed Meatloaves with Ginger Rice and Ponzu Green Beans

These individual meatloaves are anything but ordinary. Coated in a glossy sweet chili glaze made with ketchup, sweet soy and a hint of lime, they’re juicy, flavorful and utterly satisfying. Served alongside fluffy ginger-infused rice and roasted green beans tossed with citrusy ponzu, this meal is a delightful twist on classic comfort food.

Perfect for a busy weeknight, this recipe comes together in under an hour with simple ingredients. The meatloaves bake up tender and caramelized, while the rice and green beans provide the perfect balance of warmth and freshness. It’s a complete dinner that feels special without the fuss.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry all produce. Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens; mince whites. Quarter lime.
2. Melt 1 tablespoon butter (2 for 4 servings) in a small pot over medium-high heat. Add half the ginger and cook until fragrant, about 30 seconds. Add rice, ¾ cup water (1½ cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a large bowl, combine beef, scallion whites, panko, remaining ginger, salt (¾ teaspoon for 2 servings, 1¼ teaspoon for 4) and pepper. Gently combine, then form into two 1-inch-tall loaves. Place on one side of a baking sheet. (For 4, form into four loaves and spread across entire sheet.)
4. Toss green beans on opposite side of sheet with a drizzle of oil. (For 4, place green beans on a second baking sheet; roast meatloaves on top rack and green beans on middle rack.) Roast on top rack until meatloaves are cooked through and green beans are browned and tender, 15-18 minutes. (Green beans may finish first; remove them and continue roasting meatloaves if needed.)
5. Meanwhile, in a small bowl, combine sweet soy glaze, ketchup, a pinch of chili flakes to taste and a squeeze of lime juice to taste. In the last 2-3 minutes of roasting, remove baking sheet from oven; brush tops of meatloaves with 1 tablespoon glaze mixture each. (For 4, leave green beans roasting while you glaze.) Save any remaining glaze for serving. Return to oven until glaze is tacky.
6. Fluff rice with a fork and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds. Divide rice, green beans and meatloaves between plates. Drizzle meatloaves with any remaining glaze. Garnish with scallion greens, remaining sesame seeds and extra chili flakes if desired. Serve with lime wedges.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted. Keep in mind that the cooking time may be slightly shorter and the meatloaves may be less juicy, so consider adding a tablespoon of oil or an extra egg to the mixture.

What can I use instead of ponzu sauce?

If you don’t have ponzu, mix equal parts soy sauce and fresh lime juice with a dash of rice vinegar for a similar citrusy flavor.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure your sweet soy glaze and ponzu sauce are gluten-free. The recipe contains wheat and soy, so check labels carefully.