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, lime and chili flakes, they’re packed with flavor. Served alongside fluffy ginger rice and roasted green beans tossed in a citrusy ponzu sauce, this meal is a delightful twist on a classic comfort dish.

Perfect for a weeknight dinner, this recipe comes together in under an hour with simple ingredients. The meatloaves are oven-baked to juicy perfection, while the rice and green beans are cooked simultaneously for an effortless yet impressive meal.

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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 Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens; mince the whites. Trim green beans if needed. Quarter the lime.
2. In a small pot, melt 1 tablespoon butter over medium-high heat. Add half the minced ginger and cook until fragrant, about 30 seconds. Add ½ cup jasmine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. In a large bowl, combine ground beef, scallion whites, panko breadcrumbs, remaining ginger, ¾ teaspoon salt and a pinch of pepper. Gently mix until just combined. Form the mixture into two 1-inch-thick loaves and place on one side of a baking sheet.
4. On the other side of the baking sheet, toss green beans with a drizzle of cooking oil and a pinch of salt. Roast on the top rack until meatloaves are cooked through and green beans are browned and tender, 15-18 minutes. (If green beans finish early, remove them and continue roasting meatloaves.)
5. Meanwhile, in a small bowl, combine sweet soy glaze, ketchup, a squeeze of lime juice and a pinch of Korean chili flakes to taste. During the last 2-3 minutes of roasting, remove the baking sheet and brush the tops of the meatloaves with about 1 tablespoon of the glaze each. Return to oven until the glaze is tacky. Reserve any remaining glaze for serving.
6. Fluff the rice with a fork and season with salt and pepper. Toss the roasted green beans with ponzu sauce and half the sesame seeds. Divide rice, green beans and meatloaves between plates. Drizzle meatloaves with remaining glaze. Garnish with scallion greens, remaining sesame seeds and extra chili flakes if desired. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure not to overcook, as turkey can dry out faster than beef.

What can I substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a substitute.

Can I make the meatloaves ahead of time?

Yes, you can form the loaves and refrigerate them up to a day in advance. Add a few extra minutes to the roasting time if cooking straight from the fridge.