Firecracker Beef Meatloaves with Soy-Ginger Glaze and Roasted Vegetables

These firecracker beef meatloaves are anything but ordinary. Topped with a savory soy-ginger glaze and served alongside roasted broccoli and zucchini, they bring big flavor to your dinner table. The real star is the firecracker sauce-a creamy, spicy, sweet and savory drizzle that takes every bite to the next level.

This recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The meatloaves come together quickly and the oven does most of the work. Serve with extra firecracker sauce on the side for those who love heat.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

3 ounce Stir-Fry SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Cut broccoli into bite-size pieces. Trim and halve zucchini lengthwise, then cut diagonally into ½-inch pieces. On one side of a baking sheet, toss broccoli and zucchini with oil, salt and pepper. (For 4 servings, spread veggies across the entire sheet.) For easier cleanup, line baking sheet with foil.
2. In a medium bowl, gently combine ground beef, garlic powder, panko, chicken stock concentrate, half the stir-fry sauce, 1 tablespoon water (2 tablespoons for 4 servings), salt and pepper. Form into two 1-inch-tall loaves (four loaves for 4 servings).
3. Place meatloaves on the opposite side of the baking sheet from the veggies. Brush tops with remaining stir-fry sauce. (For 4 servings, place meatloaves on a second baking sheet.) Roast on middle rack until meatloaves are cooked through and veggies are browned and tender, 22-25 minutes. (For 4, roast veggies on top rack and meatloaves on middle rack, swapping positions halfway through.)
4. While roasting, make firecracker sauce: In a small bowl, combine mayonnaise, sweet Thai chili sauce, ponzu sauce, 1 teaspoon water (2 teaspoons for 4 servings), salt and pepper. Divide meatloaves and veggies between plates. Drizzle meatloaves with firecracker sauce. Serve with remaining sauce on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works perfectly in this recipe. Just swap it in for the beef.

How do I store leftovers?

Store leftover meatloaves and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make the firecracker sauce less spicy?

Absolutely. Reduce the amount of sweet Thai chili sauce or omit it entirely for a milder sauce.