Sweet Chili Glazed Meatloaves with Ginger Rice and Sesame Broccoli

Meatloaf is the ultimate comfort food, but it doesn’t have to be boring. In this recipe, we give individual meatloaves a bold upgrade with a sweet and spicy glaze made from ketchup, Korean chili flakes, bulgogi sauce and fresh lime. The result is a juicy, flavorful main that’s anything but ordinary.

On the side, fluffy jasmine rice gets a fragrant kick from freshly grated ginger, while roasted broccoli is tossed with nutty sesame seeds for a simple, satisfying crunch. This meal comes together quickly and is perfect for a cozy weeknight dinner that feels special.

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Ingredients

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring a small pot of water to a boil for the rice.
2. Peel and grate the ginger. Trim and thinly slice the scallions, separating white and green parts. Cut the lime into wedges.
3. In a small bowl, combine the bulgogi sauce, ketchup, Korean chili flakes and a squeeze of lime juice. Set aside.
4. In a large bowl, mix the ground beef, panko breadcrumbs, half the scallion whites, half the grated ginger, 1 teaspoon salt and a few grinds of pepper. Form into two oval meatloaves and place on a baking sheet lined with parchment.
5. Brush the meatloaves with half of the glaze. Bake for 20-25 minutes or until cooked through.
6. Meanwhile, add the jasmine rice to the boiling water with a pinch of salt. Cook according to package directions. Fluff with a fork and stir in the remaining grated ginger and a pat of butter.
7. Cut the broccoli into small florets. Toss with cooking oil, a pinch of salt and pepper. Spread on a separate baking sheet and roast for 15-18 minutes, until tender and lightly browned.
8. Sprinkle the roasted broccoli with sesame seeds and the remaining scallion greens.
9. Serve the meatloaves with the remaining glaze on the side, alongside the ginger rice and sesame broccoli. Garnish with lime wedges.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground turkey or chicken work well, but note that cooking time may vary slightly. Ensure the internal temperature reaches 165°F.

Can I make this recipe gluten-free?

Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers. Also, check that your bulgogi sauce is gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.