Sweet Chili Glazed Meatloaves with Ginger Rice and Sesame Ponzu Broccoli

These individual meatloaves are anything but ordinary. Coated in a glossy sweet chili glaze made with ketchup, Korean chili flakes, sweet soy and fresh lime, they’re bursting with flavor. Paired with fragrant ginger rice and roasted broccoli drizzled with tangy ponzu and sesame seeds, this meal is a complete crowd-pleaser.

Ready in about 40 minutes, this recipe transforms simple ingredients into a restaurant-worthy dinner. The meatloaves stay juicy thanks to panko breadcrumbs and the glaze caramelizes beautifully in the oven. Serve with a side of the zesty broccoli and fluffy rice for a balanced, satisfying plate.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 milliliters Ponzu 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

4 tablespoon Sweet Soy GlazeView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. In a bowl, combine ground beef, panko, scallions, 1 teaspoon salt and black pepper. Mix gently and shape into two oval loaves. Place on prepared sheet.
3. In a small bowl, whisk together ketchup, sweet soy glaze, Korean chili flakes and lime juice. Brush half the glaze over the meatloaves. Reserve remaining glaze.
4. Bake meatloaves for 20 minutes. Meanwhile, in a small pot, combine rice, 1 cup water and half the grated ginger. Bring to a boil, cover, reduce heat and simmer 15 minutes. Remove from heat, stir in butter and remaining ginger, cover and let stand 5 minutes.
5. On a separate baking sheet, toss broccoli with oil and 1/4 teaspoon salt. Roast alongside meatloaves for 15-20 minutes, until tender and slightly charred.
6. Remove meatloaves from oven and brush with remaining glaze. Let rest 5 minutes.
7. Toss roasted broccoli with ponzu sauce and sesame seeds.
8. Serve meatloaves with ginger rice and broccoli. Garnish with extra scallions if desired.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

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

What can I substitute for ponzu sauce?

Mix 2 parts soy sauce with 1 part lemon or lime juice for a quick substitute.

Can I make this meal ahead?

You can prepare the meatloaves and glaze up to a day in advance. Store separately in the fridge. Bake as directed when ready.