Sweet Chili Glazed Meatloaves with Ginger Rice and Ponzu Broccoli

These individual meatloaves are anything but ordinary. Coated in a sweet and spicy chili glaze made with ketchup, sweet soy and a hint of lime, they’re juicy, flavorful and perfectly caramelized. Paired with fluffy ginger-infused rice and roasted broccoli tossed in citrusy ponzu sauce, this dish is a complete meal that’s both comforting and exciting.

Ready in under 30 minutes, this recipe is perfect for busy weeknights when you want something homemade without the fuss. The combination of savory meatloaves, aromatic rice and bright broccoli will have everyone asking for seconds.

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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

8 ounce Broccoli FloretsView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens; mince whites. Cut broccoli florets into bite-size pieces. Quarter lime.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the ginger and cook until fragrant, about 30 seconds. Add rice, 3/4 cup water and a 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. In a large bowl, combine ground beef, scallion whites, panko, remaining ginger, 3/4 teaspoon salt and a pinch of pepper. Gently mix and form into two 1-inch-thick loaves. Place loaves on one side of a baking sheet.
4. Toss broccoli on the opposite side of the sheet with a drizzle of oil. Roast on top rack until meatloaves are cooked through and broccoli is browned and tender, 15-18 minutes.
5. Meanwhile, in a small bowl, combine sweet soy glaze, ketchup, a squeeze of lime juice and a pinch of chili flakes. In the last 2-3 minutes of roasting, remove baking sheet and brush tops of meatloaves with 1 tablespoon glaze each. Return to oven until glaze is tacky.
6. Fluff rice with a fork and season with salt and pepper. Toss broccoli with ponzu sauce and half the sesame seeds. Divide rice, broccoli and meatloaves between plates. Drizzle meatloaves with remaining glaze. Garnish with scallion greens, remaining sesame seeds and chili flakes to taste. Serve with lime wedges.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken. Just be aware that the cooking time may vary slightly and the meatloaves may be leaner.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free panko breadcrumbs and ensure your sweet soy glaze and ponzu sauce are gluten-free. The rest of the ingredients are naturally 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.