Sweet Chili Glazed Meatloaves with Ginger Rice and Ponzu Broccoli

Meatloaf is the ultimate comfort food, but it’s often overlooked. This recipe gives it a fun twist with individual loaves coated in a sweet and spicy chili glaze made from ketchup, sweet soy and lime. The sides are just as exciting: fluffy rice infused with fresh ginger and roasted broccoli tossed in tangy ponzu sauce.

This dish is quick, easy and packed with flavor. Perfect for a busy weeknight when you want something satisfying without spending hours in the kitchen. The combination of savory meat, sweet glaze and citrusy 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 Vegetable 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. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens; mince whites. Cut broccoli florets into bite-size pieces if necessary. 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, ¾ cup water and a big 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. While rice cooks, in a large bowl, combine ground beef, scallion whites, panko, remaining ginger, ¾ teaspoon kosher salt and pepper. Gently combine, then form into two 1-inch-tall loaves. Place 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 pinch of chili flakes to taste and a squeeze of lime juice to taste. In the last 2-3 minutes of roasting, remove baking sheet from oven; brush tops of meatloaves with 1 tablespoon glaze mixture each. Return to oven until glaze is tacky. Save any remaining glaze mixture for serving.
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 any remaining glaze mixture. Garnish with scallion greens, remaining sesame seeds and as many chili flakes as you like. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

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

What can I substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lime juice with a splash of rice vinegar to mimic ponzu’s tangy flavor.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure your sweet soy glaze and ponzu sauce are gluten-free. Check labels carefully.