Sweet Chili Glazed Meatloaves with Sesame Ponzu Green Beans and Ginger Rice

These individual meatloaves are anything but ordinary. Topped with a glossy sweet chili glaze made from ketchup, sweet soy, chili flakes and lime, they’re packed with flavor. Serve them over fragrant ginger rice with crispy ponzu green beans for a complete meal that’s comforting yet exciting.

This recipe comes together quickly, using simple ingredients to create a dish that feels special. The glaze caramelizes beautifully in the oven, while the rice and beans add freshness and crunch. Perfect for a weeknight dinner that’s sure to impress.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cook rice: In a small pot, combine jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Meanwhile, prepare the glaze: In a small bowl, mix ketchup, sweet soy glaze, Korean chili flakes and the juice of half the lime. Set aside.
4. Make meatloaves: In a large bowl, combine ground beef, panko breadcrumbs, half the scallions (sliced) and half the glaze mixture. Mix gently until just combined. Shape into two oval loaves and place on prepared baking sheet. Brush tops with remaining glaze.
5. Bake meatloaves for 20-25 minutes or until cooked through (internal temp 160°F).
6. While meatloaves bake, prepare green beans: Trim ends of green beans. In a small bowl, whisk ponzu sauce with 1 teaspoon oil. Set aside.
7. In a large skillet, melt butter over medium-high heat. Add green beans and cook, stirring occasionally, until tender and lightly charred, about 5-7 minutes. Remove from heat and toss with ponzu mixture and sesame seeds.
8. Finish rice: Peel and grate ginger. Stir grated ginger and a pat of butter into the cooked rice. Season with salt to taste.
9. Slice remaining scallion. Serve meatloaves with ginger rice and green beans. Garnish with scallion and lime wedges.
10. Enjoy!

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, though the meatloaves may be slightly leaner. Add a tablespoon of oil to keep them moist.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your sweet soy glaze and ponzu are gluten-free. The recipe is adaptable.

How do I store leftovers?

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