Sweet and Savory Hoisin Meatloaves with Soy Glaze and Sriracha Mayo

There’s something so comforting about a classic meatloaf, but it’s also incredibly versatile. This version takes inspiration from East Asian flavors, combining ground beef with hoisin sauce and scallions, then baking it into individual loaves with a sweet soy glaze. The result is juicy, caramelized and packed with umami.

Served with roasted scallion broccoli, fluffy jasmine rice and a spicy Sriracha mayo, this meal is a complete weeknight dinner that feels special but comes together easily. The broccoli gets nicely charred in the oven and the creamy, spicy mayo adds a perfect finishing touch.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces.
2. In a small pot, combine rice, 1¼ cups water and a pinch of salt (for 4 servings: medium pot and 2¼ cups water). 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 beef, scallion whites, hoisin and panko; season with salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Form beef mixture into two 1-inch-tall loaves (four loaves for 4). Place on one side of a lightly oiled baking sheet (for 4, arrange meatloaves across entire sheet). Roast on top rack for 5 minutes (you’ll add more to the sheet then).
4. Once meatloaves have roasted 5 minutes, carefully remove baking sheet from oven. Brush tops of meatloaves with sweet soy glaze. On opposite side of sheet, toss broccoli and scallion greens with a drizzle of oil, salt and pepper. Roast on top rack until broccoli is tender and browned and meatloaves are cooked through, 15-20 minutes more. (For 4, roast meatloaves on top rack and broccoli on middle rack.)
5. Meanwhile, in a small bowl, combine mayonnaise with as much Sriracha as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6. Fluff rice with a fork. Divide meatloaves, rice and broccoli between plates. Drizzle Sriracha mayo over broccoli and serve.

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 meatloaves may be slightly less juicy; you can add a tablespoon of oil or an extra egg to help bind.

Can I make the Sriracha mayo ahead of time?

Absolutely. The Sriracha mayo can be prepared up to a day in advance and stored in the refrigerator. Stir before drizzling.

What can I use instead of sweet soy glaze?

If you don’t have sweet soy glaze, you can mix 2 tablespoons soy sauce with 2 tablespoons honey or brown sugar as a substitute.