Meatloaves with a Sweet Chili Glaze

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30 seconds. • Add rice, ¾ cup water (1½ cups for 4), 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.

• While rice cooks, in a large bowl, combine beef*, scallion whites, panko, remaining ginger, salt (we used ¾ tsp), and pepper. (For 4 servings, use 1¼ tsp salt.) Gently combine, then form into two 1-inch-tall loaves. (For 4, form beef mixture into four loaves and spread out across a baking sheet.) • Place loaves on one side of a baking sheet.

• Toss broccoli on opposite side of sheet from meatloaves with a drizzle of oil. (For 4 servings, add broccoli to a second sheet; roast meatloaves on top rack and broccoli on middle rack.) • Roast on top rack until meatloaves are cooked through and broccoli is browned and tender, 15-18 minutes.

• Meanwhile, in a small bowl, combine ketchup, half the bulgogi sauce (all for 4 servings), 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 TBSP glaze mixture each. (For 4, leave broccoli roasting while you glaze the meatloaves.) TIP: Save any remaining glaze mixture for serving. • Return to oven until glaze is tacky.