Meatloaves with a Sweet Chili Glaze
plus Sesame Broccoli & Ginger Rice
- Sesame
- Soy
- Wheat
- Milk
In our humble opinion, meatloaf is one of the most underrated dishes ever—it’s oh-so-comforting, but can also easily be dressed up with whatever spices and sauces we’re craving. In this fun riff on the classic, we coat individual meatloaves with a glaze of ketchup, spicy chili flakes, bulgogi sauce, and tangy lime. The sides get special twists, too: Fluffy rice gets a fragrant touch with the addition of fresh ginger, while sesame seeds give roasted broccoli a nutty crunch. Easy, exciting, and super flavorful…talk about a weeknight-friendly meal we meat-LOVE.
Ingredients
ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
8 ounce
Broccoli
½ cup
Jasmine Rice
1 teaspoon
Korean Chili Flakes
1 unit
Ketchup
1 tablespoon
Sesame Seeds
(Contains: Sesame)
10 ounce
Ground Beef
1 unit
Lime
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 thumb
Ginger
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
3 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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.
• 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.
• Fluff rice with a fork and season with salt and pepper. Toss broccoli with 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 any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet chili glaze, calling it delicious and a great twist on traditional meatloaf 🍲.
- Ease of prep: Some found it quick and easy to make, though a few noted the meatloaves needed longer cooking time than stated.
- Suggestions: Consider using panko instead of soaked bread for better texture; some preferred steaming the broccoli rather than roasting.
- Portions: Several mentioned the rice and broccoli portions were small; adding more would improve the meal.
- Texture: Some found the meatloaf too soft or mushy; using leaner beef and breadcrumbs could help it hold together better.
