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
4 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
3 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
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 Sep 2026- Flavor: The sweet chili glaze is a standout hit 🌶️; a few found the meatloaf itself mild and suggest adding extra seasoning inside the meat.
- Ease of prep: Most found this straightforward and oven-friendly; the main challenge is juggling the meatloaf and sides finishing at the same time.
- Suggestions: Plan for extra oven time — many reviewers found the meatloaves needed 10–20 minutes beyond the stated 15–18 minutes to cook through. Use a meat thermometer to check doneness, and consider grating or finely mincing the ginger so it blends in rather than appearing in chunks. Some added an egg to the meat mixture for better binding and a less dense texture.
- Leftovers: Reviewers who made extra meatloaves found they froze well; one tip is to slice the meatloaf before reheating, since it takes longer to warm through than the rice or vegetables.
- Cook time: The meatloaf consistently needed more time than the recipe suggests — add at least 10–15 extra minutes and verify the center is fully cooked before serving.
Reviews from our home cooks
I had fun making this recipe and my hubby and I both enjoyed it a lot. The chili glaze makes a simple meatloaf into a savory treat. Watch the rice carefully mine cooked faster than the recipe stated by 5 minutes. Loved the ginger. First time I have ever used it. Ponzu sauce on the broccoli and a splash of lime took it over the top. This program has made it very easy to eat better and to learn new flavors to cook with. We were satisfied with the portions and look forward to trying many more.
Hello Fresh, thank you for this delicious meal. The meatloaf with the sweet chili glaze tasted great, and the ground beef was super tender. A well-rounded meal. The addition of sauteed ginger to the jasmine rice really made the meal more upscale. I enjoyed this recipe!
These meatloaves were delicious. I extended the chili sauce over to the broccoli. I had seasoned the broccoli with some sesame oil and lemon olive oil. Once the meatloaves were done cooking, I removed them to a cutting board to rest. I then tossed the cooked broccoli in the residual glaze. Then I lightly spooned some of the plain sauce over the broccoli and tossed. Everything was delicious.
Honestly, I thought, eh meatloaf. As I was making this, I quickly realized this was not like the meatloaf your mom makes. The sweet chili glaze sends this meatloaf into another world. The ginger rice and broccoli paired perfectly with this, we even drizzled some of the glaze on the rice.
Easiest meatloaves ever! The glaze is a little sweet. Took a lot of lime to cut it. Loved the ginger rice!
Sweet chili glaze was amazing but not enough meat for the loaf
This was a huge hit with both of us. I loved that you could add as much or little of the glaze to the loaves that you wanted. The Mr. really liked the flavor of the broccoli with the addition of the ponzu and sesame seeds.
This is my second time having this dish. I preferred the broccoli this time over the green beans. LOVED the jasmine rice. I did feel like the meatloaf's glaze was much better the first time around when mixing ponzu sauce, soy sauce, and Korean chilli flakes. This one wasn't as flavorful and made me want that one. Still a good dish overall, nice portions.
The ponzu sauce for the beans and the sweet soy glaze for the meatloaves were too much alike and was an overload of that flavor. The meatloaves were tasty
I thought this was very good but the recipe came with a huge thumb of ginger and it said to use "half" in the rice so that's what I did. It was way too much ginger; I wish it had said a Tbs or something more uniform. Chili Glaze was amazing!
