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Meatloaves with a Sweet Chili Glaze

Meatloaves with a Sweet Chili Glaze

plus Sesame Broccoli & Ginger Rice

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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.

Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Lime

½ cup

Jasmine Rice

¼ cup

Panko Breadcrumbs

(ContainsWheat)

2 tablespoon

Ketchup

4 ounce

Bulgogi Sauce

(ContainsWheat, Soy)

1 thumb

Ginger

8 ounce

Broccoli Florets

10 ounce

Ground Beef

1 teaspoon

Korean Chili Flakes

1 tablespoon

Sesame Seeds

Not included in your delivery

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate86 g
Sugar23 g
Dietary Fiber5 g
Protein32 g
Cholesterol110 mg
Sodium980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.