Meatloaves with a Sweet Chili Glaze
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Meatloaves with a Sweet Chili Glaze

Meatloaves with a Sweet Chili Glaze

plus Sesame Ponzu Broccoli & Ginger Rice

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, sweet soy, and tangy lime. The sides get special twists, too: Fluffy rice gets a fragrant touch of fresh ginger, while ponzu gives roasted broccoli a citrusy punch. Easy, exciting, and super flavorful... talk about a weeknight-friendly meal we meat-LOOOVE.


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

Total Time40 minutes
Prep Time10 minutes


serving amount

2 unit


1 unit


½ cup

Jasmine Rice

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit


6 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

1 thumb


8 ounce

Broccoli Florets

10 ounce

Ground Beef

4 tablespoon

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

1 teaspoon

Korean Chili Flakes

1 tablespoon

Sesame Seeds

(Contains Sesame)

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories830 kcal
Fat40 g
Saturated Fat15 g
Carbohydrate84 g
Sugar22 g
Dietary Fiber5 g
Protein34 g
Cholesterol115 mg
Sodium1610 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.


Small pot
Baking Sheet
Large Bowl
Small Bowl



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry 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.

Cook Rice

• 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.

Form Meatloaves

• While rice cooks, in a large bowl, combine beef*, scallion whites, panko, remaining ginger, salt (we used ¾ tsp; 1¼ tsp for 4 servings), and pepper. 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.

Roast Loaves & Broccoli

• 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.

Glaze Meatloaves

• Meanwhile, in a small bowl, combine sweet soy glaze, ketchup, a squeeze of lime juice to taste, and a pinch of chili flakes 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 servings, leave broccoli roasting while you glaze meatloaves.) TIP: Save any remaining glaze mixture for serving. • Return to oven until glaze is tacky.

Finish & Serve

• Fluff rice with a fork and season with salt and pepper. Toss broccoli with ponzu and 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.

Ground Beef is fully cooked when internal temperature reaches 160°.