[SIDE VEG SWAP GREEN BEANS TO ASPARAGUS] Default Safe Sweet Soy Glazed Meatloaf with Scallion Green Beans and Rice (Beef 85/15)
with Scallion Asparagus, Rice & Sriracha Mayo
- Sesame
- Soy
- Wheat
- Eggs
In our opinion, a humble meatloaf is one of the most underrated dishes—it’s so comforting, but can also easily be dressed up with any spices and sauces we’re craving. In this sweet, savory, and lightly spicy riff on the classic, we combine ground beef with scallions and hoisin sauce, shape it into loaves, then bake with a sweet soy glaze to browned, juicy perfection. The meatloaves are served with roasted scallion green beans, aromatic steamed jasmine rice, and spicy Sriracha mayo for drizzling. It’s a weeknight-friendly dinner idea we meat-LOVE.
Ingredients
ounce
Green Beans
6 ounce
Asparagus
10 ounce
Ground Beef
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Sriracha
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.
In a small pot, combine rice, 1¼ cups water, and a pinch of salt (medium pot and 2¼ cups water for 4 servings). 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, hoisin, and panko; season with salt (we used ½ tsp; 1 tsp for 4 servings) and pepper.
Form beef mixture into two 1-inch-tall loaves (four loaves for 4). Place on one side of a lightly oiled baking sheet (for 4, arrange meatloaves across entire sheet).
Roast on top rack for 5 minutes (you’ll add more to the sheet then).
Once meatloaves have roasted 5 minutes, carefully remove baking sheet from oven. Brush tops of meatloaves with sweet soy glaze.
On opposite side of sheet, toss green beans and scallion greens with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet.)
Roast on top rack until green beans are tender and browned and meatloaves are cooked through, 12-15 minutes more. (For 4, roast meatloaves on top rack and green beans on middle rack.)
Meanwhile, in a small bowl, combine mayonnaise with as much Sriracha as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Fluff rice with a fork.
Divide meatloaves, rice, and green beans between plates. Drizzle Sriracha mayo over green beans and serve.
