Soy-Glazed Hoisin Meatloaves
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Soy-Glazed Hoisin Meatloaves

Soy-Glazed Hoisin Meatloaves

plus Scallion Asparagus, Rice & Sriracha Mayo

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.

Easy Prep

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

Total Time35 minutes
Prep Time5 minutes


serving amount

6 ounce

Green Beans

2 unit


10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

½ cup

Jasmine Rice

4 tablespoon

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

2 tablespoon


(Contains Eggs)

1 teaspoon


6 ounce


Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories860 kcal
Fat46 g
Saturated Fat13 g
Carbohydrate74 g
Sugar25 g
Dietary Fiber2 g
Protein31 g
Cholesterol130 mg
Sodium1530 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
Large Bowl
Baking Sheet
Small Bowl



• 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.

Trim and discard woody bottom ends from asparagus. (Save green beans for another use.)

Cook Rice

• In a small pot, combine rice, ¾ cup water, and a pinch of salt (use a medium pot and 1½ 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.

Roast Meatloaves

• 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).

Glaze Loaves & Roast Beans

• Once meatloaves have roasted for 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.)

Once meatloaves have roasted 5 minutes, swap in asparagus for green beans; roast 10-12 minutes more.

Make Sriracha Mayo

• Meanwhile, in a small bowl, combine mayonnaise and as much Sriracha as you like. Add water 1 tsp at a time until you reach a drizzling consistency.

Finish & Serve

• Fluff rice with a fork. • Divide meatloaves, rice, and green beans between plates in separate sections. Drizzle Sriracha mayo over green beans and serve.

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