Umami Ginger-Glazed Pork Meatloaves

• In a small pot, combine rice, 11⁄2 cups water, and a pinch of salt (use a medium pot and 3 cups water for 8 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a large bowl, combine pork, panko, eggs, scallion whites, a big pinch of salt, and pepper. TIP: It’s OK if the pork mixture seems a bit wet—the loaves will firm up as they bake. • Form pork mixture into four 1-inch-tall loaves (eight loaves for 8 servings); flatten tops. • Place meatloaves on a lightly oiled, foil-lined baking sheet and evenly coat with half the umami ginger sauce. Roast on top rack until cooked through, 25-30 minutes.

• While meatloaves cook, toss broccoli on a second baking sheet with a large drizzle of oil, garlic, a big pinch of salt, and pepper. • Roast on middle rack until browned and tender, 16-20 minutes. (For 8 servings, divide broccoli between two sheets; roast on middle and bottom racks, swapping positions halfway through roasting.)

• Meanwhile, finely chop peanuts. • Place edamame in a medium microwave-safe bowl and cover tightly with plastic wrap. Microwave until warmed through, 1-2 minutes.