Meatloaves with a Sweet Chili Glaze
with Sesame Ponzu Green Beans & Ginger Cauliflower “Rice”
In our humble opinion, meatloaf is one of the most underrated dishes—it’s oh-so-comforting, but easily dressed up with whatever spices and sauces we’re craving. Here we coat individual loaves with a glaze of ketchup, spicy chili flakes, sweet soy, and tangy lime. Fluffy rice gets a fragrant touch with the addition of fresh ginger, while ponzu gives roasted green beans a citrusy punch. Easy and super flavorful … talk about a meal we meat-LOVE.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Lime
½ cup
Jasmine Rice
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tablespoon
Ketchup
6 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
1 thumb
Ginger
6 ounce
Green Beans
10 ounce
Ground Beef
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1 teaspoon
Korean Chili Flakes
1 tablespoon
Sesame Seeds
(Contains Sesame)
12 ounce
Cauliflower Rice
Not included in your delivery
3 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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. Trim green beans if necessary. Quarter lime.
• 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, 3⁄4 cup water (1 1⁄2 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.
Heat a large drizzle of oil in a large pan over medium-high heat. Add cauliflower rice (no need to drain), half the ginger, and a large pinch of salt and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. (Save jasmine rice for another use.)
• 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. Place on one side of a baking sheet. (For 4, form beef mixture into four loaves A few minutes in the oven will and spread out across entire sheet.)
• Toss green beans on opposite side of sheet from meatloaves with a drizzle of oil. (For 4 servings, add green beans to a second baking sheet; roast meatloaves on top rack and green beans on middle rack.) • Roast on top rack until meatloaves are cooked through and green beans are browned and tender, 15-18 minutes. TIP: Green beans may finish first. If so, remove from sheet and continue roasting 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; carefully brush tops of meatloaves with 1 TBSP glaze mixture each. (For 4 servings, leave green beans roasting while you glaze the meatloaves.) TIP: Save any remaining glaze mixture for serving. • Return to oven until glaze is tacky.
• Fluff rice with a fork and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds. • Divide rice, green beans, 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°.
