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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Green Beans
2 unit
Scallions
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
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
6 ounce
Asparagus
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
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. • 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.)
• 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.
• 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 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.
• 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.
• 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°.
