Preheat oven to 425 degrees. Peel and mince
ginger. Trim and thinly slice scallions,
separating whites from greens. Mince the white
portion. Cut broccoli florets into bite sized
pieces if necessary. Quarter lime.
Melt 1 TBSP butter in a small pot over medium
high heat. Add 1 tsp ginger and cook until
fragrant, about 30 seconds. Add rice, 1 1/2
cups water, 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.
While rice cooks, in a large bowl combine beef,
minced scallion whites, panko, 1 tsp ginger, salt,
and pepper. Gently combine, then form into four 1
inch tall loaves. Place loaves on one side of a
baking sheet.
Toss broccoli on opposite side of the baking
sheet from meatloaves with a drizzle of olive
oil. Season with salt, pepper, and garlic
powder. Roast on top rack until meatloaves are
cooked through and broccoli is browned and
tender, 15-18 minutes. Meanwhile, in a small
bowl combine ketchup, bulgogi sauce, and a
squeeze of lime. In the last 2-3 minutes of
roasting remove the baking sheet from the oven
and brush tops of meatloaves with 1 TBSP glaze
mixture. Return to oven. Divide rice, broccoli,
and meatloaves between plates. Drizzle
meatloaves with any remaining glaze mixture.
Garnish with scallion greens.
Originally Submitted
1/29/2021
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