4 Scallions
20 oz Ground Beef
½ cup Panko Breadcrumbs
4 tbsp Hoisin Sauce
1 C Jasmine Rice
8 tbsp Sweet Soy Glaze
4 tbsp Mayonnaise
2 tsp Sriracha
12 oz Asparagus
Directions
- 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.
- 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.)
- 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°.