• 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.

• In a large bowl, combine beef*, scallion whites, hoisin, and panko; season with salt (we used 1/2 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, spread meatloaves out across entire sheet.) Roast on top rack for 10 minutes (you’ll add more to the sheet in Step 4).

• Meanwhile, in a small pot, combine rice, 3/4 cup water, and a pinch of salt (use a medium pot and 11/2 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.

• Once meatloaves have roasted for 10 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. Roast on top rack until green beans are tender and browned and meatloaves are fully cooked, 12-15 minutes. (For 4 servings, leave meatloaves roasting; toss green beans and scallions on a second baking sheet and roast 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°.