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. Cut broccoli into bite-size pieces.

In a small pot, combine rice, 1¼ cups water, and a pinch of salt (medium pot and 2¼ 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 5 minutes, carefully remove baking sheet from oven. Brush tops of meatloaves with sweet soy glaze.

On opposite side of sheet, toss broccoli and scallion greens with a drizzle of oil, salt, and pepper.

Roast on top rack until broccoli is tender and browned and meatloaves are cooked through, 15-20 minutes more. (For 4, roast meatloaves on top rack and broccoli on middle rack.)

Meanwhile, in a small bowl, combine mayonnaise with as much Sriracha as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Fluff rice with a fork.

Divide meatloaves, rice, and broccoli between plates. Drizzle Sriracha mayo over broccoli and serve.