1. Preheat oven to 425°F. Prepare ginger, scallions, and lime. Wash and dry all produce.

2. In a small pot, melt butter over medium heat. Add half the ginger and sauté until fragrant, about 30 seconds. Add rice, water, and a pinch of salt. Cover and cook until rice is tender, 15–18 minutes.

3. In a large bowl, combine ground beef, scallion whites, remaining ginger, panko, salt, and pepper. Mix gently and form into two 1-inch-tall loaves. Place on one side of a baking sheet.

4. Toss broccoli florets with vegetable oil, salt, and pepper on the other side of the sheet. Roast on the top rack until the meatloaves are cooked through and the broccoli is browned and tender, 15–18 minutes.

5. In a small bowl, combine ketchup, bulgogi sauce, chili flakes, and a squeeze of lime juice. In the last 2–3 minutes of roasting, brush the glaze over each meatloaf. Return to the oven until the glaze becomes tacky and glossy.

6. Fluff rice with a fork, season with salt and pepper, and toss broccoli with half the sesame seeds. Plate rice, broccoli, and meatloaf, drizzle with remaining glaze, and garnish with scallion greens, sesame seeds, and lime wedges.