• Adjust racks to top and middle positions (top, middle, and bottom positions for 8 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 if necessary. Peel and mince or grate garlic.

• In a small pot, combine rice, 11⁄2 cups water, and a pinch of salt (use a medium pot and 3 cups water for 8 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a large bowl, combine pork*, panko, eggs*, scallion whites, a big pinch of salt, and pepper. TIP: It’s OK if the pork mixture seems a bit wet—the loaves will firm up as they bake. • Form pork mixture into four 1-inch-tall loaves (eight loaves for 8 servings); flatten tops. • Place meatloaves on a lightly oiled, foil-lined baking sheet and evenly coat with half the umami ginger sauce. Roast on top rack until cooked through, 25-30 minutes.

• While meatloaves cook, toss broccoli on a second baking sheet with a large drizzle of oil, garlic, a big pinch of salt, and pepper. • Roast on middle rack until browned and tender, 16-20 minutes. (For 8 servings, divide broccoli between two sheets; roast on middle and bottom racks, swapping positions halfway through roasting.)

• Meanwhile, finely chop peanuts. • Place edamame in a medium microwave-safe bowl and cover tightly with plastic wrap. Microwave until warmed through, 1-2 minutes.

• Once meatloaves and broccoli are done, place remaining umami ginger sauce in a small microwave-safe bowl and cover tightly with plastic wrap. Microwave until warmed through, 60-90 seconds. • Fluff rice with a fork; stir in peanuts, edamame, and 1 TBSP butter (2 TBSP for 8 servings). • Divide rice, meatloaves, and broccoli between plates. Spoon umami ginger sauce over meatloaves and garnish with scallion greens. Serve. ***Ground Pork is fully cooked when internal temperature reaches 160°.***