Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Bring a medium saucepan of salted water to a boil. Trim scallions, then thinly slice. Finely grate Parmesan. Halve rolls, then generously brush cut sides with oil.

Make glaze: In a small bowl, whisk to combine 1 tablespoon of the golden balsamic vinegar, 2 tablespoons of the tomato paste, 2 tablespoons oil, and ¼ teaspoon sugar; season with a pinch each of salt and pepper.

Prep meatloaves: In a medium bowl, combine ground beef, Parmesan, ¼ cup of the panko, half of the scallions, 1 large egg, a generous pinch of each salt and pepper, and 1 tablespoon of the pesto (save rest for steps 5 and 6).

Bake meatloaves: Divide meatloaf mixture into four equal portions. On a rimmed baking sheet, shape into four (4-inch) oval meatloaves. Spread glaze on the tops and sides of meatloaves. Bake in upper third of oven until meatloaves are just firm to the touch and the internal temperature reaches 165°F, 9–10 minutes.

Cook green beans: Meanwhile, trim or snap ends from green beans. Add green beans to boiling water and cook until tender, 3–4 minutes. Drain beans, rinse with cold water, and drain again. Transfer to a medium bowl with remaining scallions. Add 1 tablespoon of the pesto and toss to coat. Season to taste with salt and pepper.

Finish & serve: Switch oven to broiler. Add rolls, cut side up, to baking sheet with meatloaves. Broil until rolls are lightly browned and glaze is brick red, 2–3 minutes (watch closely as broilers vary). Sprinkle rolls with salt. Serve meatloaves with rolls and green beans alongside. Pass remaining pesto at the table. Enjoy!