Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots

Steps

1. Preheat your oven to 425°F (220°C). Rinse and dry all the vegetables. Chop the potatoes into 1/2-inch cubes, and cut the carrots diagonally into 1/2-inch-thick slices. Slice the scallions thinly, keeping the white and green parts separate. Mince the garlic.

2. In a bowl, soak the bread in 2 tablespoons of water until soft, then mash it up. Mix in the ground beef, sriracha, chopped scallion whites, half of the minced garlic, salt, and pepper. Form the mixture into two loaves about 1 inch tall, and place them on one side of a baking sheet. Toss the carrots with a drizzle of oil, salt, and pepper, and spread them on the other side of the sheet. Bake everything for 20 minutes.

3. While the meatloaves and carrots are baking, boil the chopped potatoes in salted water until tender, around 12-15 minutes. Save 1/2 cup of the potato water before draining the potatoes. In a small bowl, mix together soy sauce, garlic powder, ketchup, and sugar.

4. After 20 minutes, take the baking sheet out of the oven. Brush half of the ketchup mixture over the meatloaves and return to the oven for another 4-5 minutes, until the meatloaves are cooked through and the carrots are tender and browned.

5. In the same pot used for the potatoes, melt butter over medium heat. Add the remaining garlic and sauté briefly until fragrant. Combine the drained potatoes with 1/4 teaspoon of wasabi and mash, adding the reserved potato water as needed for a smooth consistency. Season with salt and pepper, and add more wasabi for extra heat if desired.

6. Serve the meatloaves, wasabi mashed potatoes, and roasted carrots on plates. Garnish with the scallion greens and offer the remaining ketchup glaze on the side for dipping.