Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots

Instructions

1. 1

   Preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into 1/2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Peel and finely chop garlic.

2. 2

   In a medium bowl, soak bread with 2 TBSP water; break up with your hands until pasty. Stir in beef, sriracha, scallion whites, half the garlic, salt, and pepper. Form into two 1-inch-tall loaves. Place on one side of a baking sheet. Toss carrots on empty side of same sheet with a drizzle of oil, salt, and pepper. Bake for 20 minutes.

3. 3

   Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender, 12-15 minutes. Reserve 1/2 cup potato cooking liquid, then drain. While potatoes cook, in a small bowl, combine soy sauce, garlic powder, 1/4 cup ketchup, and 2 tsp sugar.

4. 4

   Once meatloaves and carrots have baked 20 minutes, remove from oven. Spoon half the ketchup glaze over meatloaves (save the rest for serving); return to oven until carrots are browned and tender, meatloaves are cooked through, and glaze is tacky, 4-5 minutes more.

5. 5

   Meanwhile, melt 2 TBSP butter in pot used for potatoes over medium heat. Add remaining garlic and cook until fragrant, 30 seconds. Add potatoes and 1/4 tsp wasabi. Mash, adding splashes of reserved potato cooking liquid as necessary until smooth. Season with salt and pepper.

6. 6

   Divide meatloaves, mashed potatoes, and roasted carrots between plates. Sprinkle with scallion greens and serve with remaining ketchup glaze on the side for dipping.