Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots

Preparation

1. Preheat the oven to 425°F. Wash and dry all the produce. Dice the potatoes into ½-inch pieces. Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice the scallions, separating whites from greens, and finely chop the whites. Peel and finely chop the garlic.
2. In a medium bowl, soak the bread with 2 tbsp water and break it up with your hands until pasty. Stir in the beef, sriracha, scallion whites, half the garlic, salt and pepper, then form into two 1-inch-tall loaves. Place on one side of a baking sheet. Toss the carrots on the empty side with a drizzle of oil, salt and pepper. Bake for 20 minutes.
3. Meanwhile, place the potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to the boil and cook until very tender, 12–15 minutes. Reserve ½ cup of the cooking liquid, then drain. While the potatoes cook, combine the soy sauce, garlic powder, ¼ cup ketchup and 2 tsp sugar in a small bowl.
4. Once the meatloaves and carrots have baked 20 minutes, remove from the oven. Spoon half the ketchup glaze over the meatloaves (saving the rest for serving), then return to the oven until the carrots are browned and tender, the meatloaves cooked through, and the glaze tacky, 4–5 minutes more.
5. Meanwhile, melt 2 tbsp butter in the potato pot over medium heat. Add the remaining garlic and cook until fragrant, 30 seconds. Add the potatoes and ¼ tsp wasabi and mash, adding splashes of the reserved cooking liquid until smooth. Season with salt and pepper, adding more wasabi if you like it spicy.
6. Divide the meatloaves, mash and carrots between plates. Sprinkle with the scallion greens and serve with the remaining ketchup glaze for dipping.