Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots

Instructions

1- 1.

2- Preheat oven to 425 degrees.

3- Wash and dry all produce.

4- Dice potatoes into 1/2-inch pieces.

5- Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces.

6- Trim and thinly slice scallions, separating whites from greens; finely chop whites.

7- Peel and finely chop garlic.

8- 2.

9- In a medium bowl, soak bread with 2 TBSP water (4 TBSP for 4 servings); break up with your hands until pasty.

10- Stir in beef, sriracha, scallion whites, half the garlic, salt (we used 3/4 tsp kosher salt; 11/2 tsp for 4), and pepper.

11- Form into two 1-inch-tall loaves (four loaves for 4).

12- Place on one side of a baking sheet.

13- Toss carrots on empty side of same sheet with a drizzle of oil, salt, and pepper.

14- (For 4, spread meatloaves out across whole sheet and add carrots to a second sheet.

15- ) Bake for 20 minutes (we'll glaze the meatloaves then).

16- 3.

17- Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches.

18- Bring to a boil and cook until very tender, 12-15 minutes.

19- Reserve 1/2 cup potato cooking liquid, then drain.

20- While potatoes cook, in a small bowl, combine soy sauce, garlic powder, 1/4 cup ketchup (1/2 cup for 4 servings), and 2 tsp sugar (4 tsp for 4).

21- 4.

22- Once meatloaves and carrots have baked 20 minutes, remove from oven.

23- 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.

24- 5.

25- Meanwhile, melt 2 TBSP butter (4 TBSP for 4 servings) in pot used for potatoes over medium heat.

26- Add remaining garlic and cook until fragrant, 30 seconds.

27- Add potatoes and 1/4 tsp wasabi.

28- Mash, adding splashes of reserved potato cooking liquid as necessary until smooth.

29- Season with salt and pepper.

30- (If you like things spicy, stir in more wasabi!) 6.

31- Divide meatloaves, mashed potatoes, and roasted carrots between plates.

32- Sprinkle with scallion greens and serve with remaining ketchup glaze on the side for dipping.