Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots

Method

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   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.

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   2. In a medium bowl, soak bread with 2 TBSP water (4 TBSP for 4 servings); break up with your hands until pasty. Stir in beef, sriracha, scallion whites, half the garlic, salt (we used 3/4 tsp kosher salt; 11/2 tsp for 4), and pepper. Form into two 1-inch-tall loaves (four loaves for 4). Place on one side of a baking sheet. Toss carrots on empty side of same sheet with a drizzle of oil, salt, and pepper. (For 4, spread meatloaves out across whole sheet and add carrots to a second sheet.) Bake for 20 minutes (we'll glaze the meatloaves then).

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   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

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   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 (1/2 cup for 4 servings), and 2 tsp sugar (4 tsp for 4).

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   4. Once meatloaves and carrots have baked 20 minutes, remove from oven. Spoon half the ketchup glaze over meatloaves (save

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   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.

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   5. Meanwhile, melt 2 TBSP butter (4 TBSP for 4 servings) in pot used for potatoes over medium heat. Add remaining garlic and cook

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

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   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.