Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots

Ingredients

• 1 lb ground beef
• 5 potatoes
• 12 oz carrots
• 1 scallions
• 2 cloves garlic
• 1 slice bread
• ½ tsp sriracha (optional)
• 1½ tsp salt
• ½ tsp black pepper
• 1 tsp vegetable oil
• 2 tbsp soy sauce
• ½ tsp garlic powder
• ½ cup ketchup
• 4 tsp sugar
• 4 tbsp butter
• ¼ tsp wasabi paste

Steps

1. Preheat oven to 425°F. Dice potatoes, cut carrots diagonally, thinly slice scallions (separate whites from greens), and finely chop garlic.
2. In a bowl, soak bread with 4 TBSP water, then mix with ground beef, sriracha (optional), scallion whites, half the garlic, 1.5 tsp salt, and pepper. Form into four 1-inch-tall loaves.
3. Place meatloaves on one baking sheet and toss carrots with oil, salt, and pepper on a second baking sheet. Bake both for 20 minutes.
4. Meanwhile, boil potatoes in salted water until very tender (12-15 minutes). Reserve 1/2 cup potato cooking liquid, then drain. Combine soy sauce, garlic powder, ketchup, and sugar for the glaze.
5. Remove meatloaves from oven, spoon half the glaze over them, and return to oven with carrots for 4-5 minutes more, until cooked through and glaze is tacky.
6. Melt butter in the potato pot, add remaining garlic, and cook for 30 seconds. Add drained potatoes and wasabi. Mash, adding reserved potato liquid as needed, until smooth. Season with salt and pepper.
7. Serve meatloaves with wasabi mashed potatoes and roasted carrots, with remaining glaze on the side.