Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots

1. Heat the oven to 425F. Wash and dry the produce. Cut the potatoes into half-inch pieces. Trim, peel and slice the carrots on the diagonal into half-inch pieces. Trim and thinly slice the scallions, keeping whites and greens separate, and finely chop the whites. Peel and finely chop the garlic.
2. In a medium bowl, soak the bread with 2 tbsp water and squeeze it with your hands until pasty. Mix in the beef, sriracha, scallion whites, half the garlic, salt and pepper, then shape into two loaves about an inch tall. Sit them on one side of a baking sheet. Toss the carrots on the other side with a drizzle of oil, salt and pepper. Bake for 20 minutes.
3. Meanwhile, put the potatoes in a medium pot with salted water to cover by 2 inches. Bring to the boil and cook until very tender, 12 to 15 minutes. Scoop out half a cup of the cooking water, then drain. While they boil, stir together the soy sauce, garlic powder, a quarter cup of ketchup and 2 tsp sugar in a small bowl.
4. After the 20 minutes, take the tray out. Spoon half the glaze over the meatloaves, keeping the rest for serving, then return to the oven until the carrots are browned and tender, the meatloaves are cooked through, and the glaze is tacky, 4 to 5 minutes more.
5. While that finishes, melt 2 tbsp butter in the potato pot over medium heat. Add the remaining garlic and cook for 30 seconds until fragrant. Tip in the potatoes and a quarter teaspoon of wasabi, then mash, loosening with the reserved cooking water until smooth. Season, and add more wasabi if you want extra kick.
6. Share the meatloaves, mash and carrots between plates. Scatter over the scallion greens and serve with the rest of the glaze for dipping.

Tips from the ZestyPlate Kitchen

• Soak the bread before mixing it in. It keeps the meatloaves moist rather than dense.
• Keep the loaves small, around an inch tall, so they cook through fast and glaze well.
• Hold back some glaze for the table; it is good for dunking the carrots and mash too.
• Add the wasabi to the mash a little at a time and taste as you go, since strength varies a lot.