Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots

Ingredients

• 5 Potatoes
• 12 ounces Carrots
• 1 Scallions
• 2 cloves Garlic
• 1 Slice Bread
• 1 Garlic Powder
• 2 Soy Sauce
• 1 Ground Beef
• 1 tsp Vegetable Oil
• 2 tsp Sugar
• 2 tbsp Butter

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry all produce. Dice the potatoes into ½-inch pieces. Peel and cut the carrots on a diagonal into ½-inch-thick slices. Thinly slice the scallions, keeping the whites and greens separate; finely chop the whites. Peel and finely chop the garlic.
2. Place the bread in a medium bowl, add a small amount of water, and mash with your hands until a paste forms. Add the ground beef, sriracha, scallion whites, half of the garlic, salt, and black pepper. Mix well and shape the mixture into two small meatloaves, about 1 inch thick. Place them on one side of a baking sheet. Add the carrots to the other side, drizzle with vegetable oil, season with salt and pepper, and toss to coat. Bake for 20 minutes.
3. While the meatloaves and carrots cook, place the potatoes in a medium pot and cover with salted water by about 2 inches. Bring to a boil and cook for 12–15 minutes, until very tender. Reserve about ½ cup of the cooking liquid, then drain.
4. In a small bowl, stir together the soy sauce, garlic powder, ketchup, and sugar to make the glaze.
5. After 20 minutes, remove the baking sheet from the oven and spoon half of the glaze over the meatloaves, reserving the rest for serving. Return to the oven and bake for another 4–5 minutes, until the carrots are tender and browned, the meatloaves are cooked through, and the glaze is sticky.
6. Meanwhile, melt the butter in the pot used for the potatoes over medium heat. Add the remaining garlic and cook for about 30 seconds, until fragrant. Add the potatoes and wasabi, then mash until smooth, adding splashes of the reserved cooking liquid as needed. Season with salt and pepper to taste.
7. Divide the soy-glazed meatloaves, wasabi mashed potatoes, and roasted carrots between plates. Garnish with the scallion greens and serve with the remaining glaze on the side.

instructions_source: editorial-classic