Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots

Directions

• Preheat oven to 425°F and wash and dry produce; dice potatoes 1/2" and cut carrots on a diagonal 1/2" thick; thinly slice scallions separating whites and greens and finely chop whites; peel and finely chop garlic.
• Soak bread in 2 tbsp water until pasty then combine in a bowl with ground beef, sriracha (optional), scallion whites, half the garlic, salt and pepper; form into two 1"-tall loaves and place on one side of a baking sheet; toss carrots with a drizzle of vegetable oil, salt and pepper on the other side; bake 20 minutes.
• Place potatoes in a pot with salted water to cover by 2"; boil until very tender 12–15 minutes; reserve 1/2 cup cooking liquid and drain. Meanwhile mix soy sauce, garlic powder, ketchup and sugar in a small bowl to make glaze.
• After 20 minutes, remove sheet and spoon half the ketchup glaze over meatloaves and return to oven 4–5 minutes until carrots are browned, tender and glaze is tacky and meatloaves are cooked through.
• Melt butter in the potato pot over medium heat, add remaining garlic and cook 30 seconds; add potatoes and wasabi and mash, adding reserved potato liquid as needed until smooth; season with salt and pepper.
• Divide meatloaves, mashed potatoes and roasted carrots between plates, sprinkle scallion greens on top and serve with remaining ketchup glaze for dipping.