Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots

Beef · United States classic.

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

Method

1. Preheat the oven — Preheat oven to 425 degrees. Wash and dry all produce.
2. Continue cooking — Dice potatoes into 1/2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces.
3. Prep and chop — Trim and thinly slice scallions, separating whites from greens; finely chop whites.
4. Prep and chop — Peel and finely chop garlic. In a medium bowl, soak bread with 2 TBSP water (4 TBSP for 4 servings); break up with your hands until pasty.
5. Stir — Stir in beef, sriracha, scallion whites, half the garlic, salt (we used 3/4 tsp kosher salt; 11/2 tsp for 4), and pepper.
6. Continue cooking — Form into two 1-inch-tall loaves (four loaves for 4).
7. Bake — 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).
8. Cover and cook — Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches.
9. Bring to a boil — Bring to a boil and cook until very tender, 12-15 minutes.
10. Serve — Reserve 1/2 cup potato cooking liquid, then drain.
11. Continue cooking — 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).
12. Bake — Once meatloaves and carrots have baked 20 minutes, remove from oven.

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