Instruction

• Preheat oven to 425 degrees
• Wash and dry all produce
• Dice potatoes into 1/2-inch pieces
• Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces
• Trim and thinly slice scallions, separating whites from greens; finely chop whites
• Peel and finely chop garlic
• 2
• In a medium bowl, soak bread with 2 TBSP water (4 TBSP for 4 servings); break up with your hands until pasty
• Stir in beef, sriracha, scallion whites, half the garlic, salt (we used 3/4 tsp kosher salt; 11/2 tsp for 4), and pepper
• Form into two 1-inch-tall loaves (four loaves for 4)
• 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)
• 3
• Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches
• Bring to a boil and cook until very tender, 12-15 minutes
• Reserve 1/2 cup potato cooking liquid, then drain
• 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)
• 4
• Once meatloaves and carrots have baked 20 minutes, remove from oven
• Spoon half the ketchup glaze over meatloaves (save the rest for serving); return to oven until carrots are browned and tender, meatloaves are cooked through, and glaze is tacky, 4-5 minutes more
• 5
• Meanwhile, melt 2 TBSP butter (4 TBSP for 4 servings) in pot used for potatoes over medium heat
• Add remaining garlic and cook until fragrant, 30 seconds
• Add potatoes and 1/4 tsp wasabi
• Mash, adding splashes of reserved potato cooking liquid as necessary until smooth
• Season with salt and pepper
• (If you like things spicy, stir in more wasabi!) 6
• Divide meatloaves, mashed potatoes, and roasted carrots between plates
• Sprinkle with scallion greens and serve with remaining ketchup glaze on the side for dipping