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Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots
These individual meatloaves are glazed with a savory soy and ketchup mixture, served alongside creamy mashed potatoes brightened with wasabi, and tender roasted carrots. The meatloaves bake up in under half an hour, getting a sticky, sweet-savory coating in the last few minutes. While they cook, you'll boil potatoes and roast carrots on the same sheet. Don't forget to save some extra glaze for dipping.
Method
6 steps · 53 min total
- 01
Prep Vegetables
Preheat the oven to 425 degrees. Wash and dry all your produce. Dice the potatoes into 1/2-inch pieces. Trim, peel, and cut the carrots on a diagonal into 1/2-inch-thick pieces. Trim and thinly slice the scallions, keeping the whites separate from the greens; finely chop the whites. Peel and finely chop the garlic. - 02
Form Meatloaves and Roast Carrots
In a medium bowl, soak the bread with 2 tablespoons water (or 4 tablespoons for 4 servings); use your hands to break it up until it forms a paste. Stir in the ground beef, sriracha, scallion whites, half of the chopped garlic, salt (about 3/4 teaspoon kosher salt, or 1 1/2 teaspoons for 4 servings), and pepper.
Form the mixture into two 1-inch-tall loaves (or four loaves for 4 servings). Place them on one side of a baking sheet. On the empty side of the same sheet, toss the prepared carrots with a drizzle of oil, salt, and pepper. (If making 4 servings, you might need to spread the meatloaves across the whole sheet and use a second sheet for the carrots.) Bake for 20 minutes; you'll add the glaze later.
