Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted 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.

Meanwhile, place the diced potatoes in a medium pot and cover them with salted water by about 2 inches. Bring to a boil and cook until the potatoes are very tender, which should take about 12-15 minutes. Before draining, reserve 1/2 cup of the potato cooking liquid.

While the potatoes cook, prepare the glaze: in a small bowl, whisk together the soy sauce, garlic powder, 1/4 cup ketchup (or 1/2 cup for 4 servings), and 2 teaspoons sugar (or 4 teaspoons for 4 servings).

While the glazed meatloaves finish baking, melt 2 tablespoons butter (or 4 tablespoons for 4 servings) in the pot you used for the potatoes, over medium heat. Add the remaining chopped garlic and cook until it smells fragrant, about 30 seconds.

Stir in the drained potatoes and 1/4 teaspoon wasabi. Mash the potatoes, adding splashes of the reserved potato cooking liquid as needed, until they are smooth and creamy. Season with salt and pepper to taste. If you prefer a stronger kick, feel free to stir in a bit more wasabi.