Ingredients

• 5 medium potatoes, peeled and diced into 1/2-inch pieces
• 12 ounces carrots, peeled and cut on a diagonal into 1/2-inch pieces
• 1 scallion, thinly sliced (whites and greens separated)
• 2 cloves garlic, finely chopped
• 1 slice bread
• 1/4 teaspoon garlic powder
• 2 tablespoons soy sauce
• 1 pound ground beef
• 1 teaspoon vegetable oil
• 2 teaspoons sugar
• 2 tablespoons butter
• 1/4 cup ketchup
• 1 teaspoon (optional) sriracha
• 1/4 teaspoon, or more to taste wasabi paste
• to taste kosher salt and black pepper

Equipment

• Rimmed baking sheet
• Medium pot
• Medium mixing bowl
• Small bowl
• Potato masher

Instructions

1. Preheat your oven to 425 degrees F and wash and dry all the produce. Dice the potatoes into 1/2-inch pieces, cut the carrots on a diagonal into 1/2-inch chunks, and slice the scallion, keeping the whites and greens in separate piles. Finely chop the garlic. Prepping everything first keeps the rest of the meal fast and smooth.
2. In a medium bowl, soak the bread with 2 tablespoons of water and break it up with your hands until it turns pasty, which helps keep the meatloaves tender. Add the ground beef, sriracha (if using), scallion whites, half the garlic, about 3/4 teaspoon salt, and a few grinds of pepper, then mix gently just until combined. Form into two loaves about 1 inch tall and set them on one side of a baking sheet.
3. Toss the carrots on the empty side of the sheet with the vegetable oil, salt, and pepper, spreading them in a single layer so they roast instead of steam. Bake for 20 minutes, until the meatloaves are firming up and the carrots are starting to soften.
4. Meanwhile, put the potatoes in a medium pot and cover with salted water by about 2 inches. Bring to a boil and cook until very tender, 12 to 15 minutes, then scoop out 1/2 cup of the cooking water before draining. That starchy water is your secret to silky mashed potatoes.
5. While the potatoes cook, stir together the soy sauce, garlic powder, ketchup, and sugar in a small bowl to make the glaze. It should taste salty, sweet, and tangy all at once.
6. After the meatloaves and carrots have baked 20 minutes, spoon half the glaze over the meatloaves (save the rest for serving) and return the pan to the oven for 4 to 5 minutes more, until the carrots are browned and tender, the meatloaves are cooked through, and the glaze looks tacky and shiny.
7. Melt the butter in the empty potato pot over medium heat, add the remaining garlic, and cook until fragrant, about 30 seconds so it flavors the butter without burning. Add the drained potatoes and the wasabi, then mash, adding splashes of the reserved cooking water until smooth. Season with salt and pepper, and stir in more wasabi if you like extra kick.
8. Divide the meatloaves, mashed potatoes, and roasted carrots among plates. Sprinkle with the scallion greens and serve the reserved glaze on the side for dipping.