1 - 1.
2 - Preheat oven to 425 degrees.
3 - Wash and dry all produce.
4 - Dice potatoes into 1/2-inch pieces.
5 - Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces.
6 - Trim and thinly slice scallions, separating whites from greens; finely chop whites.
7 - Peel and finely chop garlic.
8 - 2.
9 - In a medium bowl, soak bread with 2 TBSP water (4 TBSP for 4 servings); break up with your hands until pasty.
10 - Stir in beef, sriracha, scallion whites, half the garlic, salt (we used 3/4 tsp kosher salt; 11/2 tsp for 4), and pepper.
11 - Form into two 1-inch-tall loaves (four loaves for 4).
12 - Place on one side of a baking sheet.
13 - Toss carrots on empty side of same sheet with a drizzle of oil, salt, and pepper.
14 - (For 4, spread meatloaves out across whole sheet and add carrots to a second sheet.
15 - ) Bake for 20 minutes (we'll glaze the meatloaves then).
16 - 3.
17 - Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches.
18 - Bring to a boil and cook until very tender, 12-15 minutes.
19 - Reserve 1/2 cup potato cooking liquid, then drain.
20 - 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).
21 - 4.
22 - Once meatloaves and carrots have baked 20 minutes, remove from oven.
23 - 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.
24 - 5.
25 - Meanwhile, melt 2 TBSP butter (4 TBSP for 4 servings) in pot used for potatoes over medium heat.
26 - Add remaining garlic and cook until fragrant, 30 seconds.
27 - Add potatoes and 1/4 tsp wasabi.
28 - Mash, adding splashes of reserved potato cooking liquid as necessary until smooth.
29 - Season with salt and pepper.
30 - (If you like things spicy, stir in more wasabi!) 6.
31 - Divide meatloaves, mashed potatoes, and roasted carrots between plates.
32 - Sprinkle with scallion greens and serve with remaining ketchup glaze on the side for dipping.