Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots

Ingredients

• 5 Potatoes
• 12 ounces Carrots
• 1 Scallions
• 2 cloves Garlic
• 1 Slice Bread
• 1 Garlic Powder
• 2 Soy Sauce
• 1 Ground Beef
• 1 tsp Vegetable Oil
• 2 tsp Sugar
• 2 tbsp Butter

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Heat the oven to 425 degrees.
2. Cut the potatoes into half-inch chunks and the carrots into half-inch diagonal slices. Slice the scallions, keeping the white and green parts separate, and chop the whites finely. Peel and finely chop the garlic.
3. Soak the bread in a little water in a bowl and mash it with your hands to a paste. Mix in the beef, scallion whites, half the garlic, salt and pepper, then shape into two thick loaves.
4. Set the loaves on one side of a baking tray. Toss the carrots with a little oil, salt and pepper and spread them on the other side. Bake for 20 minutes.
5. While that bakes, cook the potatoes in a pot of salted water until very tender, 12-15 minutes. Keep back some of the cooking water, then drain.
6. Stir together the soy sauce, garlic powder, ketchup and sugar for the glaze.
7. Take the tray from the oven, spoon half the glaze over the meatloaves and return to the oven until the carrots are browned and tender and the meatloaves are cooked through and glazed, 4-5 minutes more.
8. Melt the butter in the empty potato pot, add the remaining garlic and cook until fragrant, about 30 seconds.
9. Tip the potatoes back into the pot with a splash of the reserved cooking water and a little wasabi, then mash until smooth. Season with salt and pepper.
10. Divide the mash, meatloaves and carrots between plates, scatter over the scallion greens and serve the rest of the glaze alongside for dipping.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.