American · Beef
Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots
Individual meatloaves glazed with a sweet-savory soy ketchup sauce, served with wasabi-spiked mashed potatoes and roasted carrots. This fusion comfort food combines American classics with Japanese flavors for an exciting and satisfying dinner.
The Method
Instructions
First things first, let's get your oven heated up to a toasty 425 degrees . While that's warming, give all your produce a good wash and pat them dry so they're ready to go. Next, take those potatoes and dice them into roughly 1/2 inch pieces ,you want them small enough to cook through evenly but not so tiny they turn to mush. For the carrots, trim off the ends, peel them, and then slice them on a diagonal into those same nice, thick 1/2 inch pieces ; the diagonal cut not only looks great but also helps them cook a bit faster. Now grab your scallions and separate the whites from the greens. Thinly slice the greens for a fresh garnish later, and finely chop the whites,they add a nice mild onion flavor when cooked. Don't forget to peel and finely chop the garlic too; it's going to add a wonderful aroma and depth to your meatloaf and potatoes.
Now, onto the meatloaves. In a medium bowl, take your bread and soak it with 2 tablespoons of water (if you're making four servings, use 4 tablespoons so it's nice and soft). Use your hands to break the bread apart until it forms a pasty texture,that's going to keep your meatloaf wonderfully moist. Next, stir in your ground beef, a good hit of sriracha for a little heat, the chopped scallion whites, half of that chopped garlic you just prepared, plus salt and pepper to taste (we went with about 3/4 teaspoon kosher salt for two servings, or 1 1/2 teaspoons for four). Mix everything gently but thoroughly so it's well combined without overworking the meat. Shape the mixture into two loaves about 1 inch tall each (or four loaves if you're feeding more people). Place them on one side of a baking sheet. On the other side, toss your carrots with a drizzle of vegetable oil, a pinch of salt, and some pepper; give them a good toss so they're evenly coated and ready to roast. If you're making four servings, space the meatloaves out across the whole sheet and roast the carrots on a second sheet to give everything room. Pop the baking sheet in the oven and bake for about 20 minutes ,we'll come back and add some glaze then.
While your meatloaves and carrots are roasting away, it's time to get those potatoes cooking. Place your diced potatoes in a medium pot and cover them with enough salted water to sit about two inches above the potatoes,this helps them cook evenly. Bring the water to a boil and let the potatoes cook until they're very tender when pierced with a fork, which usually takes around 12 to 15 minutes . Once tender, scoop out and reserve about 1/2 cup of the potato cooking liquid ,we'll use this to help with mashing and adjusting the texture later,then drain the potatoes well. While the potatoes are cooking, mix together your glaze in a small bowl by combining the soy sauce, garlic powder, ketchup (use 1/4 cup for two servings or 1/2 cup if you're making four), and sugar (2 teaspoons for two servings, 4 teaspoons for four). Give it a good stir until the sugar dissolves and the glaze is sweet, savory, and ready to spread.
When the 20 minutes are up, pull your baking sheet out of the oven. Now, spoon about half of that delicious ketchup glaze all over the top of the meatloaves,don't be shy here, this glaze is going to caramelize beautifully and add so much flavor. Save the rest of the glaze for serving on the side. Pop the baking sheet back into the oven and continue roasting for another 4 to 5 minutes . In this time, you'll want the carrots to brown up nicely and become tender, the meatloaves to cook all the way through, and the glaze to get a sticky, tacky finish that's just irresistible.
While everything finishes roasting, melt 2 tablespoons of butter (or 4 if you're making four servings) in the same pot you cooked the potatoes in, over medium heat. Add the rest of your chopped garlic and let it cook just until fragrant, which should take about 30 seconds . You'll know it's ready when you catch that warm, inviting garlicky smell wafting through the kitchen. Add the drained potatoes back into the pot along with about 1/4 teaspoon of wasabi ,this adds a subtle kick that really wakes up the flavors in the mashed potatoes. Mash everything together, adding splashes of the reserved potato cooking liquid as needed to get a creamy, smooth consistency. Taste and season with salt and pepper to your liking. If you're feeling adventurous or craving a little more heat, don't hesitate to stir in a bit more wasabi,just enough to tingle on your tongue.
Finally, it's time to plate up! Divide the meatloaves, creamy wasabi mashed potatoes, and beautifully roasted carrots between your plates. Sprinkle over those gorgeous scallion greens for a fresh pop of color and mild oniony crunch. Serve the remaining ketchup glaze on the side as a dipping sauce because dipping is half the fun and it lets everyone get just the amount of glaze they want. Now, take a moment, admire your gorgeous meal, and enjoy every delicious bite!
Now, onto the meatloaves. In a medium bowl, take your bread and soak it with 2 tablespoons of water (if you're making four servings, use 4 tablespoons so it's nice and soft). Use your hands to break the bread apart until it forms a pasty texture,that's going to keep your meatloaf wonderfully moist. Next, stir in your ground beef, a good hit of sriracha for a little heat, the chopped scallion whites, half of that chopped garlic you just prepared, plus salt and pepper to taste (we went with about 3/4 teaspoon kosher salt for two servings, or 1 1/2 teaspoons for four). Mix everything gently but thoroughly so it's well combined without overworking the meat. Shape the mixture into two loaves about 1 inch tall each (or four loaves if you're feeding more people). Place them on one side of a baking sheet. On the other side, toss your carrots with a drizzle of vegetable oil, a pinch of salt, and some pepper; give them a good toss so they're evenly coated and ready to roast. If you're making four servings, space the meatloaves out across the whole sheet and roast the carrots on a second sheet to give everything room. Pop the baking sheet in the oven and bake for about 20 minutes ,we'll come back and add some glaze then.
While your meatloaves and carrots are roasting away, it's time to get those potatoes cooking. Place your diced potatoes in a medium pot and cover them with enough salted water to sit about two inches above the potatoes,this helps them cook evenly. Bring the water to a boil and let the potatoes cook until they're very tender when pierced with a fork, which usually takes around 12 to 15 minutes . Once tender, scoop out and reserve about 1/2 cup of the potato cooking liquid ,we'll use this to help with mashing and adjusting the texture later,then drain the potatoes well. While the potatoes are cooking, mix together your glaze in a small bowl by combining the soy sauce, garlic powder, ketchup (use 1/4 cup for two servings or 1/2 cup if you're making four), and sugar (2 teaspoons for two servings, 4 teaspoons for four). Give it a good stir until the sugar dissolves and the glaze is sweet, savory, and ready to spread.
When the 20 minutes are up, pull your baking sheet out of the oven. Now, spoon about half of that delicious ketchup glaze all over the top of the meatloaves,don't be shy here, this glaze is going to caramelize beautifully and add so much flavor. Save the rest of the glaze for serving on the side. Pop the baking sheet back into the oven and continue roasting for another 4 to 5 minutes . In this time, you'll want the carrots to brown up nicely and become tender, the meatloaves to cook all the way through, and the glaze to get a sticky, tacky finish that's just irresistible.
While everything finishes roasting, melt 2 tablespoons of butter (or 4 if you're making four servings) in the same pot you cooked the potatoes in, over medium heat. Add the rest of your chopped garlic and let it cook just until fragrant, which should take about 30 seconds . You'll know it's ready when you catch that warm, inviting garlicky smell wafting through the kitchen. Add the drained potatoes back into the pot along with about 1/4 teaspoon of wasabi ,this adds a subtle kick that really wakes up the flavors in the mashed potatoes. Mash everything together, adding splashes of the reserved potato cooking liquid as needed to get a creamy, smooth consistency. Taste and season with salt and pepper to your liking. If you're feeling adventurous or craving a little more heat, don't hesitate to stir in a bit more wasabi,just enough to tingle on your tongue.
Finally, it's time to plate up! Divide the meatloaves, creamy wasabi mashed potatoes, and beautifully roasted carrots between your plates. Sprinkle over those gorgeous scallion greens for a fresh pop of color and mild oniony crunch. Serve the remaining ketchup glaze on the side as a dipping sauce because dipping is half the fun and it lets everyone get just the amount of glaze they want. Now, take a moment, admire your gorgeous meal, and enjoy every delicious bite!
Pairs Well With
