Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots

What you need

Ingredients

Measured for 4 servings.

• 900 g (about 5 medium)Potatoes
• 340.2 gCarrots
• 1 pcs (approx. 15 g)Scallions
• 10 gGarlic
• 35 gBread
• 1 g (about 1/4 tsp)Garlic Powder
• 30 mlSoy Sauce
• 454 gGround Beef
• 5 mlVegetable oil
• 8 gSugar
• 28 gButter
• 60 gTomato Ketchup
• 5 gPrepared Wasabi Paste

Make it

Method

1. 01

   Heat a conventional oven to 220°C (200°C fan). Scrub the 900 g potatoes and dice them into roughly 1 cm pieces, leaving the skins on; cut the 340.2 g carrots into similar-size batons. Slice the 15 g scallion, keeping whites and greens separate, and finely chop the 10 g garlic.

2. 02

   Moisten the 35 g bread with about 30 ml water and break it down to a soft paste. Mix it gently with 454 g ground beef, scallion whites and half the garlic; do not compact the meat. Shape four shallow, even loaves. Spread the carrots in one layer on a lined baking sheet, toss with 5 ml oil, and place the loaves alongside them with room between pieces. Use a second sheet if crowded.

3. 03

   Roast for about 20 minutes. Meanwhile, combine 30 ml soy sauce, 60 g ketchup, 8 g sugar and 1 g garlic powder in a clean bowl. Set aside half the glaze for serving before a spoon or brush touches the raw-meat tray. Coat the loaves with the other half and roast for another 5–10 minutes, until the glaze is tacky, the carrots are tender and a thermometer in the centre of each loaf reads at least 71°C. Allow extra oven time if the loaves are thicker.

4. 04

   While the loaves roast, put the diced potatoes in a pot, cover with water and simmer for roughly 12–15 minutes after the water reaches a boil, until a fork passes through easily. Reserve about 120 ml cooking water, then drain. Warm the 28 g butter with the remaining garlic in the emptied pot for about 30 seconds without browning it. Add potatoes and 5 g prepared wasabi paste; mash and add reserved water a little at a time until creamy. Wasabi strength varies by brand, so start with less if preferred. Serve each loaf with one quarter of the mash and carrots, the clean reserved glaze and scallion greens.