1. Begin by preheating your oven to a toasty 425°F (220°C) to ensure it’s perfectly hot when the meatloaves and carrots go in. Rinse and gently pat dry all your produce to prepare them for chopping. Dice the potatoes into uniform ½-inch cubes for even boiling. Trim and peel the carrots, slicing them diagonally into ½-inch thick pieces which will help them roast beautifully. Trim the scallions and separate the whites from the greens; finely chop the whites and set aside the greens for a fresh garnish. Peel and mince the garlic for maximum flavor release. 2. In a medium bowl, soak the bread in 2 tablespoons of water (double this for four servings), then break it up with your hands until it forms a soft, pasty texture. This acts as a binder for the meatloaf, keeping it moist and tender. Stir in the ground beef, sriracha, scallion whites, half of the minced garlic, salt (3/4 teaspoon for this serving size), and pepper. Mix gently but thoroughly to combine. Shape the mixture into two plump, 1-inch thick loaves and nestle them to one side of a large baking sheet. On the other side, toss the carrot pieces with a drizzle of vegetable oil, plus salt and pepper to taste. For larger quantities, spread the loaves evenly on one sheet and roast carrots on a separate tray to allow the heat to circulate efficiently. Pop everything into the oven for 20 minutes to start the cooking and caramelization process. 3. While the meatloaves and carrots begin roasting, place the diced potatoes in a medium pot and cover with salted water by about two inches. Bring to a boil, then simmer until the potatoes are very tender when pierced with a fork, about 12-15 minutes. Before draining, reserve half a cup of the starchy cooking liquid – this will help achieve perfectly creamy mashed potatoes later. In a small bowl, whisk together the soy sauce, garlic powder, ketchup (¼ cup for two servings), and sugar (2 teaspoons) to prepare the flavorful glaze. 4. After the initial 20 minutes of roasting, carefully remove the baking sheet from the oven. Spoon half of the prepared ketchup glaze generously over the meatloaves, ensuring they’re nicely coated. Return the tray to the oven and continue to roast for an additional 4-5 minutes, or until the carrots are tender and beautifully browned, the meatloaves are cooked through, and the glaze has turned wonderfully tacky and shiny. 5. Meanwhile, melt 2 tablespoons of butter in the pot used for boiling potatoes over medium heat. Add the remaining minced garlic and gently cook it for about 30 seconds until aromatic – be careful not to burn it! Add back the drained potatoes and sprinkle in ¼ teaspoon of wasabi for a subtle, spicy warmth that enlivens the mash. Begin mashing, adding reserved potato cooking liquid in splashes to reach a smooth, creamy texture. Season to your liking with salt and pepper. Feel free to stir in more wasabi here if you enjoy a bolder heat. 6. To plate, divide the succulent meatloaves, creamy wasabi mashed potatoes, and sweet roasted carrots between your plates. Sprinkle the scallion greens generously over the top for a vibrant finishing touch. Serve with the remaining ketchup glaze on the side – perfect for dipping or drizzling over each bite to add a punch of flavor. Enjoy this comforting yet exciting meal that brings a playful twist to classic dishes.