Step 2

In a bowl, soak the bread in 2 tbsp water and break it up with your hands until pasty. Stir in the ground beef, a squeeze of sriracha, the scallion whites, half the garlic, salt and pepper. Mix just until combined — overworking makes the loaves dense — then shape into two loaves about 2.5cm tall. Set them on the empty side of the baking sheet.

Step 3

Bake for 20 minutes. Meanwhile, put the potatoes in a pot with enough salted water to cover them by 5cm, bring to the boil and cook for 12–15 minutes until very tender. Scoop out 1/2 cup of the cooking water and set it aside, then drain the potatoes.

Step 4

Mix the soy sauce, garlic powder, ketchup and sugar in a bowl to make the glaze.

Step 5

After 20 minutes, take the pan out of the oven and spoon half the glaze over the meatloaves. Return it to the oven for 4 to 5 minutes more, until the carrots are tender, the glaze is tacky and the center of each meatloaf reads 160°F.

Step 6

Melt the butter in the empty potato pot over medium heat. Add the remaining garlic and cook for 30 seconds, until fragrant. Add the potatoes and the wasabi and mash, adding splashes of the reserved cooking water until smooth. Season well with salt and pepper.

Step 7

Plate the meatloaves with the mash and carrots. Scatter over the scallion greens and serve the remaining glaze on the side.