Quick 30-Minute Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots

Preheat your broiler to high and prepare your ingredients. Place the diced potatoes and sliced carrots in separate microwave-safe bowls to speed up their cooking times.

Add 2 tablespoons of water to the carrot bowl, cover with plastic wrap, and microwave on high for 4 minutes until tender. Toss the steamed carrots with olive oil, salt, pepper, and 1 tablespoon of soy sauce, then spread them onto a baking sheet.

In a medium bowl, combine the ground beef, panko, egg, and 1 tablespoon of soy sauce. Divide the mixture into four equal portions and shape them into small, flat oval patties about 1 inch thick to ensure fast cooking.

Heat a large oven-safe skillet over medium-high heat with a splash of oil and sear the mini meatloaves for 3 minutes on each side until a deep brown crust forms. Meanwhile, whisk the remaining 2 tablespoons of soy sauce and brown sugar together in a small bowl to make the glaze.

Brush the soy glaze generously over the seared meatloaves in the skillet and transfer the skillet, along with the baking sheet of carrots, under the broiler. Broil for 4 to 5 minutes until the glaze is bubbling and caramelized and the meat is cooked through.

While the meat broils, microwave the potatoes with 3 tablespoons of water, covered, for 6 minutes until fork-tender. Drain the potatoes, then mash them with the warmed heavy cream, wasabi paste, and salt until smooth and creamy.

Divide the creamy wasabi mashed potatoes and roasted carrots among four plates. Nestle a glazed mini meatloaf alongside, drizzle with any remaining pan juices, and garnish with sliced green onions before serving.