Preheat your oven to 425°F (220°C). Toss the carrot sticks with olive oil, salt, and pepper on a large baking sheet, arranging them on one side to leave room for the meatloaves.

In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, sliced scallions, and 1 tablespoon of soy sauce. Mix gently with your hands until just combined; do not overwork the meat.

Form the beef mixture into 4 individual oval-shaped loaves. Place them on the baking sheet next to the carrots and bake for 15 minutes.

While the meat and carrots roast, place the cubed potatoes in a medium pot and cover with salted water. Bring to a boil and cook for 12-15 minutes until fork-tender.

In a small bowl, whisk together the remaining 4 tablespoons of soy sauce, ketchup, and honey to create the glaze.

After the meatloaves have baked for 15 minutes, remove the sheet from the oven. Brush the glaze generously over the tops of the meatloaves and return to the oven for another 5-7 minutes, or until the glaze is sticky and the internal temperature of the beef reaches 160°F (71°C).

Drain the cooked potatoes and return them to the pot. Add the butter, milk, and wasabi paste, then mash until smooth and creamy. Taste and add more salt or wasabi if desired.

Serve the glazed meatloaves hot alongside the creamy wasabi mashed potatoes and roasted carrots, garnishing with extra scallions if available.