Oh my god. This is the best thing I have eaten in awhile. I am currently shoveling it in my mouth while typing. I made this a few months back, before blog, but didn’t make the glaze. You need to make the glaze. I consider myself a meatloaf connoisseur, I love meatloaf. I am picky about my meatloaf. This is one of the best I have eaten. Ever. The thing I also like about this one is that it’s really meatballs, not a loaf. Meatloaf balls. Bravo, Deb Perelman. Everything you make is good.
I served with steamed green beans and Yukon gold mashed potatoes (cut up potatoes into small pieces, boil for about 10 minutes until tender, mash with milk, butter, salt & pepper). She serves with Brown Butter Mashed Potatoes, which looked amazing, but I was cooking for 1. If I had guests coming? Absolutely.
Tomato-Glazed Meatloaves – (from the Smitten Kitchen Cookbook)
- 4 teaspoons vegetable oil
- 1/4 cup tomato paste
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 2 slices white bread
- 1 onion, finely chopped
- 1 tablespoon garlic
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- Olive oil for cooking
- 1 teaspoon salt
- 2lbs ground beef
- 1 Tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 2 T Worcestershire sauce
- 1/2 cup milk
- 2 large eggs
- First, make the glaze. Combine all glaze ingredients in a saucepan and simmer, whisking, for about 2 minutes. Set aside.
- To make the meatballs, preheat oven to 350°F. Tear the bread into chunks and then blend it, in a food processor, into breadcrumbs. Place the breadcrumbs in a medium-sized bowl. Add the onion, garlic, celery, and carrot to the food processor and pulse it until they are finely chopped.
- Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil and heat the oil for a minute; add the finely chopped vegetables. Season with salt and pepper and cook, stirring frequently, until they begin to brown, about 10 to 15 minutes.
- Add the vegetables to the breadcrumbs, then add the remaining ingredients. Stir the ingredients together with a fork. With wet hands, form the mixture into twelve 3-inch meat meatballs.
- Space meatballs so that they are not touching, in a baking dish. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze and bake until completely cooked through, about 25 – 30 minutes. (An instant-read thermometer inserted into the center of a cooked meatball will register 160 to 165.)
- Serve with any leftover glaze on mashed potatoes.