Tomato-Glazed Meatloaves & Mashed Potatoes

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.

Smitten Kitchen Cookbook

Tomato-Glazed Meatloaves

Tomato-Glazed Meatloves & Mashed Potatoes

Tomato-Glazed Meatloaves – (from the Smitten Kitchen Cookbook)

Ingredients

Glaze

• 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

 Meatballs

• 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
• Pepper
• 2lbs ground beef
• 1 Tablespoon tomato paste
• 1 teaspoon Dijon mustard
• 2 T Worcestershire sauce
• 1/2 cup milk
• 2 large eggs

Directions

1. First, make the glaze.  Combine all glaze ingredients in a saucepan and simmer, whisking, for about 2 minutes.  Set aside.
2. 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.
3. 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.
4. 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.
5. 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.)
6. Serve with any leftover glaze on mashed potatoes.