Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes
Total Time
1 hour
Cook Time
1 hour
Rating
0 out of 5 stars
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Ingredients
6-12 servings
- **Glaze**
- 4 teaspoons vegetable oil
- 1/4 cup (60 grams) tomato paste
- 2 tablespoons cider vinegar
- 2 teaspoons honey
- 2 teaspoons Worcestershire sauce
- 2 teaspoons smooth Dijon mustard
- 1/4 teaspoon table salt
- **Meatloaves**
- 2 slices sandwich bread
- 1/2 medium onion, roughly chopped
- 1 garlic clove, chopped
- 1 medium stalk celery, roughly chopped
- 1 medium carrot, roughly chopped
- Olive oil, for cooking
- 1 teaspoon fine sea or table salt, plus more for vegetables
- Freshly ground black pepper
- 2 pounds ground beef
- 2 large eggs
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 2 tablespoons Worcestershire sauce
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 cup (120 grams) milk
- **Potatoes**
- 2 pounds (905 grams) Yukon gold potatoes (about 6)
- 8 tablespoons (4 ounces or 115 grams) unsalted butter
- 1 cup (235 ml) buttermilk
- 1 teaspoon fine sea or table salt
- Finely ground black pepper
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Preparation
Step 1
**Make the glaze:** Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes until the glaze is satiny smooth. Set aside.
Step 2
**Prepare the meatloaves:** Heat your oven to 350 degrees F. Lightly coat two 9×13-inch baking dishes with nonstick spray or oil. Tear the bread into chunks and then blend it in a food processor into breadcrumbs. Place the breadcrumbs in a large bowl.
Step 3
Add the onion, garlic, celery, and carrot to the food processor, and pulse until 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 minutes.
Step 4
Add the vegetables to the large bowl with breadcrumbs, then add the remaining ingredients. Stir the ingredients together with a fork or your hands until evenly blended.
Step 5
**Pause for a moment to start mashed potatoes:** Place the potatoes in a medium pot, and cover with a couple of inches of cold water. Bring to a boil over high heat, and once it’s boiling, reduce the heat to a simmer. Cook for about 20 minutes once the simmering begins; the potatoes are ready when a paring knife or fork can be inserted into the center with little resistance. Drain potatoes, then wipe the pot dry.
Step 6
**Resume your meatloaves while the potatoes boil:** Form the meatloaf mixture into twelve 3-inch meatballs; each will weigh about 4 ounces. Arrange 6 in each prepared baking pan, evenly. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze you made earlier, and bake until cooked through, about 20 to 25 minutes (an instant-read thermometer inserted into the center of a cooked meatball will register 160 to 165F).
Step 7
**Finish mashed potatoes:** As soon as you can hold them (use potholders), peel your potatoes. The skins should come right off with a paring knife. Run the potatoes through a potato ricer or mash them with a masher until smooth. In your empty potato pot, melt butter over medium heat and continue cooking once it has melted, stirring almost constantly, until brown bits form around the edge and bottom and it smells nutty. Pour the hot butter and any browned bits over the potatoes. Add buttermilk to the pot and warm it gently (so it doesn’t cool down your potatoes when you add it). Pour this over the potatoes too. Add salt and pepper and stir to combine.
Step 8
**To serve:** Place a dollop of potatoes at the bottom of a plate or shallow bowl. Top with a meatloaf. Garnish with extra chopped parsley, if desired.
Step 9
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Chef's notes
The homemade tomato glaze offers a richer, more complex flavor than traditional ketchup.
The recipe suggests finely grinding vegetables before sauteing to blend seamlessly into the meatloaf, enhancing flavor while maintaining a smooth texture.
Brown butter adds a nutty richness to the mashed potatoes, complemented by the tanginess of buttermilk.
