Tasty Tuesdays: Tomato Glazed Meatloaves with Browned Butter Mashed Potatoes

Welcome to Tasty Tuesdays!

My sister got me the Smitten Kitchen Cookbook for my birthday.  Smitten Kitchen is the first blog I remember reading and I've made several of her recipes.  I can't wait to cook my way through her cookbook - everything sounds amazing.

I was craving comfort food this cold and snowy weekend, so I picked her meatloaf recipe.  I like her idea to make meatballs out of a meatloaf base.

{ Note:  I cut the recipe in half but am posting the full recipe.  Also, I do not have a food processor, so I chopped the vegetables and bread by hand and everything worked just fine.  My Italian grandmothers didn't use food processors for their meatballs - I figure I don't need to either. }

Glaze:

- 4 teaspoons vegetable oil

- 1/4 cup tomato paste

- 2 tablespoons apple cider vinegar

- 2 teaspoons honey

- 2 teaspoon Worcestershire sauce

- 1 tablespoon Dijon mustard

- 1/4 teaspoon salt

1.  In a saucepan, combine the oil, tomato paste, vinegar, honey, Worcestershire, mustard, and salt. Blend well.

2.  Bring to a boil, lower the heat, and simmer, whisking constantly, for 2 minutes. Set aside.

Meatballs:

- 2 slices sandwich bread

- 1 medium onion, finely chopped

- 1 garlic clove, minced
- 2 medium carrot, cut into chunks
- 2 medium celery stalk, cut into chunks

- Olive oil, for cooking

- salt

- Black pepper

- 2 pounds ground beef

- 1 tablespoon tomato paste

- 1 teaspoon smoked paprika

- 1 teaspoon Dijon mustard

- 2 tablespoons Worcestershire sauce



1. Set the oven at 350 degrees. Have on hand a 9-by-13-inch baking dish.

2. In a food processor, pulse the bread into breadcrumbs. Transfer to a large bowl.

3. Add the onion, garlic, celery, and carrot to the processor and pulse until finely chopped.

4. In a large skillet over medium heat, heat enough olive oil to coat the bottom. Add the vegetable mixture, salt, and pepper. Cook, stirring often, for 10 minutes or until it begins to brown.

5. Transfer the vegetables to the breadcrumbs. Add the beef, tomato paste, paprika, mustard, and Worcestershire. Stir with a fork until thoroughly blended. With wet hands, form the mixture into 12 meatballs (each 3 inches).

6. In the baking dish, space meatballs so that they are not touching. Brush each one with a teaspoon or so of the tomato glaze. Bake for 20 minutes or until they are cooked through (an instant-read thermometer inserted into the center of a meatball will register 160 to 165 degrees).

Browned Butter Mashed Potatoes:

- 2 lbs. Yukon Gold potatoes pealed
- 8 Tbsp. unsalted butter or 1 stick melted and browned
- 1 1/2 cups buttermilk
- 1 tsp. salt
- Freshly ground black pepper

Place the potatoes in a medium saucepan, and cover with cold water. Bring to a boil over high heat, once it is boiling, reduce the heat to a simmer. Cook for 20-30 minutes until tender. Drain the potatoes and return them to the pan.

Brown the butter in a small saucepan, melt the butter over medium-low heat. It will melt, then foam, then turn clear golden, and then it will start to turn brown and smell nutty. Stir frequently, scraping up the bits from the bottom of the pan. Don't wait too long - the time in takes to brown vs burning is the difference of about a minute.

Add browned butter, buttermilk, salt and pepper to taste and smash them with a potato smasher until smooth.  Serve and enjoy!



I definitely recommend these - they were delicious.  And the potatoes?  Don't even get me started.  I've always been a sucker for mashed potatoes, but these this recipe took the potatoes to a whole new level.  Loved them.

What did you cook this week?

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