Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes
4 t vegetable oil
1/4 C tomato paste
2 T cider vinegar
2 t honey
2 t Worcestershire sauce
1 T Dijon mustard
1/4 t table salt
2 slices white sandwich bread
1 medium onion, finely chopped
1 garlic clove, minced
1 medium stalk celery, finely chopped
1 medium carrot, finely chopped
EVOO, for cooking
1 t table salt, plus more for veggies
freshly ground pepper
2 lbs ground beef
1 T tomato paste
1 t smoked paprika
1 t Dijon mustard
2 T Worcestershire sauce
1/2 C milk
1/4 C finely chopped fresh flat-leaf parsley
2 large eggs
2 lbs Yukon Gold potatoes
8 T unsalted butter, melted and browned (see how to brown butter here)
1 C buttermilk
1-2 t table salt
freshly ground black pepper
1Preheat oven to 350 degrees.
2 Prepare Glaze: Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes. Set aside.
3 Tear the bread into chunks and then blend it in a food processor into breadcrumbs. Place breadcrumbs into a large bowl. Add garlic, onion, celery, and carrot to the food processor, and pulse until they are finely chopped.
4 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 veggies. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 10-15 minutes.
5 Add the vegetables to the large bowl with breadcrumbs. Then add remaining ingredients. Stir the ingredients together with a fork. With wet hands (yes, hands. don't wuss out on me now), form the mixture into twelve 3-inch meatballs. Each will weight about 4 ounces (and will probably be larger than expected.)
6 Bake meatloves: Space them so they are not touching in a greased baking dish. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze you made earlier, and bake until cooked through, about 20 minutes (mine took 35 minutes). Use a freaking meat thermometer here, people. Should register at about 160-165.
7 Serve with additional glaze on a bed of brown butter mashed potatoes.
8 Place the potatoes in a medium saucepan, and cover with cold water. Bring to a boil over high heat, and once it's boiling, reduce the heat to a simmer. Cook for 20-30 minutes - the potatoes are ready when a paring knife or fork can be inserted into the center with little resistance. Drain potatoes.
9 Put potatoes into a stand mixer bowl with fitted paddle attachment. Do not over mix, or they will become gummy. Add brown butter, buttermilk, salt and black pepper. Mix on low until you reach your desired mashed potato texture. Add more salt and pepper to taste.