Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes

Tomato-glazed meatloaves with Mashed Potatoes




  • 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


  • 2 slices of 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 of 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


  • 2 pounds (905 grams) Yukon gold potatoes (about 6)
  • 8 tablespoons (4 ounces or 115 grams) of unsalted butter
  • 1 cup (235 ml) buttermilk
  • 1 teaspoon fine sea or table salt
  • Finely ground black pepper

Make the glaze: Combine glaze fixings in a bit of pan, and stew, whisking continually, for 2 minutes until glaze is silky smooth. Put away.

Set up the meatloaves: Heat your broiler to 350 degrees F. Gently cover 2 9×13-inch baking dishes with a nonstick splash or oil. Tear the bread into pieces and afterward mix it into breadcrumbs in a food processor. Place the breadcrumbs in a large bowl. You ought to have around 1 cup. Here it is some tips for meal of the day.

Heat a large skillet over medium heat. Add the onion, garlic, celery, and carrot to the food processor, and pulse it until they are finely chopped. Cover the base with olive oil when the skillet is hot, and heat the oil briefly; add the finely chopped vegetables. Season with salt and pepper, and cook, blending as often as possible, until they start to brown, around 10 minutes.

Add the vegetables to the large bowl with breadcrumbs, then add the excess fixings. Mix the fixings along with a fork or your hands until equitably mixed.

Pause briefly to begin pureeing potatoes: Place the potatoes in a medium pot, and cover with a couple of crawls of cold water. Heat to the point of boiling over high heat, and when it’s bubbling, diminish the heat to a stew. Cook for around 20 minutes once the stewing starts; the potatoes are prepared while a paring knife or fork can be embedded into the middle with little resistance.  Drain potatoes, then wipe the pot dry.

Continue your meatloaves while the potatoes bubble: Form the meatloaf mixture into twelve 3-inch meatballs; each will weigh around 4 ounces. Orchestrate 6 in each pre-arranged baking container uniformly. Shower or brush every meatball with a teaspoon of the tomato glaze you made before, and bake until cooked through, around 20 to 25 minutes (a moment read thermometer embedded into the focal point of a cooked meatball will enlist 160 to 165F).

Finish pureed potatoes: As soon as you can hold them (I use potholders), strip your potatoes. The skins ought to come right off with a paring knife. Run the potatoes through a potato ricer or squash them with a masher until smooth. In your empty potato pot, dissolve butter over medium heat and keep cooking whenever it has softened, mixing continually, until brown pieces structure around the edge and base and it smells nutty. Pour the hot butter and any browned pieces over the potatoes. Add buttermilk to the pot and warm it delicately (so it doesn’t chill off your potatoes when you add it). Pour this over the potatoes as well. Add salt and pepper and mix to join.

To serve: Place a bit of potato in the lower part of a plate or shallow bowl. Decorate with extra slashed parsley, if wanted. Top with a meatloaf.