Friday, March 8, 2013

The Smitten Kitchen -- Tomato-Glazed Meatloaves



The whole point of this recipe in the cookbook is that the author didn't like meatloaf, but liked meatballs, so the meatballs are called meatloaf?  Or something?

I'm not sure, but these are pretty much meatballs.

I'd never had meatballs with mashed potatoes before, but after this, I'm not sure I'll ever again eat them without mashed potatoes.  This is a really delicious meal.  It's filling, too.  (And, since this is always an important qualification in my meals, the meatballs are also good reheated the next day for lunch.)

The recipe in the book included instructions for brown butter mashed potatoes, but I just used regular ones out of the box.

Interestingly enough, I've always been a real snob when it comes to certain pre-packaged things, but in the last few months, I've discovered the wonderfulness of boxed mashed potatoes and pre-diced garlic, and now I'm not sure how I lived without them previously.

Tomato-glazed Meatballs (without Brown Butter Mashed Potatoes)

Makes 6 servings

Ingredients



Glaze
4 tsp. vegetable oil
1/4 cup tomato paste
2 Tbsp. apple cider vinegar
2 tsp. honey
2 tsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1/4 tsp. salt

Meatballs
2 slices white bread
1 onion, finely chopped
1 Tbsp. garlic
1 stalk celery, finely chopped
1 carrot, finely chopped
Olive oil for cooking
1 tsp. salt
Pepper
2 pounds ground beef
1 Tbsp. tomato paste
1 tsp. Dijon mustard
2 Tbsp. Worcestershire sauce
1/2 cup milk
2 large eggs


First, make the glaze.  Combine all glaze ingredients in a saucepan and simmer, whisking, for about 2 minutes.  Set aside.

To make the meatballs, preheat oven to 350°F. Rip the bread into chunks and place into a food processor.  Process it into breadcrumbs.  Put the breadcrumbs in a medium-sized bowl.  Blend the onion, garlic, celery, and carrot in the food processor until they are finely chopped.

Heat a large skillet over medium heat.  Once it's hot, add some olive oil, then the chopped vegetables.  Season with salt and pepper and saute for about 13 minutes.

Add the vegetables to the breadcrumbs and add the rest of the ingredients.  Mix with your hands, then form into twelve meatballs, about 3-inches each.

Put the meatballs into a glass baking dish, spaced so they are not touching each other.  Brush each meatball with approximately a teaspoon of the tomato glaze and bake until completely cooked through, about 30 minutes.

Serve with any leftover glaze on mashed potatoes.