The brief cold spell we had last month had me pining for comfort food, and I turned to who better than Smitten Kitchen. A photo of her Tomato-Glazed Meatloaf and Browned Butter Mashed Potatoes popped up on my Instagram feed, and I pulled up the recipe immediately. I did make a batch of mashed potatoes to go with this, but I didn’t use the recipe paired with the meatloaves on Smitten Kitchen – it was a bit too rich for me. I went for a lighter version and used a pastry blender instead of a potato ricer to mash the potatoes.
Aesthetically and practically, I liked that the recipe separated the meatloaf into individual giant meatball-like servings instead of your typical bread-loaf shape making it much more freezer friendly. I had originally intended to wrap a few up in plastic wrap and freeze for another time, but Kev and I loved them so much we polished them all off in just a few days.
Here’s the recipe as adapted from Smitten Kitchen for just the Tomato-Glazed Meatloaves! Instead of using sandwich bread, I used panko breadcrumbs.
- 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
- 2/3 cup panko breadcrumbs
- 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 table salt, plus more for vegetables
- Freshly ground black pepper
- 2 pounds ground beef (I used 1 lb 90% lean ground sirloin, and 1 lb 85% lean 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 milk
- Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes until and glaze is satiny smooth. Set aside.
- Preheat oven to 350 degrees F. Lightly coat 2 9×13-inch baking dishes with nonstick spray, or line with nonstick foil for easy clean-up.
- Add the onion, garlic, celery, and carrot to a 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.
- Add the vegetables to a large bowl with the panko breadcrumbs, then add the remaining ingredients.
- Stir the ingredients together with a fork or your hands until evenly blended.
- 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).
We ate this with the aforementioned mashed potatoes, and some parmesan roasted cauliflower and garlic lemon asparagus.