Tomato-Glazed Meatloaves 2

I decided to try this recipe out again as it had been a long time since i made it last.

Recipe adapted from https://smittenkitchen.com/2017/02/tomato-glazed-meatloaves-with-brown-butter-mashed-potatoes/

Cook Time: 1 hour

Serving: 2-3 (6 sizable meatballs)

Ingredients:

for the GLAZE:

4 tsp vegetable oil
1/4 cup (60 grams) tomato paste
2 tbsp cider vinegar
1 tsp honey
2 tsp Worcestershire sauce
2 tsp smooth dijon mustard
1/4 tsp table salt
large pinch of chili flakes

For the meatloaves:

2 slices 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 tsp fine sea or table table salt, plus more for vegetables
Freshly ground black pepper
2 pounds (900g) ground beef
2 large eggs
1 tbsp tomato paste
1 tsp dijon mustard
1 tsp smoked paprika
2 tbsp Worcestershire sauce
1/4 cup chopped fresh flat-leaf parsley
1/2 cup (120 grams) milk

brown butter POTATOES:

2 pounds (900 grams) yukon gold potatoes (about 6)
8 tablespoons (4 ounces or 115 grams) unsalted butter
1 cup (235 ml) buttermilk
1 teaspoon fine sea or table salt
Finely ground black pepper

Method:

Make the glaze: Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes until and glaze is satiny smooth. Set aside.
Prepare the meatloaves: Heat your oven to 350F/175C. Lightly coat 9×13-inch baking dish with nonstick spray or oil. Tear the bread into chunks and then blend it, in a food processor, into breadcrumbs. Place the breadcrumbs in a large bowl. You should have about 1/2 cup.
Add the onion, garlic, celery, and carrot to the food processor, and pulse it until they are 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 the large bowl with breadcrumbs, then add the remaining ingredients. Stir the ingredients together with a fork or your hands until evenly blended.
Prepare the mashed potatoes: Place the potatoes in a medium pot, and cover with a couple inches of cold water. Bring to a boil over high heat, and once it’s boiling, reduce the heat to a simmer. Cook for about 20 minutes once the simmering begins; the potatoes are ready when a paring knife or fork can be inserted into the center with little resistance. Drain potatoes, then wipe the pot dry.
Resume meatloaves while the potatoes boil: Form the meatloaf mixture into 6 meatballs, Arrange them in 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).
Finish mashed potatoes: As soon as you can hold them (I use potholders), peel your potatoes. The skins should come right off with a paring knife. Run the potatoes through a potato ricer or mash them with a masher until smooth. In your empty potato pot, melt butter over medium heat and continue cooking once it has melted, stirring almost constantly, until brown bits form around edge and bottom and it smells nutty. Pour the hot butter and any browned bits over the potatoes. Add buttermilk to pot and warm it gently (so it doesn’t cool down your potatoes when you add it). Pour this over the potatoes too. Add salt and pepper and stir to combine.
To serve: Place a dollop of potatoes in the bottom of a plate or shallow bowl. Top with a meatloaf. Garnish with extra chopped parsley, if desired.