Tuesday, February 26, 2013

Tasty Tuesdays: Tomato Glazed Meatloaves with Browned Butter Mashed Potatoes

Welcome to Tasty Tuesdays!
My sister got me the Smitten Kitchen Cookbook for my birthday.  Smitten Kitchen is the first blog I remember reading and I've made several of her recipes.  I can't wait to cook my way through her cookbook - everything sounds amazing.
I was craving comfort food this cold and snowy weekend, so I picked her meatloaf recipe.  I like her idea to make meatballs out of a meatloaf base.
{ Note:  I cut the recipe in half but am posting the full recipe.  Also, I do not have a food processor, so I chopped the vegetables and bread by hand and everything worked just fine.  My Italian grandmothers didn't use food processors for their meatballs - I figure I don't need to either. }
Glaze:
- 4 teaspoons vegetable oil
- 1/4 cup tomato paste
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- 2 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
1.  In a saucepan, combine the oil, tomato paste, vinegar, honey, Worcestershire, mustard, and salt. Blend well.
2.  Bring to a boil, lower the heat, and simmer, whisking constantly, for 2 minutes. Set aside.

Meatballs:
- 2 slices sandwich bread
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 2 medium carrot, cut into chunks
- 2 medium celery stalk, cut into chunks
- Olive oil, for cooking
- salt
- Black pepper
- 2 pounds ground beef
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 2 tablespoons Worcestershire sauce

1. Set the oven at 350 degrees. Have on hand a 9-by-13-inch baking dish.
2. In a food processor, pulse the bread into breadcrumbs. Transfer to a large bowl.
3. Add the onion, garlic, celery, and carrot to the processor and pulse until finely chopped.
4. In a large skillet over medium heat, heat enough olive oil to coat the bottom. Add the vegetable mixture, salt, and pepper. Cook, stirring often, for 10 minutes or until it begins to brown.
5. Transfer the vegetables to the breadcrumbs. Add the beef, tomato paste, paprika, mustard, and Worcestershire. Stir with a fork until thoroughly blended. With wet hands, form the mixture into 12 meatballs (each 3 inches).
6. In the baking dish, space meatballs so that they are not touching. Brush each one with a teaspoon or so of the tomato glaze. Bake for 20 minutes or until they are cooked through (an instant-read thermometer inserted into the center of a meatball will register 160 to 165 degrees).
Browned Butter Mashed Potatoes:
- 2 lbs. Yukon Gold potatoes pealed
- 8 Tbsp. unsalted butter or 1 stick melted and browned
- 1 1/2 cups buttermilk
- 1 tsp. salt
- Freshly ground black pepper

Place the potatoes in a medium saucepan, and cover with cold water. Bring to a boil over high heat, once it is boiling, reduce the heat to a simmer. Cook for 20-30 minutes until tender. Drain the potatoes and return them to the pan.

Brown the butter in a small saucepan, melt the butter over medium-low heat. It will melt, then foam, then turn clear golden, and then it will start to turn brown and smell nutty. Stir frequently, scraping up the bits from the bottom of the pan. Don't wait too long - the time in takes to brown vs burning is the difference of about a minute.

Add browned butter, buttermilk, salt and pepper to taste and smash them with a potato smasher until smooth.  Serve and enjoy!







I definitely recommend these - they were delicious.  And the potatoes?  Don't even get me started.  I've always been a sucker for mashed potatoes, but these this recipe took the potatoes to a whole new level.  Loved them.
What did you cook this week?
Party Rules:
1.  Add a link to the post you are linking up back to this post
OR
2.  Add the Tasty Tuesday button tot he post you are linking up.  You will find the button and code on my sidebar.  Thanks!


20 comments:

  1. I love the idea of making smaller meatballs instead of one big loaf.

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  2. Looks so delicious. My family loves meatloaf and mashed potatoes. This recipe is perfect for us. Thank you for sharing.

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  3. I love the meatball-sized meatloaf. They look delicious! Thanks for hosting... first time here.

    Julia @ Mom on the Run x2

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  4. I am saving this recipe to make this weekend!

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  5. I love your recipes for the meatloaf and glaze, they are very similar to the ones I use. Have a lovely day and thanks for hosting!
    Miz Helen

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  6. I need this cookbook in my life. Meatloaf - mmm

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  7. I bet that is a great cookbook. I didn't realize what all the fuss was about with browned butter, but I used it in a dish last night (by accident) and OH.MY. I may never eat 'regular' butter again!

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  8. These are making my mouth water and I've already had breakfast! YuM!

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  9. These look delicious! Thanks for hosting!

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  10. I love Smitten Kitchen! It was the first food blog I ever started reading. Brings back memories :)

    This week I linked up my kale millet salad. Hope you're having a good day!

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  11. looks so yummy! i love your blog! would you like to follow each other?

    xo!

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  12. Smitten kitchen was one of my first blogs too!

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  13. Great pictures! I love these meatballs. Faster cooking than an entire meatloaf! And the potatoes. I just had dinner and I could eat these now!

    We're having a party at Tumbleweed Contessa - What'd You Do This Weekend? I'd love it if you' d bring these over to share. Everyone would love them too.

    http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-4/

    Have a great day! Linda

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  14. The meatball idea is great! I love mini-things; so cute. Also, I linked a meatloaf recipe I made recently!

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  15. I just found your blog when I was searching for Granola recipes. I'm also from Michigan (now I am in Cali) and have enjoyed your pictures of my home state.

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  16. Ok, well now I have to make these. They look sooo delicious!

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  17. This looks amazing! I'm really in a meatloaf mood lately so I may try this next week!

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  18. I wanted to make these, how much carrots and celery do i use? Thanks!

    acchadwick1@yahoo.com

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