More about "smitten kitchen meatloaf recipes"
TOMATO-GLAZED MEATLOAVES WITH MASHED POTATOES - THE HAPPY ...
From The Smitten Kitchen Cookbook, this meatloaf recipe is glazed with a tomato sauce for extra flavour. Serve on a luxurious bed of creamy mashed potato.
Provided by Deb Perelman
Yield Serves 6
Number Of Ingredients 1
Steps:
Make glaze
Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes. Set aside.
Make meatloaves
Preheat your oven to 180C /fan 160C / Gas 4. Tear the bread into chunks and then blend it, in a food processor, into breadcrumbs. Place the breadcrumbs in a large bowl. Add the onion, garlic, celery and carrot to the food processor, and pulse it until they are finely chopped.
Heat a large frying pan over medium heat. Once the pan 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 to 15 minutes.
Add the vegetables to the large bowl with breadcrumbs, then add the remaining ingredients. Stir the ingredients together with a fork. With wet hands, form the mixture into twelve 7.5cm meatballs; each will weigh about 115g.
Bake meatloaves
Space meatballs so that they are not touching, in a baking dish. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze you made earlier, and bake until cooked through, about 20 minutes. (An instant-read thermometer inserted into the center of a cooked meatball will register 71 to 74C).
To serve
Serve with additional glaze on a bed of brown butter mashed potatoes.
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