The Smitten Kitchen Cookbook: Tomato Glazed Meatloves and Brown Butter Mashed Potatoes


Look, ma! The meatloaf!

Really, who doesn’t love meatloaf? I’ve got a go-to recipe that’s half my own and half stolen from a Bon Appétit cookbook: It’s really easy and really delicious. I was looking forward to trying a different meatloaf recipe, especially this one from Smitten Kitchen, but I have to say… the flavour and texture in this recipe just falls short.

I went ahead and followed the recipe completely (for once!) There’s not much in terms of spices in this recipe apart from black pepper and smoked paprika. The breadcrumbs are made from fresh bread, which made for a spongy sort of texture. And the glaze on top? It was a glorified ketchup.

Overall: Meh.

Meatloaf Recipe Rating: 2 out of 5

The brown butter mashed potatoes, on the other hand? HEAVEN. Throw 1/2 cup of brown butter into anything and you’ve automatically got heaven! Buttery, salty… man, these were good! I used baby Yukon potatoes and I left the skin on, because: a) Lazy, and b) I actually like the texture potato skin adds.

Brown Butter Potatoes Recipe Rating: 5 out of 5


Tomato-Glazed Meatloves with Brown
Butter Mashed Potatoes

Tomato-Glazed Meatloaves

4 t vegetable oil
1/4 C tomato paste
2 T cider vinegar
2 t honey
2 t Worcestershire sauce
1 T Dijon mustard
1/4 t table salt

2 slices white sandwich bread
1 medium onion, finely chopped
1 garlic clove, minced
1 medium stalk celery, finely chopped
1 medium carrot, finely chopped
EVOO, for cooking
1 t table salt, plus more for veggies
freshly ground pepper
2 lbs ground beef
1 T tomato paste
1 t smoked paprika
1 t Dijon mustard
2 T Worcestershire sauce
1/2 C milk
1/4 C finely chopped fresh flat-leaf parsley
2 large eggs

1. Prepare Glaze: Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes. Set aside.
2. Make Meatloaves: Preheat oven to 350 degrees.
3. Tear the bread into chunks and then blend it in a food processor into breadcrumbs. Place breadcrumbs into a large bowl. Add garlic, onion, celery, and carrot to the food processor, and pulse until they are finely chopped.
4. 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 veggies. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 10-15 minutes.
5. Add the vegetables to the large bowl with breadcrumbs. Then add remaining ingredients. Stir the ingredients together with a fork. With wet hands, form the mixture into twelve 3-inch meatballs. Each will weight about 4 ounces (and will probably be larger than expected.)
6. Bake meatloves: Space them so they are not touching in a greased 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 (mine took 25 minutes).
7. Serve with additional glaze on a bed of brown butter mashed potatoes.

Brown Butter Mashed Potatoes:

2 lbs Yukon Gold potatoes
8 T unsalted butter, melted and browned
1 C buttermilk
1-2 t table salt
freshly ground black pepper

1. Place the potatoes in a medium saucepan, and cover with cold water. Bring to a boil over high heat, and once it’s boiling, reduce the heat to a simmer. Cook for 20-30 minutes – the potatoes are ready when a paring knife or fork can be inserted into the center with little resistance. Drain potatoes.
2. Put potatoes into a stand mixer bowl with fitted paddle attachment. Do not over mix, or they will become gummy. Add brown butter, buttermilk, salt and black pepper. Mix on low until you reach your desired mashed potato texture. Add more salt and pepper to taste.

Adapted from Perelman’s “The Smitten Kitchen Cookbook” (Knopf, Oct. 30, 2012


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