Food & dining

Recipe for tomato-glazed meatloaves

Serves 6

In “The Smitten Kitchen Cookbook,” author Deb Perelman includes a recipe for browned butter mashed potatoes following this one for meatballs, to serve with them. The potatoes are essentially a regular mash plus browned butter and buttermilk.


4teaspoons vegetable oil
¼cup tomato paste
2tablespoons cider vinegar
2teaspoons honey
2teaspoons Worcestershire sauce
1tablespoon Dijon mustard
¼teaspoon 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.

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2slices sandwich bread, torn up
1medium onion, coarsely chopped
1clove garlic, coarsely chopped
1medium stalk celery, coarsely chopped
1medium carrot, coarsely chopped
About 2 tablespoons olive oil
1teaspoon salt, and more to taste
Black pepper, to taste
2pounds ground beef
1tablespoon tomato paste
1teaspoon smoked paprika
1teaspoon Dijon mustard
2tablespoons 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). Serve with additional glaze. Adapted from “The Smitten Kitchen Cookbook”