I was super excited when one of my favorite food bloggers, Deb of Smitten Kitchen, came out with her own cookbook. It was high up on my list of Christmas gifts this year. Thankfully my wonderful husband bought it for me for Christmas and I couldn't wait to try out the recipes! The photos in this book are absolutely gorgeous and I love Deb's blurbs above the recipes. Her style of writing is fresh and real that I just sat and actually read 50 pages or so before I knew what I was doing.
I started looking through the main dishes and I immediately bookmarked 5 of them to make as soon as possible. So far I've made 4 of them and I've really enjoyed all of them. I will say that this is probably my favorite recipe from her cookbook so far. I'm not even a huge fan of meatloaf but I really enjoyed these mini loaves over top of the brown butter mashed potatoes. It was warm, comforting, and delicious.
I initially put the potatoes in the pot and then made the meatloaves. Once they were in the oven I finished up the potatoes and everything was ready at the same time. I've made this meal three times already and each time I've served it with a different vegetable. Once I made it with steamed broccoli, another time with balsamic green beans, and a third time with corn. My favorite was with the balsamic green beans.
This is a large meal and will easily serve 4 adults. It would be a great revamped home-style meal for a small dinner party.
Tomato Glazed Meatloaves (adapted from The Smitten Kitchen Cookbook)
For the glaze:
1 T. vegetable oil
1/4 c. tomato paste
2 T. red wine vinegar
1 T. honey
2 t. Worcestershire sauce
1 T. Dijon mustard
1/2 t. salt
1/2 t. pepper
For the Meatloaves:
1 slice white bread
1 onion, finely chopped
3 garlic cloves, minced
1 carrot, peeled and finely chopped
Olive oil
1 t. salt
1 t. black pepper
2 lb. lean ground beef
1 T. tomato paste
1 t. paprika
1 t. Dijon mustard
1/4 t. cayenne pepper
2 T. Worcestershire sauce
1 T. A1 sauce
1. Combine all the ingredients for the glaze in a small saucepan and simmer, whisking constantly for 3-4 minutes. Remove from heat.
2. Preheat the oven to 350 degrees. Tear the bread into pieces and place in a food processor. Process into breadcrumbs. Pour the breadcrumbs into a large bowl.
3. Add the onions, garlic, and carrot to the food processor and process until finely chopped.
4. Heat a large skillet over medium heat. Add in 1 tablespoon of olive oil. Add in the chopped vegetables and season with salt and pepper. Cook for 8-10 minutes or until they begin to brown.
5. Add the cooked vegetables to the bowl with the breadcrumbs. Add in the remaining meatloaf ingredients. Mix well using your hands. Form the meat into ten to twelve 3 inch meatloaves.
6. Place the meatloaves in a large baking dish so they are not touching. Spread one to two teaspoons of the glaze over top of each meatloaf.
7. Bake for 20 minutes or until they are cooked through. Serve over top of browned butter mashed potatoes.
Brown Butter Mashed Potatoes (adapted from The Smitten Kitchen Cookbook)
2 lb. potatoes
1 stick of butter
3/4 c. low fat milk
5 oz. cream cheese
2 t. salt
1 t. black pepper
1. Peel the potatoes and then place them in a large saucepan and cover with water. Bring to a boil over high heat. Reduce to medium heat and cook for 25 minutes.
2. Drain the potatoes and wipe the pot dry.
3. Place the butter in a small skillet over medium heat. It should melt and then foam. Next it will begin to brown and smell nutty. Stir frequently to prevent burning, scraping the browned bits from the bottom. Remove from heat.
4. Return the potatoes to the pot and mash with a potato masher. If you have a potato ricer you can use that instead.
5. Add the butter, milk, cream cheese, salt, and pepper to the potatoes and mix well.
6. Serve under meatloaves.
I initially put the potatoes in the pot and then made the meatloaves. Once they were in the oven I finished up the potatoes and everything was ready at the same time. I've made this meal three times already and each time I've served it with a different vegetable. Once I made it with steamed broccoli, another time with balsamic green beans, and a third time with corn. My favorite was with the balsamic green beans.
This is a large meal and will easily serve 4 adults. It would be a great revamped home-style meal for a small dinner party.
Tomato Glazed Meatloaves (adapted from The Smitten Kitchen Cookbook)
For the glaze:
1 T. vegetable oil
1/4 c. tomato paste
2 T. red wine vinegar
1 T. honey
2 t. Worcestershire sauce
1 T. Dijon mustard
1/2 t. salt
1/2 t. pepper
For the Meatloaves:
1 slice white bread
1 onion, finely chopped
3 garlic cloves, minced
1 carrot, peeled and finely chopped
Olive oil
1 t. salt
1 t. black pepper
2 lb. lean ground beef
1 T. tomato paste
1 t. paprika1 t. Dijon mustard
1/4 t. cayenne pepper
2 T. Worcestershire sauce
1 T. A1 sauce
1. Combine all the ingredients for the glaze in a small saucepan and simmer, whisking constantly for 3-4 minutes. Remove from heat.
2. Preheat the oven to 350 degrees. Tear the bread into pieces and place in a food processor. Process into breadcrumbs. Pour the breadcrumbs into a large bowl.
3. Add the onions, garlic, and carrot to the food processor and process until finely chopped.
4. Heat a large skillet over medium heat. Add in 1 tablespoon of olive oil. Add in the chopped vegetables and season with salt and pepper. Cook for 8-10 minutes or until they begin to brown.5. Add the cooked vegetables to the bowl with the breadcrumbs. Add in the remaining meatloaf ingredients. Mix well using your hands. Form the meat into ten to twelve 3 inch meatloaves.
6. Place the meatloaves in a large baking dish so they are not touching. Spread one to two teaspoons of the glaze over top of each meatloaf.
7. Bake for 20 minutes or until they are cooked through. Serve over top of browned butter mashed potatoes.
Brown Butter Mashed Potatoes (adapted from The Smitten Kitchen Cookbook)
2 lb. potatoes
1 stick of butter3/4 c. low fat milk
5 oz. cream cheese
2 t. salt
1 t. black pepper
1. Peel the potatoes and then place them in a large saucepan and cover with water. Bring to a boil over high heat. Reduce to medium heat and cook for 25 minutes.
2. Drain the potatoes and wipe the pot dry.
3. Place the butter in a small skillet over medium heat. It should melt and then foam. Next it will begin to brown and smell nutty. Stir frequently to prevent burning, scraping the browned bits from the bottom. Remove from heat.
4. Return the potatoes to the pot and mash with a potato masher. If you have a potato ricer you can use that instead.
5. Add the butter, milk, cream cheese, salt, and pepper to the potatoes and mix well.
6. Serve under meatloaves.
I initially put the potatoes in the pot and then made the meatloaves. Once they were in the oven I finished up the potatoes and everything was ready at the same time. I've made this meal three times already and each time I've served it with a different vegetable. Once I made it with steamed broccoli, another time with balsamic green beans, and a third time with corn. My favorite was with the balsamic green beans.
This is a large meal and will easily serve 4 adults. It would be a great revamped home-style meal for a small dinner party.
Tomato Glazed Meatloaves (adapted from The Smitten Kitchen Cookbook)
For the glaze:
1 T. vegetable oil
1/4 c. tomato paste
2 T. red wine vinegar
1 T. honey
2 t. Worcestershire sauce
1 T. Dijon mustard
1/2 t. salt
1/2 t. pepper
For the Meatloaves:
1 slice white bread
1 onion, finely chopped
3 garlic cloves, minced
1 carrot, peeled and finely chopped
Olive oil
1 t. salt
1 t. black pepper
2 lb. lean ground beef
1 T. tomato paste
1 t. paprika1 t. Dijon mustard
1/4 t. cayenne pepper
2 T. Worcestershire sauce
1 T. A1 sauce
1. Combine all the ingredients for the glaze in a small saucepan and simmer, whisking constantly for 3-4 minutes. Remove from heat.
2. Preheat the oven to 350 degrees. Tear the bread into pieces and place in a food processor. Process into breadcrumbs. Pour the breadcrumbs into a large bowl.
3. Add the onions, garlic, and carrot to the food processor and process until finely chopped.
4. Heat a large skillet over medium heat. Add in 1 tablespoon of olive oil. Add in the chopped vegetables and season with salt and pepper. Cook for 8-10 minutes or until they begin to brown.5. Add the cooked vegetables to the bowl with the breadcrumbs. Add in the remaining meatloaf ingredients. Mix well using your hands. Form the meat into ten to twelve 3 inch meatloaves.
6. Place the meatloaves in a large baking dish so they are not touching. Spread one to two teaspoons of the glaze over top of each meatloaf.
7. Bake for 20 minutes or until they are cooked through. Serve over top of browned butter mashed potatoes.
Brown Butter Mashed Potatoes (adapted from The Smitten Kitchen Cookbook)
2 lb. potatoes
1 stick of butter3/4 c. low fat milk
5 oz. cream cheese
2 t. salt
1 t. black pepper
1. Peel the potatoes and then place them in a large saucepan and cover with water. Bring to a boil over high heat. Reduce to medium heat and cook for 25 minutes.
2. Drain the potatoes and wipe the pot dry.
3. Place the butter in a small skillet over medium heat. It should melt and then foam. Next it will begin to brown and smell nutty. Stir frequently to prevent burning, scraping the browned bits from the bottom. Remove from heat.
4. Return the potatoes to the pot and mash with a potato masher. If you have a potato ricer you can use that instead.
5. Add the butter, milk, cream cheese, salt, and pepper to the potatoes and mix well.
6. Serve under meatloaves.
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