Tomato-Glazed Mini Meatloaves with Half-Sweet Potato Mash & Garden Salad

Ingredients

Method

1. Preheat the oven to 350°F. Lightly grease a tin foil–covered 9x13-inch baking dish.
2. Cook the vegetables. Add the onion, garlic, celery, and carrot to the food processor and pulse until finely chopped. Heat a drizzle of olive oil in a large nonstick pan over medium heat. Add the vegetables, season with salt and pepper, and cook for about 10 minutes, stirring occasionally, until softened and lightly browned.
3. Prepare the glaze. In a small saucepan, combine the vegetable oil, tomato paste, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, and salt. Simmer over medium heat, whisking constantly, for about 2 minutes, until smooth. Set aside.
4. Add the cooked vegetables to a bowl with the breadcrumbs. Add the ground beef, eggs, tomato paste, Dijon mustard, smoked paprika, Worcestershire sauce, parsley, and milk. Mix gently until just combined.
5. Start the potatoes. Cut the potatoes to roughly billiard ball–sized pieces. Place the Yukon Gold and sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, or until fork tender.
6. Shape and bake the meatloaves. Form the meat mixture into 8 equal mini meatloaves (about the size of a tennis ball each) and place them in the prepared baking dish. Brush the tops generously with the tomato glaze. Bake for 20 minutes, or until the internal temperature reaches 155–160°F.
7. Finish the potatoes. Drain the potatoes and return the pot to the stove. Melt the butter over medium heat and continue cooking until lightly browned and nutty. Mash the potatoes until smooth, then stir in the browned butter, warm buttermilk, salt, and pepper until creamy.
8. Prepare the salad. Toss the bagged salad according to the package directions.
9. Serve. Spoon the half sweet potato mash onto each plate. Top with two mini meatloaves, spoon over any remaining tomato glaze, and serve with the prepared salad on the side.