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Glazed Mini Meatloaves & Garlic Mashed Potatoes

Glazed Mini Meatloaves

slightly adapted from Cast Sugar's adaptation of a Sara Moulton recipe


1/2 c. ketchup

1/4 c. packed light brown sugar

2 tbsp. cider vinegar

1 tbsp. olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 large egg, beaten

1/4 c. milk

2 tbsp. Dijon mustard

1 tsp. hot sauce

2 1/2 tsp. kosher salt

3/4 tsp. dried thyme

3/4 tsp. dried marjoram

1 tsp. freshly ground black pepper

1 c. bread crumbs

1/4 c. chopped parsley

2 lbs. 90% lean ground round


To make the glaze: combine ketchup, brown sugar, and vinegar. Set aside.


For the meatloaves, preheat the oven to 350F. Oil a foil lined rimmed baking sheet. Heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring until the vegetables have softened and are starting to brown, about 7 minutes. Set aside to cool a bit.


In a large bowl, add the milk, egg, mustard, hot sauce, salt, thyme, marjoram, and pepper and whisk together to combine. Add the ground meat, bread crumbs, and parsley and combine well.


Divide meatloaf mixture into 4 balls, and form each ball into an oval. Brush with glaze, and bake 25-30 minutes. Divide the rest of the glaze equally over the 4 meatloaves, and bake until the internal temperature reads 165F when tested with an instant-read thermometer (an additional 10 minutes in my convection oven, possibly longer in a conventional oven). Serve at once, while warm.




Supreme Garlic Mashed Potatoes

adapted from Recipezaar


6-8 potatoes, washed, peeled and cubed

1/2 - 1 c. butter

1/2 c. sour cream

1/4 c. milk, more if needed

Handful of peeled garlic cloves (we used about 10-20)




Boil potatoes and the garlic cloves together. When tender, mash with potato masher and add butter. Mash some more, add sour cream and enough milk to desired consistency. Season with salt and pepper.

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Taken on February 9, 2010