Ingredients

For glaze:

4 teaspoon vegetable oil
1/4 cup (65 grams) tomato paste
2 tablespoon (30 ml) cider vinegar
2 teaspoon honey

2 teaspoon worcestershire sauce
1 tablespoon dijon mustard
1/4 teaspoon table salt

For meatballs:

4 teaspoon vegetable oil
1/4 cup (65 grams) tomato paste
2 tablespoon (30 ml) cider vinegar
2 teaspoon honey
2 teaspoon worcestershire sauce
1 tablespoon dijon mustard
1/4 teaspoon table salt
2 slice sandwich bread
1 slice medium onion, finely chopped
1 slice garlic clove, minced
1 slice medium stalk celery, finely chopped

1 slice medium carrot, finely chopped
1 teaspoon table salt, plus more for vegetables
2 pound (905 grams) ground beef
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon dijon mustard
2 tablespoon (30 ml) worcestershire sauce
1/2 cup (120 ml) milk
1/4 cup finely chopped fresh flat- leaf parsley
2 cup large eggs

For potatoes:

4 teaspoon vegetable oil
1/4 cup (65 grams) tomato paste
2 tablespoon (30 ml) cider vinegar
2 teaspoon honey
2 teaspoon worcestershire sauce
1 tablespoon dijon mustard
1/4 teaspoon table salt
2 slice sandwich bread
1 slice medium onion, finely chopped
1 slice garlic clove, minced
1 slice medium stalk celery, finely chopped
1 slice medium carrot, finely chopped
1 teaspoon table salt, plus more for vegetables

2 pound (905 grams) ground beef
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon dijon mustard
2 tablespoon (30 ml) worcestershire sauce
1/2 cup (120 ml) milk
1/4 cup finely chopped fresh flat- leaf parsley
2 cup large eggs
2 pound (905 grams) yukon gold potatoes
8 tablespoon unsalted butter (4 ounces, 115 grams, or 1 stick), melted and browned
1 cup (235 ml) buttermilk
1 cup to 2 teaspoons table salt

Preparation

Baking Directions:

Make glaze: Combine glaze ingredients in a small saucepan and simmer, whisking constantly, for 2 minutes.

Set aside.

Make meatloaves:Preheat your oven to 350 degrees.

Tear the bread into chunks and then blend it, in a food processor, into breadcrumbs.

Place the breadcrumbs in a large bowl.

Add the onion, garlic, celery and carrot to the food processor, and pulse it until they are finely chopped.

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 vegetables.

Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 10 to 15 minutes.

Add the vegetables to the large bowl with breadcrumbs, then add the remaining ingredients.

Stir the ingredients together with a fork.

With wet hands, form the mixture into twelve 3-inch meatballs; each will weigh about 4 ounces.

Bake meatloaves:Space meatballs so that they are not touching, in a 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.

(An instant-read thermometer inserted into the center of a cooked meatball will register 160 to 165.)To serve:Serve with additional glaze on a bed of brown butter mashed potatoes.

For brown butter mashed potatoes: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 to 30 minutes, depending on your potato size; the potatoes are ready when a paring knife or cake tester can be inserted into the center with little resistance.

Drain the potatoes and wipe the pot dry.

Peel the potatoes — I find that holding one in a pot-holdered hand and using a paring knife with the other is easiest.

Repeat with remaining potatoes until they are completely peeled.

Run the potatoes through a food mill or potato ricer, then return the mashed potatoes to your emptied saucepan.

Add browned butter, buttermilk, salt and black pepper to taste.

Do your best not to eat it all before guests arrive.