“Impress your date” meatloaf seems like it should be an oxymoron, I know. Because no one likes meatloaf, right? Well, if that’s the case, it’s simply because they’ve never had this version. First good thing: you make it into extra-generous meatballs, so right off the bat you throw off those auto-loaf haters. Second good thing: it’s one of those dishes that seems like it took forever to make, so you’ll rake in impressive points with whatever guy (or girl or family member) you put the plate down in front of. Honestly, I can’t rave about this recipe enough, so I’m thinking you should just try it!
Tomato Glazed Meatloaf (Adapted from Smitten Kitchen):
- 1 small can tomato paste
- 1 tablespoon vinegar
- 1 tablespoon honey
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 2 pounds ground beef
- onion, celery, carrot and garlic–all chopped
- 2 tablespoons ketchup
- 2 slices of white bread
Combine the tomato paste, vinegar, honey and 2 teaspoons of Worcestershire sauce in a sauce pan and simmer on low until thickened and bubbling. Set aside.
Pulse the bread in a food processor to create breadcrumbs. Set aside. Add the vegetables and process until minced, about 5 minutes (you may need to do this in batched in order to fit everything!). Brown the veggies in a hot skillet with 1 teaspoon olive oil until soft, about 5-7 minutes.
Add the vegetables to the ground beef and breadcrumbs, mixing with your hands and forming into palm-sized meatballs (be generous!).
Top the meatloaf(s) with a bit of glaze and place in the oven to cook at 350 degrees for about 45 minutes, or until the outsides are browned and juice around them is bubbling (if you’re unsure, check with a meat thermometer).
Serve over your favorite variation of mashed potatoes–because everyone has their favorite (mine are garlic with a touch of sour cream). Enjoy–and prepare to impress your next date. He’ll be raving about you to Mom before you know it!