Cooking Through A Cookbook

Tomato Glazed Meatloaf’s with Brown Butter Mashed Potatoes Review

Recipe 65 from The Smitten Kitchen Cookbook by Deb Perelman


WW Note: This is 16 points!! Rejoice! But then there’s the mashed potatoes…. hmmm. I say swap out beef for super lean turkey or chicken to lighten it up!


This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” or her site:

Tomato Glazed Meatloaf’s with Brown Butter Mashed Potatoes


I am in love with this recipe! From the glaze to the meat loaves and the genius idea to brown your butter before adding to your mashed potatoes! Ugh….so yummy!

I think I’ve often been discouraged by the thought of meatloaf because I’ve had a spattering of experiences making meatloaf that’s dried out. I also go back and forth about putting ketchup on it.

But the ingredients for this meatloaf are so different then the recipe I used growing up! The mirepoix mix alone make me go…Ohhh… interesting! It helped add a lot of moisture and this was far from dry!! Even reheated, it did not loose it’s juiciness! I officially have a new meatloaf recipe!!

The tomato glaze was a nice alternative to smearing ketchup over it. Or maybe it classes it up a bit!

Check out my pretty new Stainless Steel Non-Stick Wok!! I love this pan because it’s big and pretty and a perfect mesh of cookware features of Nonstick elements with the conductive heat of Stainless Steel! I would love to help sell one to you if you’re shopping for a pan like this!

The whole dish comes together in a perfect amount of time and is such a pretty display when it’s all done!

We got about 6 servings out of this batch! I might add one more potato when making those mashed potatoes because they were delectable!!

Okay, enough said! Get to it! Add this into your weekly meal plan! You won’t regret it! One more recipe to go in this chapter then it’s desserts!!

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