adapted from Smitten Kitchen
For the Glaze
4 teaspoons vegetable oil
1/4 cup (60 grams) tomato paste
2 tablespoons cider vinegar
2 teaspoons honey
2 teaspoons soy sauce
2 teaspoons smooth dijon mustard
1/4 teaspoon table salt
for the meatballs
2 slices bread
1/2 medium onion, roughly chopped
1 garlic clove, chopped
1 medium stalk celery, roughly chopped
1 medium carrot, roughly chopped
Olive oil, for cooking
1 teaspoon fine sea or table table salt, plus more for vegetables
Freshly ground black pepper
2 pounds ground beef
2 large eggs
1 tablespoon tomato paste
1 teaspoon dijon mustard
1 teaspoon smoked paprika
2 tablespoons Soy sauce
1/4 cup chopped fresh flat-leaf parsley
Make the glaze:
Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes until and glaze is satiny smooth. Set aside.
Prepare the meatloaves:
Heat your oven to 350 degrees F. Lightly coat 2 9×13-inch baking dishes with nonstick spray or oil. Tear the bread into chunks and then blend it, in a food processor, into breadcrumbs. Place the breadcrumbs in a large bowl. You should have about 1 cup.
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 minutes.
Add the vegetables to the large bowl with breadcrumbs, then add the remaining ingredients. Stir the ingredients together with a fork or your hands until evenly blended.
Form the meatloaf mixture into twelve 3-inch meatballs; each will weigh about 4 ounces. Arrange 6 in each prepared baking pan, evenly. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze you made earlier, and bake until cooked through, about 20 to 25 minutes
Mashed potatoes and parsnips
1 1/2 pounds parsnips
1 1/2 pounds yukon gold potatoes
2 teaspoons Salt
4 1/2 cups water
2 Tbsp unsalted butter
1/2 teaspoon salt
1 Tbsp chopped parsley
1 Tbsp chopped chives
1/8 teaspoon freshly ground black pepper
Prep the parsnips and potatoes: Peel the parsnips. Cut them crosswise into 1/2-inch thick medallions. Peel the potatoes and cut them into 1 to 1 1/2-inch chunks.
Simmer: Place into a medium saucepan, cover with water, add two teaspoons of salt. Bring to a simmer, reduce the heat, cover and let cook for 10 minutes, until a fork can pierce easily.
Steam: Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes.
Mash: Using a potato masher, mash the parsnips and potatoes until nicely mashed. Don't over mash or they will be gluey.
Add butter and salt (omit salt if using salted butter), and mash some more. Stir in the chopped parsley and chives. Add black pepper and more salt to taste.