Makes 6 servings
Total Time: 1 hour
Preparation Time: 15 min
For the glaze:
1 cup ketchup
1/4 cup packed light brown sugar
1 1/2 tablespoons cider vinegar
For the mini meat loaves:
1 tablespoon olive oil
2 celery ribs, finely chopped (about 1/2 cup)
1 medium onion, finely chopped (about 1 cup)
3 garlic cloves, minced
1 cup sour cream
1 cup fresh breadcrumbs
1 large egg, beaten
1/4 cup whole milk
1/4 cup chopped parsley
2 tablespoons Dijon mustard
2 1/2 teaspoons kosher salt
1 1/2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
1 pound ground chuck
1/2 pound ground pork
1/2 pound ground veal or turkey
Make the glaze: Combine ketchup, brown sugar, and vinegar. Set aside.
Make the meat loaves: Preheat the oven to 350 degrees F. Oil a foil-lined rimmed baking sheet.
Heat the oil in a medium skillet over medium heat. Add the celery, onion, and garlic and cook, stirring until the vegetables have softened, about 5 minutes.
Transfer to a large bowl, stir in 1/4 cup of the glaze and let cool.
Add the sour cream, breadcrumbs, egg, milk, parsley, mustard, salt, thyme, and pepper and stir until combined. Add the chuck, pork, and veal and combine well.
(To taste for seasoning, fry a pinch of the meat mixture in a small skillet over medium-high heat until browned and cooked through, about 5 minutes. Season with additional salt and pepper, if needed.)
Scoop mixture onto baking sheet using 1/2 cup measure. Shape into ovals.
Divide the remaining glaze over the tops of the loaves. Bake 35 to 40 minutes.
The internal temperature should be 165 degrees F when tested with an instant-read thermometer. Serve at once, while warm.
The meat loaves can be prepared in advance and kept frozen until just before baking. Wrap the loaves with plastic wrap, then slip into resealable plastic bags.
Increase the cooking time by about 10 minutes for frozen meat loaves.
Spiced Peas and Onion
Makes 4 servings
Hands-on Time: 15 minutes
Total preparation time: 15 minutes
2 tablespoons vegetable oil
1 medium onion, sliced thin (about 1 cup)
1 teaspoon yellow mustard seeds
1/2 teaspoon cumin seeds
1 (10-ounce) package frozen defrosted peas, patted dry
Kosher salt and freshly ground black pepper
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Reduce the heat to medium-low; add the onion and sauté, stirring occasionally, until it is well browned, about 10 minutes. Remove to a bowl.
Add the remaining tablespoon vegetable oil to the skillet and heat over high heat.
Add the mustard and cumin seeds; cover immediately and cook, shaking the pan, for 30 seconds. Remove the pan from the heat and set aside until the seeds stop popping.
Add the peas to the pan and cook just until hot. Return the onion to the pan and cook until it is hot; season with salt and pepper to taste and serve.
Makes 4 to 6 servings
Hands-on time: 5 minutes
Total preparation time: 30 minutes
2 pounds small (1 1/2 inch) red potatoes, scrubbed
3/4 to 1 cup milk, heated
3 to 4 tablespoons unsalted butter, at room temperature, or to taste
Freshly ground black pepper
Garnish (optional) chopped chives
Combine the potatoes and salted water to cover by 1 inch in a large saucepan.
Bring the water to a boil over high heat; reduce the heat to low and simmer the potatoes for 15 to 20 minutes or until tender.
Drain and return the potatoes to the saucepan. Add the butter and smash with a potato masher just until it is incorporated. Add ¾ cup milk and continue mashing, adding more milk if desired, until you like the consistency of the potatoes. Do not over mash the potatoes or they will be gummy. Season with salt and pepper to taste.