Tomato-glazed meatloaves with brown butter mashed potatoes from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 187) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • barbara_xcaci9 on May 16, 2026

    Enjoyed the flavour of both the meatloaves and mashed potatoes, but it was a lot of work and many pots and pans to make both at the same time. Close to 2 hrs in the kitchen, including clean up. Next time I will consider making potatoes the day before, and I am not sure if it is worth boiling potatoes without peeling them first. I found it annoying to peel them when hot. I only used a bit over 1/2 cup of the buttermilk for the potatoes - would have been pretty soupy otherwise, although I didn’t use a ricer which may have made a difference.

  • alycia_1mqv71 on December 20, 2025

    This had become my go-to mashed potato recipe.

  • averythingcooks on August 11, 2024

    For us, the result here was "pretty good" for the mini-meatloaves and "awesome" for the potatoes. A 1/2 recipe for both parts gave us a hearty dinner for 2 + 2 smaller lunch portions. We prefer the glaze I usually make but the meat itself was tender & flavourful. I don't usually boil Yukon golds skin on, but the skin came off very easily & I'll likely do that again. I browned salted butter as you are going to season them anyways & added the buttermilk gradually to ensure they weren't too thin.

  • Jviney on February 27, 2024

    Hubby said he could eat the whole pan of meatloaves. I didn’t peel my potatoes and wouldn’t go to the effort next time, either. The proportions listed in the mashed potatoes makes for quite a thin consistency but there were no complaints at our house.

  • damjih on March 24, 2020

    These meatloaves were really great, and even tasted decent after being frozen and reheated a month later ha !

  • mrsmadam on January 30, 2020

    These are good as a make ahead. I used 1/2 pound 90/10 pasture raised beef and cut everything else appropriately. For two of us this was plenty with one pound of potatoes. I also made the sauce ahead of time. The sauce is, as expected, very “ketchupy”. SO liked them a lot so they will go in rotation.

  • NJChicaa on January 24, 2018

    Very good. The glaze for the meatloaves is outstanding.

  • Kojak on December 05, 2016

    Very good--would make more of the potatoes in order to have leftovers

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Reviews about this recipe

  • Kitchn

    ...these tomato-glazed mini loaves are some of the best I’ve ever had...simple, but it’s anything but boring, and that has a lot to do with the tomato glaze topping.

    Full review

  • Kate Cooks the Books

    I guess the point is: these cook in 20 minutes vs. regular meatloaf, which can take 90 minutes. And I do love things that are pre-portioned into cute little individual servings. Ok, I’m on board.

    Full review
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