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tomato-glazed meatloaves with brown butter mashed potatoes

tomato-glazed-meatloaves-with-brown-butter-mashed-potatoes

I am a sucker for a good meatball. Something happens when you mix otherwise one-dimensional ground meats up with fresh breadcrumbs, herbs, seasonings and make a great sauce to go with it and that is that I will swat your fork away to get at them first. I always believed I held no such adoration for meatloaf until I mentioned this one day — here, on my invisible soapbox — and someone in the comments asked gently, as if they understood they were speaking to a very easily confused individual, if I knew that meatloaf is basically one giant meatball?

accidental ketchup

And well, no, I had not. Armed with this eye-opening revelation, I set out to address what I found so off-putting about meatloaf. First, I mean obviously, the word and concept of a loaf of meat. I don’t care how many freshly snipped herbs on top and how heavily you lay on the Clarendon filter, a slab of ground meat is always going to be a thing we look past to get to the flavor we love within. And so I decided to make them more like meatballs — round, a bit more tender, and possibly, if you really squint your eyes, a little cute. Okay, yes, I know, that’s a stretch.

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About Bob Lucas-Clark

Bob Lucas-Clark

I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

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Boulevardier, according to Google, means “a wealthy, fashionable socialite,” (aka “what is the opposite of Deb?”) but from that day on, it will be forever be the official drink of the winter of 2017-2018 (this is the official cookie, by the way) because we’ve found it downright habit-forming.

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