Meatloaf with Smoked Gouda Mashed Potatoes and Glazed Carrots

Gourmet Meatloaf with Tomato Jam Glaze

Ingredients:

• 1 lb ground beef (80/20)

• ½ lb ground pork

• ½ onion, finely diced

• 2 cloves garlic, minced

• ¾ cup panko breadcrumbs

• ½ cup milk

• 2 eggs

• 1 tbsp Dijon mustard

• 1 tbsp Worcestershire sauce

• 2 tsp salt

• 1 tsp black pepper

• 1 tbsp chopped fresh thyme (or 1 tsp dried)

• 1 tbsp chopped parsley

Tomato Jam Glaze:

• 1 cup cherry tomatoes (or ½ cup crushed tomatoes)

• 2 tbsp brown sugar

• 1 tbsp apple cider vinegar

• 1 pinch chili flakes

• ½ tsp smoked paprika

• Salt to taste

Instructions:

1. Preheat oven to 375°F.

2. Make the glaze: Simmer all glaze ingredients in a saucepan over medium heat until thick and jammy (10–15 mins). Let cool slightly.

3. In a bowl, soak breadcrumbs in milk for 5 minutes.

4. Add remaining meatloaf ingredients and mix gently (don’t overwork).

5. Form into a loaf on a parchment-lined sheet pan or use a loaf pan.

6. Brush generously with tomato jam glaze.

7. Bake for 45–55 minutes or until internal temp reaches 160°F. Glaze again halfway through.

8. Rest 10 minutes before slicing.

Smoked Gouda Mashed Potatoes

Ingredients:

• 2 lbs Yukon gold potatoes, peeled and cubed

• ½ cup heavy cream (warm)

• 4 tbsp butter

• 1 cup shredded smoked gouda

• Salt & white pepper to taste

Instructions:

1. Boil potatoes in salted water until fork-tender. Drain.

2. Mash with butter, then slowly add cream.

3. Stir in gouda until melted and creamy.

4. Adjust seasoning to taste.

Glazed Carrots with Thyme and Honey Butter

Ingredients:

• 4–5 medium carrots, peeled and cut into sticks or coins (or use baby carrots for a retro vibe)

• 1 tbsp unsalted butter

• 1 tsp olive oil

• 1 tbsp honey (or maple syrup for a twist)

• ½ tsp fresh thyme leaves (or ¼ tsp dried)

• Salt and black pepper to taste

• Optional: pinch of Aleppo pepper or chili flakes for gentle heat

• Optional: squeeze of lemon at the end for balance

Instructions:

1. Parboil carrots in salted water for about 4–5 minutes until just tender. Drain.

2. In a skillet over medium heat, melt butter with olive oil.

3. Add carrots and sauté for 2–3 minutes to get a little caramelization.

4. Drizzle in honey and sprinkle thyme. Toss to coat.

5. Let the glaze reduce slightly, 1–2 minutes. Season with salt, pepper, and optional lemon juice.

6. Serve warm—glaze should cling to the carrots.