Meatball Loaves with Tomato Gravy and Smashed Potatoes

Recipe from:   Gretchen Jameson. Leon loves meat loaf, and this classy take turns this "ordinary" dish into a culinary (and time-saving) delight.

Ingredients

• 4 large russet potatoes, peeled and cubed
• Salt
• 1/2 pound each: ground pork, veal, and beef
• 1 1/2 cups freshly grated Pecorino Romano cheese
• 1/2 to 3/4 Italian bread crumbs
• 1/3 cup plus a splash heavy cream
• 1 large egg, beaten
• Flat-leaf parsley, chopped
• 4 cloves garlic, finely chopped
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon allspice
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 1 bay leaf
• 2 tablespoons chopped fresh rosemary (VERY important to use fresh! If using dry - very, very fine chop)
• 3 tablespoons tomato paste
• 2 1/2 cups beef broth 

Directions:

1. Preheat oven to 425 degrees. Place the potatoes in a pot, cover with cold water and cover pot with lid. Bring to a boil, then salt the water and cook the potatoes until tender, 12 to 15 minutes. Drain and return to pot.

2. While potatoes cook, in a large bowl combine the ground meats, 1/2 cup cheese, 1/2 cup bread crumbs, and splash of heavy cream, the egg, parsley, half of the chopped garlic, the Worcestershire sauce and allspice; season with salt and pepper.

3. Drizzle 1 tablespoon EVOO onto a baking sheet, form the meat mixture into 4 loaves (about 1 1/2 inches thick) and place on sheet. Drizzle with 1 tablespoon EVOO. Bake for 20 minutes.

4. While the meatloaves bake, in a large skilet, heat the remaining 2 tablespoons EVOO over medium heat. Add remaining garlic, carrot, onion and bay leaf and cook 7 to 8 minutes. Season with salt, pepper, and the rosemary. Stir in tomato paste and cook for 1 minute. Whisk in the broth and simmer until thickened. Discard bay leaf.

5. Add remaining heavy cream and 1 cup cheese to potatoes and season with 1 teaspoon salt; smash to desired consistency.

6. Divide potatoes onto 4-plates and serve with meat loaves covered with tomato gravy.