Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes

Glaze:

Meatballs:

These little meatloaves masquerading as big meatballs fool nobody except maybe the meatloafphobic.

Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes. Set aside.
Preheat your oven to 350 degrees. Tear the bread into chunks and then blend it, in a food processor, into breadcrumbs. Place the breadcrumbs in a large bowl. Add the onion, garlic, celery, and carrot to the food processor, and pulse it until they are finely chopped.
Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil, and heat the oil for a minute; add the finely chopped vegetables. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 10 to 15 minutes.
Add the vegetables to the large bowl with breadcrumbs, then add the remaining ingredients. Stir the ingredients together with a fork. With wet hands, form the mixture into twelve 3-inch meatballs; each will weigh about 4 ounces.
Space meatballs so that they are not touching, in a baking dish. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze you made earlier, and bake until cooked through, about 20 minutes.
Serve with additional glaze on a bed of brown butter mashed potatoes.