Dad's Meatloaf from Erin French

7 comments by Hammertown Barn
Dad's Meatloaf from Erin French

First posted January 2018

 

This week I watched my dear friend, Erin French, make her Dad's Meatloaf on Ina Garten's new show: "Be My Guest with Ina Garten" (on Discovery+ and other premium channels). It was so much fun to watch the two of them together, sharing stories and making the meatloaf Erin's father taught her to make when she worked for him as a kid in his diner.

 

 

"When I was away at college, this is the dish I craved the most.  It is my dad's recipe, one that he taught me how to make in the diner.  I put my own spin on it and frequently treat myself to this on chilly nights with a baked potato and sour cream..."
- Erin French ("The Lost Kitchen")

 

(Serves 8)

 

INGREDIENTS

 

FOR THE MEATLOAF

 

  • 1½ pounds ground beef
  • 1½ pounds ground pork
  • ¾ cup shredded carrot
  • ½ cup chopped shallots
  • ½ cup shredded pecorino
  • 2 cups ½-inch bread cubes such as crusty sourdough
  • 2 tablespoons fresh thyme leaves
  • 2 large eggs
  • ½ cup whole milk
  • 2 teaspoons salt
  • 6 to 8 twists of pepper

 

FOR THE GLAZE

 

  • ½ cup packed light brown sugar
  • ¾ cup ketchup
  • 1 tablespoon Dijon mustard

 

Preheat oven to 375ºF

 

START THE MEATLOAF: Combine all of the meatloaf ingredients in a large bowl and use your hands to mix them until just evenly combined.  Do not overmix.  Divide the mixture between two 9 x 5-inch loaf pans.

 

MAKE THE GLAZE: In a medium bowl, stir together all of the ingredients.

 

Brush the top of each meatloaf with a thick coat of the glaze.  Transfer to the oven and bake until an instant-read thermometer reads 150ºF, 45 minutes.

 

Let the meatloaf rest for 10 to 15 minutes, then unmold, cut into slices and serve.

 

 


7 comments


  • Jane

    This is the best meatloaf recipe… made it once before an could not stop eating… making it again now… enough to freeze for another time..


  • Troy

    Really loved it the first time I made it verbatim. Then I moved to Brazil and so had to improvize on the shallots. Second time I used regular onion and I also added Asian fried onions and Worchester sauce (because I couldn’t fathom why a meatloaf wouldn’t have Worchester sauce). Both versions were excellent and better than MY dad ever made.


  • Lynda Metsker

    I made the full recipe and bake in mini loaf pans with the the glaze for 30 minutes. Wrapped each loaf and put in freezer. Only two of us and this was perfect. Thawed out two loaves and baked at 375 for 15 ish minutes and presto! It was as perfect as the first time! Thank you thank you! And thank your Dad 👍🏻


  • midge hirl

    I also would like a recipe to half this. Thank you.


  • Phyl Earle

    Delicious meatloaf!my first for carrots and brown sugar glaze


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