This week’s weather forecast is all over the map. Rain, ice, snow and wind with temperature fluctuating between 57º and 5º! It’s the perfect time for some comfort food you can depend on…MEATLOAF! And you can’t beat Erin French’s recipe for this. Here’s part of her notes:
“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…”
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.
(In Erin’s cookbook she serves this meatloaf with a parsnip puree & root cellar slaw.)