Dad’s Meatloaf (from Erin French) Hammertown Chef Recipes, Copycat

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French's technique for macerating shallots is used throughout the book, from the potato salad to the oyster mignonette. In truth, making your own salad dressing has never been so easy. Mince a shallot, let it macerate in seasoned rice vinegar for 20 minutes, and then add olive oil.

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Dad's Meatloaf - from The Lost Kitchen by Erin French, author of the new memoir Finding Freedom. celadonbooks.com pkfloyd. SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby.. FOR THE MEATLOAF: subheading: FOR THE MEATLOAF: 1½ pounds ground beef 1½ pounds ground beef; 1½.

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Avoid overmixing. Between two 9 x 5-inch loaf pans, divide the mixture. HOW TO MAKE THE GLAZE: Combine all the ingredients in a medium bowl. Each meatloaf's top should have a thick layer of glaze applied to it. Place in the oven, and bake for 45 minutes, or until an instant-read thermometer registers 150°F.

Dad’s Meatloaf (from Erin French) Hammertown Chef Recipes, Copycat

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 150°F, 45 minutes. Let the meatloaf rest for 10 to 15 minutes, then unmold, cut into slices, and serve.

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Erin French's meatloaf recipe, Dad's Meatloaf, is 'The Lost Kitchen' star's take on the classic dish complete with a ketchup-mustard glaze. by Mandi Kerr. Published on April 6, 2022.

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Ina Garten learns how to make Erin French's Meatloaf, a classic comfort food 凌 #BeMyGuestWithInaGarten | meatloaf, comfort food, Ina Garten

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Erin French, the mastermind chef behind popular Maine eatery The Lost Kitchen, joins TODAY to share a few recipes out of her cookbook of the same name. She makes roasted buttercup squash cups.

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Erin French's Dad's Meatloaf is 'The Lost Kitchen' star's take on the classic dish. Similar to Ina Garten's, it has ingredients that are hallmarks of meatloaf. At the same time, the two make them.

Erin's Meatloaf "Muffins" Recipe

Brush the top of each meatloaf with a thick coat of the glaze. Transfer to the oven and bake 45 minutes until an instant-read thermometer reads 150°. Let the meatloaf rest for 10 to 15 minutes, then unmold, cut into slices, and serve.

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Erin French's Dad's Meatloaf. Recipe By: Erin French, The Lost Kitchen Cookbook Servings: 10. 1 1/2 pounds ground beef 1 1/2 pounds ground pork 3/4 cup grated carrots 1/2 cup chopped shallots 1/2 cup pecorino cheese — grated 2 cups bread cubes — (1/2-inch-diced) such as sourdough

Erin French Meatloaf Recipe

Brush the top of each meatloaf with a thick coat of the glaze. Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150 degrees F, about 45 minutes.

Dad's Meatloaf Recipe Food Network

Step 2: Mix the meat loaf. To the bowl, add the grated carrots, chopped shallots, pecorino cheese, ground beef, ground pork, fresh thyme, salt and pepper. Mix with your hands until combined. Do not overmix! You don't want the finished meat loaf to be tough. Divide the mixture between two 9 x 5-inch loaf pans and set aside.

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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.

Chef Erin French Meatloaf Recipe Ina Garten Debuted A Stunning 15,500

We tested Erin French's version of meat loaf that she shared with Ina Garten on Be Our Guest. The results were delicious! A few interesting ingredients give this an intriguing twist.

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Preheat oven to 375 F. Combine all the meatloaf ingredients in a large bowl and using your hands, mix until just evenly combined. Do not overmix. Divide the mixture between two 9×5 inch loaf pans. In a medium bowl, stir together all the glaze ingredients. Brush the top of each meatloaf with a thick coat of the glaze.

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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 150 degrees, 45 minutes. Let the meatloaf rest for 10 to 15 minutes, then unmold, cut into slices and serve with the slaw and parsnip puree, if desired.