Erin French’s meatloaf recipe has become a beloved classic for good reason. Known for her simple yet deeply flavorful approach to cooking, Erin transforms this humble dish into a comforting meal that feels like a warm hug. With ingredients that are easy to find and a method that’s straightforward, it’s perfect for weeknight dinners or cozy family gatherings.
We love how this recipe balances rich, savory flavors with just the right amount of seasoning to keep every bite satisfying. Whether you’re a longtime meatloaf fan or trying it for the first time, Erin French’s take offers a fresh twist that elevates this traditional favorite. Let’s dive into making a meatloaf that’s juicy, tender, and packed with flavor.
Erin French Meatloaf Recipe Ingredients
To create the rich and flavorful Erin French Meatloaf, we focus on fresh, quality ingredients that meld perfectly. Below is a breakdown of what goes into crafting this classic dish.
Meat and Protein
The foundation of any great meatloaf is the meat. For Erin French’s recipe, we use a blend that ensures juiciness and depth.
- 1 pound ground beef (preferably 80/20 lean-to-fat ratio for moistness)
- 1/2 pound ground pork (adds a tender texture and rich flavor)
- 2 large eggs (act as a binder and enrich the mix)
Vegetables and Aromatics
Fresh vegetables and aromatics provide natural sweetness and enhance complexity in every bite.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup finely diced celery
- 1/2 cup finely diced carrot
Binders and Fillers
To maintain the perfect meatloaf structure with a tender crumb, binder ingredients are essential.
| Ingredient | Purpose | Amount |
|---|---|---|
| Bread crumbs | Holds meat mixture | 3/4 cup |
| Whole milk | Moisturizes bread crumbs | 1/3 cup |
| Worcestershire sauce | Adds umami depth | 1 tablespoon |
Seasonings and Spices
We rely on a balanced set of seasonings to highlight the natural beef flavors without overpowering.
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon dry mustard powder
Toppings and Glaze
The finishing touch delivers a glossy, tangy glaze that caramelizes during baking, creating a compelling contrast.
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
“The glaze is what makes Erin French’s meatloaf unmistakably memorable—sweet, tangy, and perfectly set atop the meat”.
This breakdown of ingredients ensures we replicate the authentic Erin French meatloaf flavor every time. Each element plays a vital role from the mix to the finishing glaze.
Equipment Needed
To recreate Erin French’s Meatloaf Recipe with precision and ease, having the right equipment is essential. Each tool plays a crucial role in ensuring the meatloaf turns out perfectly tender and flavorful. Below is a detailed list of the necessary kitchen equipment along with their specific uses.
| Equipment | Purpose |
|---|---|
| Large Mixing Bowl | To combine ground meats, vegetables, binders, and seasonings thoroughly. |
| Chef’s Knife | For finely chopping onions, garlic, celery, and carrots for a balanced texture. |
| Cutting Board | Provides a stable surface for safely prepping vegetables. |
| Measuring Cups & Spoons | For accurate measuring of dry and liquid ingredients including milk and seasonings. |
| Loaf Pan | To shape and bake the meatloaf, ensuring even cooking and defined form. |
| Mixing Spoon or Spatula | For blending ingredients without overworking the meat mixture. |
| Small Bowl | To mix the glaze ingredients (ketchup, brown sugar, apple cider vinegar). |
| Oven Mitts | To safely handle the hot loaf pan when removing from the oven. |
| Instant-Read Meat Thermometer | To check the meatloaf’s internal temperature and ensure it is cooked to 160°F for safety and juiciness. |
Additional Tips:
- Use a non-stick loaf pan or line the pan with parchment paper to prevent sticking and simplify cleanup.
- If you don’t have a loaf pan, we can shape the meatloaf directly on a parchment-lined baking sheet, which promotes crust development.
- A stand mixer with paddle attachment can be used for mixing, but hand mixing avoids overworking the meat and keeps the loaf tender.
Having this equipment on hand prepares us to make Erin French’s meatloaf with confidence, ensuring a flawless cooking experience and delicious results.
Prep Work
Proper prep work is the foundation of Erin French’s Meatloaf Recipe. Let’s break down the key steps that ensure every ingredient complements the other, resulting in a perfectly balanced, flavorful dish.
Preparing the Vegetables
First, we finely chop all the fresh vegetables to maximize their flavor release during cooking. Here’s the step-by-step:
- Onion: Peel and dice into small pieces, about ¼ inch, to blend smoothly into the meat mixture.
- Garlic: Mince finely to avoid overpowering bites yet provide aromatic depth.
- Celery: Wash and finely chop, keeping pieces uniform to maintain consistent texture.
- Carrot: Peel and grate or finely chop for natural sweetness and moisture.
Tip: Using a sharp chef’s knife makes chopping precise and safer. If preferred, a food processor with a chopping blade can speed up this step but avoid over-processing to keep some texture.
Prepping the Meat Mixture
We combine the ingredients carefully to ensure even seasoning and optimal texture. Follow these instructions:
- In a large mixing bowl, add the ground beef and ground pork as specified in the recipe.
- Crack in the eggs — these bind the ingredients firmly together.
- Add the finely chopped vegetables prepared previously.
- Incorporate the binder ingredients—bread crumbs and whole milk—which keep the meatloaf moist and tender.
- Season thoroughly with salt, pepper, and any additional spices per Erin French’s blend.
- Gently mix everything using your hands or a sturdy spoon—avoid overmixing as this can make the meatloaf dense.
| Ingredient | Preparation Detail | Purpose |
|---|---|---|
| Ground beef & pork | Use fresh, cold meat | Base flavor and texture |
| Eggs | Crack whole | Binder and moisture |
| Onion, garlic, celery, carrot | Finely chopped | Flavor, aroma, moisture |
| Bread crumbs | Add dry | Helps retain moisture |
| Whole milk | Add liquid | Prevents dryness |
| Salt, pepper, spices | Evenly distributed | Enhances flavor complexity |
Remember: Properly mixing but not overworking the meat mixture guarantees a tender and juicy Erin French Meatloaf every time.
Instructions
Follow these precise steps to craft Erin French’s Meatloaf with perfect tenderness and flavor every time.
Mixing the Meatloaf Ingredients
- In a large mixing bowl, combine the ground beef and ground pork for a balanced flavor and texture.
- Add the finely chopped onion, minced garlic, celery, and carrot to the meat.
- Crack in the eggs to bind the mixture, ensuring a cohesive texture.
- Stir in the breadcrumbs and whole milk to maintain moisture while supporting the shape.
- Season with salt, pepper, and the selected herbs and spices.
- Using a spoon or your hands, gently mix the ingredients.
Be careful not to overwork the mixture to avoid a dense loaf.
| Ingredient | Amount | Note |
|---|---|---|
| Ground beef | 1 lb | Preferably 80% lean |
| Ground pork | 0.5 lb | Adds richness |
| Onion | 1 medium | Finely chopped |
| Garlic | 2 cloves | Minced |
| Celery | 1 stalk | Finely chopped |
| Carrot | 1 small | Finely chopped |
| Eggs | 2 large | Bind the loaf |
| Breadcrumbs | 0.75 cup | Adds structure |
| Whole milk | 0.5 cup | Moisturizes the meat |
| Salt and pepper | To taste | Enhances flavor |
| Herbs and spices | As specified | Adds depth (e.g., parsley) |
Shaping the Meatloaf
- Prepare your loaf pan by lightly oiling it or lining it with parchment paper to prevent sticking.
- Transfer the mixed meatball ingredients into the loaf pan.
- Use your hands to press and shape the meat mixture evenly into the pan, smoothing the top for an even bake.
- Alternatively, shape the loaf by hand on a baking sheet if you prefer a crustier edge.
- Ensure the shape is uniform in thickness to allow consistent cooking throughout.
“Proper shaping is key to even cooking and an attractive presentation.”
Adding the Glaze or Topping
- In a small bowl, whisk together the glaze ingredients: ketchup, brown sugar, and apple cider vinegar.
- Spoon the glaze evenly over the top of the shaped meatloaf, spreading it gently with the back of a spoon.
- This glaze will caramelize during baking, creating a sweet and tangy crust that enhances the loaf’s flavor.
- Save a small amount of glaze to brush on mid-baking for added moisture and shine if desired.
Use these steps to achieve the iconic taste and texture that make Erin French’s Meatloaf Recipe a family favorite.
Cooking Directions
Follow these precise steps to bake Erin French’s Meatloaf to perfection. Attention to timing, temperature, and rest will ensure a juicy, flavorful result every time.
Oven Temperature and Timing
Set your oven to a steady 350°F (175°C) for even cooking. This temperature allows the meatloaf to cook thoroughly without drying out.
- Place the prepared meatloaf in the middle rack of the oven.
- Bake uncovered for 60 to 70 minutes.
- About halfway through baking, brush the sweet and tangy glaze evenly over the top to develop a caramelized crust.
| Step | Detail |
|---|---|
| Oven temperature | 350°F (175°C) |
| Baking time | 60-70 minutes |
| Glaze application | Halfway through baking |
| Oven rack position | Middle rack |
Checking for Doneness
To guarantee a safe and perfectly cooked meatloaf, use an instant-read meat thermometer. Insert it into the thickest part of the loaf — the internal temperature should read:
| Meatloaf Doneness | Temperature (°F) |
|---|---|
| Fully cooked and safe | 160°F |
We advise against cutting into the meatloaf to check doneness prematurely as it releases juices and affects moisture.
Resting the Meatloaf
Once the meatloaf reaches the ideal temperature, remove it from the oven and let it rest for 10 to 15 minutes before slicing. This step allows the juices to redistribute inside the loaf, resulting in a tender and moist bite.
“Resting is key for meatloaf that holds together beautifully and delivers rich, concentrated flavors with every slice.”
Use a sharp knife to slice the meatloaf gently and serve immediately for the best experience.
Serving Suggestions
To complement Erin French’s Meatloaf Recipe, we recommend pairing the meatloaf with sides that enhance its rich flavors and comforting texture. Here are some tried-and-true serving suggestions that bring balance and variety to the meal:
Classic Comfort Sides
- Mashed Potatoes: Creamy mashed potatoes with butter and a splash of cream work beautifully to soak up the delicious glaze.
- Roasted Vegetables: Carrots, Brussels sprouts, or green beans roasted with olive oil and a pinch of salt add a sweet, caramelized contrast.
- Steamed Green Beans: Bright steamed green beans with a squeeze of lemon offer a fresh and crisp texture to the plate.
Hearty and Wholesome Options
- Buttery Dinner Rolls: Soft rolls provide a satisfying bread option perfect for mopping up extra glaze and juices.
- Creamed Spinach: A rich and velvety creamed spinach balances the savory meatloaf with a touch of indulgence.
- Cauliflower Gratin: For a low-carb, cheesy vegetable side, cauliflower gratin adds both comfort and flavor.
Fresh and Light Contrasts
- Mixed Green Salad: A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette offers refreshing acidity.
- Cucumber and Radish Salad: Crisp cucumbers and radishes tossed in lemon juice and dill cut through the richness of the meatloaf.
Beverage Pairings
- A medium-bodied red wine like Pinot Noir or Merlot works well with the savory meat mixture and sweet glaze.
- For non-alcoholic options, sparkling water with a slice of lemon or a crisp iced tea complements the meal without overwhelming the palate.
Serving Temperature and Presentation Tips
- Serve meatloaf warm after allowing it to rest for at least 10 minutes post-baking.
- Slice the meatloaf into 1-inch thick slices for a visually appealing presentation and evenly balanced portions.
- Plate with a drizzle of any leftover glaze warmed slightly for an extra touch of flavor and shine.
| Serving Component | Suggested Pairings |
|---|---|
| Starch | Mashed potatoes, buttery dinner rolls |
| Vegetables | Roasted carrots, sautéed green beans, creamed spinach |
| Salad | Mixed green salad, cucumber and radish salad |
| Beverages | Pinot Noir, Merlot, sparkling water, iced tea |
“The perfect meatloaf experience lies not only in the recipe but also in the thoughtful pairing of sides that highlight its deep, comforting flavors.”
We suggest exploring these combinations to bring out the full potential of our Erin French Meatloaf Recipe.
Make-Ahead and Storage Tips
To get the most out of Erin French’s Meatloaf Recipe, mastering make-ahead and storage techniques helps save time while preserving flavor and texture. Here’s how we can prepare, store, and reheat this classic comfort dish efficiently.
Make-Ahead Preparation
- Assemble the Meatloaf Early
We recommend mixing and shaping the meatloaf up to 24 hours before baking. Cover it tightly with plastic wrap or place it in an airtight container. This allows flavors to meld and enhances the overall taste.
- Prepare the Glaze Ahead
The ketchup and brown sugar glaze can be mixed in advance and stored in the fridge for up to 3 days. Warm it slightly before applying for smooth spreading.
- Refrigeration Before Baking
Place the covered meatloaf in the refrigerator overnight. Let it rest at room temperature for about 20 minutes before baking to ensure even cooking.
Baking From Refrigerated or Frozen
| State of Meatloaf | Baking Temperature | Baking Time | Notes |
|---|---|---|---|
| Refrigerated | 350°F (175°C) | 60-70 minutes | Add 5-10 minutes if coming straight from fridge |
| Frozen | 350°F (175°C) | 90-100 minutes | Cover loosely with foil first 30-40 minutes to prevent drying |
Tip: Use a thermometer to check an internal temperature of 160°F (71°C) to ensure it’s fully cooked.
Storage Guidelines
- After Baking
Let the meatloaf cool completely. Wrap it tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Freezing Tips
Slice before freezing for easy portioning. Wrap slices individually or place the whole wrapped loaf in a freezer bag removing as much air as possible to avoid freezer burn.
Reheating Instructions
- Oven Reheating
Preheat oven to 325°F (163°C). Place wrapped or covered meatloaf in a baking dish. Heat for approximately 20-25 minutes if refrigerated, or 40-50 minutes if frozen, until heated through.
- Microwave Option
Use medium power and cover loosely. Heat 2-3 minutes per slice, turning halfway for even warmth without drying out.
By following these make-ahead and storage tips, we ensure that every bite of our Erin French Meatloaf remains juicy, flavorful, and as comforting as freshly made.
Conclusion
Erin French’s meatloaf recipe brings together simplicity and rich flavors in a way that feels both timeless and approachable. It’s a dish we can rely on for satisfying weeknight meals or special family dinners without fuss.
With easy-to-find ingredients and straightforward steps, this recipe fits seamlessly into our cooking routines while delivering that comforting, home-cooked taste. Whether we’re making it fresh or prepping ahead, it’s a versatile classic worth keeping in our culinary rotation.
Frequently Asked Questions
What makes Erin French’s meatloaf recipe special?
Erin French’s meatloaf stands out for its simple ingredients, rich flavors, and perfect balance of seasonings. Its juicy, tender texture and a sweet-tangy glaze create a comforting, delicious meal that’s easy to prepare for any occasion.
What ingredients are essential for this meatloaf?
The key ingredients include a blend of ground beef and pork, eggs, fresh vegetables (onion, garlic, celery, carrot), bread crumbs, whole milk, and a glaze made from ketchup, brown sugar, and apple cider vinegar.
What kitchen tools do I need to make this meatloaf?
You’ll need mixing bowls, sharp knives, measuring cups and spoons, and a loaf pan. Non-stick spray or parchment paper is useful to prevent sticking.
How long should I cook the meatloaf?
Bake the meatloaf uncovered at 350°F (175°C) for 60 to 70 minutes. Allow it to rest before slicing to keep it tender.
Can I prepare the meatloaf ahead of time?
Yes, you can mix and shape it up to 24 hours in advance and store it in the refrigerator. The glaze can also be made ahead.
How do I reheat leftovers without drying them out?
Reheat in the oven at 325°F (160°C) until warmed through or use the microwave on medium power, covering the meatloaf to retain moisture.
What are good side dishes to serve with this meatloaf?
Classic sides like creamy mashed potatoes, roasted vegetables, creamed spinach, or a fresh green salad pair perfectly. Dinner rolls and a medium-bodied red wine complement well too.
How do I prevent the meatloaf from sticking to the pan?
Use non-stick spray, line the pan with parchment paper, or lightly grease the loaf pan before adding the mixture.
Can this recipe be frozen?
Yes, you can freeze the shaped meatloaf before baking or freeze baked leftovers. Properly wrap and store in airtight containers to preserve freshness.
How thick should I slice the meatloaf for serving?
Slice into 1-inch thick pieces for ideal texture and presentation, then drizzle with warmed glaze to enhance flavor.