Dad's meatloaf with parsnip puree and root cellar slaw from The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine (page 223) by Erin French

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Notes about this recipe

  • dbuhler on June 03, 2024

    I liked the flavor of this meatloaf, but the glaze was too sweet for my tastes, and the texture felt crumbly and dry (I cooked it to the recommended temp). I also didn't love that the meatloaf was cooked in a loaf pan which left it swimming in its own fat, and that made the glaze thin and runny and not sticky. We all ate it, but it won't replace our already favorite meatloaf.

  • DKennedy on January 21, 2024

    This is my go to meatloaf recipe. I have made it at least 20 times since Jan '24. Typical modifications: I sub buttermilk and cream for the milk but can use whatever dairy you have on hand. I use Gjusta GF Hassi, or again, whatever you have on hand. I use 1 onion and several garlic cloves, seasoned and sautéed, instead of the raw shallots. To the dairy before it is added to the loaf, I season w/ cumin, fennel seeds, coriander, garam masala, salt and pepper. I divide into 3 freeform loaves that I bake and turn over to brown on both sides. Baked for the stated time. For the topping, I use a mixture of Pom molasses, mango chutney and ketchup and glaze after browning but put back in the oven to cook the glaze. Pieces are best when sliced and griddled to form a crust with additional sauce griddled on. Slaw and puree are also excellent.

  • swalsh27 on December 21, 2022

    So good, so easy, makes a ton

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