Ingredients
- 1 pound ground veal (preferably naturally raised)
- 1 pound ground pork (preferably naturally raised Berkshire)
- 1 pound ground beef (preferably naturally raised)
- 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
- 3 large eggs (preferably organic)
- 1 1/3 cups finely ground Panko
- 2/3 cup whole milk (preferably hormone and antibiotic free)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- Olive oil
- 2 stalks of celery, finely diced
- 1 large Spanish onion, finely diced
- 2 cups chicken or beef stock
- 8 to 10 cloves roasted garlic
- 3 tablespoons butter, at room temperature
Directions
Preheat the oven to 350 degrees.
Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko, milk, salt and pepper in a large mixing bowl.
Heat a medium saute pan over medium-high heat and film it with extra-virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients.
Using clean hands, mix the ingredients until well combined and everything is evenly distributed. Place a piece of parchment paper on a sheet pan (it should have sides at least 1 1/2 inches high to prevent grease runoff from the pan). Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf (about 14 1/2 inches long by 5 inches wide by 2 inches high). Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 to 160 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes.
Meanwhile, for the sauce, combine the broth, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
4 Videos | Photo: 1770 House Meatloaf Recipe
















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By TerryMP
Elk Grove, CA
on May 04, 2013
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Very good meatloaf recipe. Instead of cooking the garlic in oil for the sauce, I roasted the garlic in the oven and then put it in the sauce.
By mayflowerbobbev...
Oceanside,, 43
on April 24, 2013
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I read many of the reviews for this good meatloaf, some complained about the loaf being too salty ! The problem lies with the type of salt you use and most recipes today do not explain this. Ina's recipe calls for KOSHER salt, this salt is COARSER than regular, old fashioned table salt. If you are using regular table salt, use only 1 TABLESPOON. The formula for most meatloafs is 1 teaspoon of salt for l lb. of ground beef, thus 3 lbs. of ground meat would equal 3 teaspoons or 1 tablespoon of regular salt.
Bev Cooks, Oceanside,CA
By Beth in Virginia
Herndon, VA
on April 24, 2013
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This meatloaf was the best I ever made. Mine is usually dry and crumbly. I found this recipe to be moist and it held together well. I formed it into two smaller loaves and will freeze one. I did decrease the salt and added cornstarch to the sauce as others have suggested.
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