4 Videos | Photo: 1770 House Meatloaf Recipe
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.
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By dcbrush
Freehold, NJ
on June 18, 2013
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Oh my, I'm not a meatloaf lover and I thought this was delicious. I would have no problem serving this to company because it is that good. I used 1 Tablespoon Morton's Lite salt and it seemed like the perfect amount. The garlic sauce is more like an au jus unless you add a slurry or make a roux like other reviewers suggested. Will definitely make again. Thank you to all the reviewers for their feedback as their comments proved helpful in making this dish.
By BwBar
on June 10, 2013
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I'll confess that since I had 3 lbs of ground beef, that's what I used. In addition, I had leftover hamburger buns, so did not use panko. Aside from that, stuck with the recipe. I took about 1/2 of the mix and divided it into balls placed in a 12 muffin tin. The rest went into a standard meatloaf pan. I cooked both of them on a Weber, coals only on the sides, with wood chips added. The meatloaf really picked up the smoke flavor. Everyone loved it. The kids commented that the mix cooked on the grill would result in fantastic sliders. Might try that next time....just form into patties.
By sanot
New York
on May 20, 2013
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This is really the best meatloaf I've ever had. I make half the recipe because the full recipe makes a huge meatloaf. Everyone who has ever tried it goes nuts for it. It's not your ordinary meatloaf either. I love the way it has a nice mild taste and I love the herbs in it. I cheat and use dried thyme and I think it is still fabulous. The garlic sauce is so good too. I love the technique to shape the meatloaf too. It makes the meatloaf keep its shape perfectly. Totally can serve this to company, it looks lovely on the plate with mashed potato and sautéed carrots. And the leftovers! Just wonderful.
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