1770 House Meatloaf

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We decided to make this even though there were a lot of negative reviews. This was a delicious meatloaf, one of the best I have made. I used low sodium chicken broth when making the sauce so had to add a little salt and added a bit of corn starch to thicken it up. It is a huge meatloaf so will cut the recipe in half next time.

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I decided to make this despite the negative reviews because it looked so good from Ina's show and usually her recipes are wonderful. I am glad I trusted my intuition. I made it exactly as the recipe except I substituted shallots for the onion. It was not greasy at all! The meat was tender and juicy but no grease whatsoever. I used ground beef with a 90/10 ratio with the pork & veal. The sauce was very rich and savory. I did add a bit of corn starch to make it a little thicker. This is not your typical tomato base meat loaf but a very tender, savory version almost like a salisbury steak. Very good and if someone prefers the tomato base topping they could use that but this is a wonderful fresh alternative. I am not sure why other reviews had a grease and bland experience because mine was tender and very flavorful.

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I followed this recipe exactly except used 2/3 ground beef 1/3 ground pork. This is one of the only recipes I have given 5 stars to. It was delicious. I roasted a head of garlic and added the cloves to the sauce. The sauce wasn't very thick but I spread the roasted garlic onto the meatloaf itself. It was moist and very flavorful, I am surprised at so many negative reviews. There was some grease run off but it is to be expected, check the fat content of the ground meat you buy. I would definitely recommend this recipe.

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After reading all the negative reviews, I decided to give it a try. I used the prescribed mix of meats and added roasted garlic, Worcester sauce and lots of extra herbs, which helped. But it was nowhere near rave-worthy. The sauce was also bland so I added extra herbs, a little flour and a little beef base. The instructions were also poorly written. They should have had you roast the garlic and saute the onion/celery first. I am a huge Ina fan and cook almost exclusively out of her cookbooks. The results have almost always been sensational. This one, however, is not. Don't waste your time and money on this one.

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I think this recipe is fantastic. I gave the recipe a 4 star rating because it released a lot of grease (which I discarded, but if you substitute the pork or beef with turkey that will not be an issue. Ina certainly has some misses but this was one was a definite hit. I used all the ingredients she listed except the panko bread crumbs which I simply did not have on hand. Instead I had a day old roll of bread which made 1 cup of crumbs and substituted the rest with store bought bread crumbs. I will use this recipe again.

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I HAVE made this meatloaf..twice...and it is now my go-to recipe. I pulled it off the internet (chef was kind enough to post it there after I saw Ina mention it on the FN show "Favorite Things to Eat" or whatever it's called.

I just compared my internet version with this and they are the same. The meat should be 20% fat, no more or it will be oily. I add a splash of worchestershire and abt. 2T ground fennel seeds because I like those tastes in a meatloaf...otherwise, I followed the recipe exactly. I make those additions to all meatloaf I make & I still like this recipe the best.

I personally think the sauce is a little over-kill, having done it once. I use the old familiar ketchup with a bit of honey and splash of worch. sauce, baked on top of the loaf the last few minutes.

This recipe does make a lot; but, I divide the mixture into 3 loaves & freeze 2. It also makes great leftover sandwiches the day after baking.

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This was a very good standard meatloaf recipe. The end result was moist and flavorful (even without the sauce, which I did not make. I substituted homemade multigrain crumbs (leftover Super Bowl hotdog buns and added 4 cloves of minced garlic to the onion/celery saute. I believe the patting out of the meat and then PUNCHING (? is totally unnecessary. In all my years of making meatloaf, I have never encountered a single air pocket.

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My son called this recipe, "restaurant quality"; coming from someone who has been involed with Tavern on the Green in NYC and the Polo Lounge in Hollywood, CA. NB: I usually salt the various stages of any recipe and did so with this one. I salted the onions and celery while they were sauteeing in EVOO and then added the 1 tablespoon of salt asked for in the recipe. Alas, TOO MUCH, so beware. In spite of that, my family didn't think it ruined the impact of the overall dish. It was moist but firm and portionable. I used chicken base for the sauce. I have never met a recipe that I didn't change somewhat so I will try a beef base next time and perhaps add some tomato paste for a different flavor. I agree with the others that it needed cornstarch to thicken. We did not find this dish to be too greasy, and do not agree with others in that regard; this IS meatloaf, after all. Finally, we are only four; perhaps halving the recipe is in order.

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The meatloaf had a nice texture but you have to be careful not to overcook it or it will be sort of rubbery like sausage. We thought the thyme was a bit too overpowering so if I make it again I will cut back on the thyme. The sauce with the roasted garlic was very good but I had to thicken it with a bit of cornstarch.

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Nah...I agree, bland and greasy. What a WASTE of 3 lbs! BTW..a quick thickener for the sauce is a simple mix of corn starch and water. Now..WHY IN THE WORLD ARE SO MANY PEOPLE RATING THIS RECIPE THAT HAVE NOT EVEN TRIED IT YET? Again...this page is for (say it with me now "Rating recipes AFTER they have been cooked..NOT before" How can you rate it with any stars at all? ...I guess people don't get that the idea is to actually cook the food first, then give it 5 stars if it deserves it. Also..if you were to read the entire recipe, it clearly tells you at the bottom that "A viewer provided this recipe, not Food Network", so of course the roasted garlic part is missing. Sorry Ina..but Blah. If this is really the best meatloaf you've ever had, you really need to get out more and experience some places outside of the Hamptons..you're missing out on LOTS of truly delicious, comfort food meat loaves, that would knock your socks off. Thank you anyway...you're still wonderful.