1770 House Meatloaf

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Very tasty, even the kiddies loved it. The sauce makes all the difference. Like other readers, I used a little bit of cornstarch as well to thicken my sauce. Definitely a save in my recipe box. ;

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This was a fabulous recipe and I can't wait to have it again. It wasn't difficult to make and the garlic sauce was certainly worth every little bit of extra effort. Thank you Ina for this one!

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I can't believe that I am forced to review this recipe (since I usually read a million reviews before I use a recipe & never actually write a review, but I am so disappointed. I am a huge Ina Garten fan and LOVE her new cookbook "Foolproof." The recipes are all very tempting and I had already made 3 main dishes with great success. Unfortunately that winning streak ended today. I didn't bother to read the online reviews since the name of the cookbook is "Foolproof" after all, right? Well, the meatloaf came out ridiculously salty (& I love salt btw So, I went online & it didn't take long for me to see that the majority of reviewers were complaining about the salt--saying it should have been 1 TB instead of 2. It would have been great if whoever edited "Foolproof" had read these reviews because that faulty measurement made it into the final version of the book and I relied on it when making this time consuming meatloaf recipe. It ruined the final product. Very frustrating!

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wow! this was fantastic! maybe i've never made meat loaf the right way (i always just used ground beef, but i thought this was delicious! i love that it used the three different meats and all the herbs..very pretty!... and since I just cook for me and my boyfriend, i was able to portion out 4 small loaves. i froze 3 and cooked one for the both of us (which was more than plenty and have to say that this is a very inexpensive dinner with the leftovers! i loved the sauce, and just as another viewer did, I added a splash of sherry cooking wine and some diced up chives and parsley, as well as a little cornstarch to thicken. such a great dish! it felt very elegant and i would easily serve this for dinner guests. 5 stars....i will never make another meatloaf recipe again...this one is it!!

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I can remember when my grocery would package all three meats together and sell it as a "meatloaf mix". I've made it hundreds of times over the years. My only suggestion, because I do not like biting into chunks of things in a meatloaf, is to put the ingredients in a blender with the eggs. Something else I learned from my mom and grandma is to put a small potato in the blender as well. It makes the meatloaf (or meatballs very fluffy and lighter.
The meatloaf will be smooth but will still have all the wonderful flavors.

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i think this is the best meatloaf recipe ever & the sauce is so incredibly tasty! i love the versatility of it - sometimes if i don't have pork &/or veal, i know i can substitute with deer meat (which i have plenty of this hunting season or even ground turkey is awesome! a little trick i've discovered is adding an occasional tbsp. of cornstarch blended with water helps speed up the thickening of the sauce. Love It!

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I love reading recipe reviews and all of the substitutions people make.
This recipe, spare your self the work and expense and crack open a can of SPAM.
Fatty from the pork, dense from mixing the three meats, forget the sauce, jar bought is better in this instance. I used grass fed 90% Whole Foods beef, and fresh ground pork. No veal... it was redundant. (I gave it one star to post my review.

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I wish I would have known about cutting back on the salt "BEFORE" I made it! It was the worst meatloaf I have ever made, it was inedible! Someone should be ashamed of themselves for writing such a horrible recipe like this. I wish I could get a refund for what a spent on this meatloaf.

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This was fabulous. A little pricey but well worth it. I didn't change a thing. It will be my go to meatloaf recipe from now on.

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I love the traditional meatloaf with the tangy ketchup/brown sugar/vinegar sauce on top, but lately I've been craving something a little more savory. This recipe hit the mark! Like many of you, I stuck with 1 tbsp salt (FYI -- the current recipe on the website has been corrected and then I made the following changes to the sauce: mashed the roasted garlic (recipe doesn't include that step after the sauce reduced by half, added 1 tbsp dry sherry, and then mixed together 1/4 c. beef stock w/1 tbsp cornstarch (a slurry and added it to the sauce. When it thickened, I added the herbs, and finished it off with 1 tbsp heavy cream. It was absolutely delicious! I have some meatloaf and sauce leftover that I'll serve another night. I've already decided I'll add some sliced sauteed baby bella mushrooms to the sauce before serving with the meatloaf. This one is a real keeper! Thanks again Ina!