1770 House Meatloaf

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Unbelievable. That is the only appropriate word to describe this meatloaf. The garlic sauce simply sent it over the top. This will be a staple in my house from now on. I did not pulse the panko in the food processor as suggested, but otherwise followed the recipe exactly. When I put the first bite in my mouth, I heard the angels singing! Delicious!

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How many versions of this recipe are there?? Seriously - this was AMAZING but I am SO glad i read the reviews before I started making the recipe that was in the Food Network magazine. I took the suggestion of other reviewers and only used ONE tablespoon of salt and 1.5 teaspoons of pepper. Also - for the garlic sauce - the magazine says to boil it for 40 minutes, which would make it cook down to NOTHING. I simply simmered it until it was thickened, and then added the herbs as suggested here (there is no mention of the extra herbs in the magazine version. SO with the help of other reviewers, I managed to figure this out and it turned out to be amazing. My husband LOVED it! We served it with Giada's parmesan/mozzarella mashed potatoes, and it was a great combo. I highly recommend this recipe - just make sure you read the reviews first because Ina has about three different versions of this recipe between the website, magazine, and the video!

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Excellent recipe. Not groundbreaking, but very tasty. I made half the recipe. I was able to cut almost all ingredients in half and used only one egg. I think the salt measurement is wrong, it seems like a lot. I used 2 teaspns for half the recipe and it was perfect. I processed the Panko as instructed but I'm not convinced that regular dried breadcrumbs wouldn't have been as good. It's the aromatics and herbs which make the difference. Easy to make and you won't be disappointed.

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An elegant, delicious version of meatloaf. Just watched the episode and they do use just 1T salt. When I watched it I wondered how the chicken stock would reduce to that consistency in 10 - 15 minutes and it didn't. I reduced a quart to 2 cups (took about 30 min and it still didn't - so made a cornstarch slurry and added it. The sauce takes it to another level - wonderful!

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So the only thing I didn't have was veal otherwise I stuck to it to the T with the exception of the salt. But this is the most delicious meatloaf ever! My husband won't eat meatloaf without tomato paste and he inhaled this with the sauce! Thank you

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I like this recipe...it has served me well. For a version more suited to cooking at home pick up "Barefoot Contessa: Foolproof" which comes out on October 30. It's in there with some minor tweaks by Ina. In the restaurant we use a far more concentrated stock than most home cooks have access to and Ina solves this problem.

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I loved this meatloaf. My husband, who has become my personal chef in his retirement, made the full recipe and it was enough for 4-5 meals. I don't ever want another meatloaf recipe.

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Excellent but I had to add 2 tbs cornstarch to the sauce after reducing it. My teenager loved this!

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This is AMAZING...as long as you follow the correct recipe. On Ina's site, Barefoot Contessa, it states "1 tablespoon kosher salt; 1½ teaspoon freshly ground black pepper". On another recipe site, it is also written that way (and from chef who invented it. Food Network--and the latest magazine issue--has it incorrect.

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I made this for a couple of friends, for the first time, about a year and a half ago, after seeing Ina Garten's episode on Food Network. I didn't have Panko on hand, so I used Vigo seasoned bread-crumbs with Romano cheese. I also used fresh sage, instead of thyme. The rest of the recipe was followed pretty closely. It was hands-down, the best meatloaf I'd ever made or tasted. As for my friends, well, let's just say it was a HUGE hit! They still talk about it to this day. For anyone looking for a new meatloaf recipe, this is the one. You'll never go back to your old recipe, again. Cheers!