Photo: 1770 House Meatloaf Recipe
Ingredients
- 2 tablespoons good olive oil
- 2 cups chopped Spanish onion (1 large)
- 1 1/2 cups small-diced celery (2 stalks)
- 1 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh chives
- 3 extra-large eggs, lightly beaten
- 2/3 cup whole milk
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 1/2 cups panko (Japanese bread flakes)
- Garlic Sauce (recipe follows)
Directions
Preheat the oven to 350 degrees F.
Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
Garlic Sauce
3/4 cup good olive oil
10 garlic cloves, peeled
2 cups chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.
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Photographs by Steve Giralt
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By rbcary
Stafford, VA
on May 02, 2013
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Wow. I like meat loaf. My family does not. This is the first time we ALL liked it.... and I think it was the lack of ketchup!!! I didn't do the garlic sauce.... the herbs & veggies + the mixture of meats + salt & pepper (I thought it was going to be too much... but it wasn't... the panko panade....just everything came together to make a simple & satisfying meatloaf. this is definitely a keeper. Served with mashed red potatoes & steamed carrots. Still can't get over how great this was.
By livelikeitsyourlast
on April 19, 2013
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I “was” a meatloaf hater. My mother would make it 2 or 3 times a year. Each time I would creatively figure out a way to not eat it or disguise it, or "accidentally" let it slide off my plate, so the dog would get it, etc. As an adult, the 2 times I tried to fix it, I hated it too. They liked it, not me. Now, I know why! Because the recipe my Mom used and the one I used are simply NOT worthy. This is the best recipe ever! I love it! It is a simple and clean one. And guess what? No ketchup! Ick! What a waste of meat, to slather in ketchup. This highlights the meats, and the simple combo of fresh herbs makes you crave each bite. Everyone has different tolerance levels to onions and garlic. For me, I eliminated the onions. And reduced the garlic a tad. I added herbs de provence b/c it is my fav. Wow! Now I can say I love meatloaf, and will be making this on request, or when I desire it. Thank you 1770! And thank you Ina for making us aware of it!
By matthewsthorpe
Los Angeles, Ca...
on April 14, 2013
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Ended up moist and holds together well, but not my "cup of tea". Followed the directions to the "T", but would have preferred my own recipe. In this day and age this is an expensive version to make, especially if you have to buy your own fresh herbs. Loved the garlic sauce, but will try making it with a rue to save time. Happy to have discovered the garlic sauce for the crazy garlic lovers of my family.
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