1770 House Meatloaf

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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.

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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!

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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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Excellent recipe. We used beef and pork and did not have fresh parsely. Added mushrooms to the sauce and it was excellent. The garlic is very strong and could do with less cloves by about 2-3 less. The flavors are simple and tasty.

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I'm usually not much of a meatloaf fan (my wife is, but this was REALLY good! My only change was to the sauce: I made a roux with the butter (added about 2T flour, then added the stock and garlic. Saved time; thickened very quickly and nicely, and didn't have to worry about overcooking. However you make this, DO NOT skip the sauce! Oh, I also only brought the temp to about 135-140 in the oven, and it rose another 5-10 while covered. Very moist, and still thoroughly cooked.

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Pretty good meatloaf with a killer sauce! Meatloaf is an "elusive" meal for me ... sometimes good, sometimes bad. This was better than most and I would HIGHLY recommend that you make the sauce with it. Instead of cooking the garlic in oil I baked the garlic cloves in aluminum foil with a little olive oil over them. Squeezed out the soft morsels and added to the rest of the gravy ingredients. Agree with the reader above who said 40 minutes is too long to "boil" the gravy to reduce. I kept it on low and just kept an eye on it until it reached the consistency I wanted. Will be making this again!

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Best meatloaf ever! I didn't think this would be very good, because it didn't have anything special in the meat, and I did not add all the salt. The garlic sauce was superb, but I knew that 40 minutes at a full boil would reduce it to practically nothing, and it did. So, we had very little of the gravy, but just enough to know I need to do something different on the left overs. There is another receipe for the same meatloaf in this site using roasted garlic and only simmering for 20 minutes. Left overs tomorrow night - can't wait. And, this is so good - meatloaf for Easter.

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The best meatloaf EVER, made it few times already, it's a hit every time!!!!! Leftovers are great for sandwiches ... Thank you Contessa

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This was NOT just an ordinary meatloaf...i thought twice about making the sauce because only ketchup goes with meatloaf....omg...so glad i did! This is a keeper...the filet of meatloaf and the sauce puts it over the top for sure. Thank you Ina!!!

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Fine, but drop eggs and sub 1t gelatin...mixed with one of the liquids, and add peppercorns whole.