This adaptation of Ina Garten’s meatloaf recipe is comfort food at its best: a familiar dish, simple enough that it can be prepared during the week, but that has been elevated by adding a few key ingredients. The celery and thyme infuse the mix with intense flavor, and the garlic sauce works perfectly. The outcome is a delicious dish with moist texture: not your average meatloaf.
1770 house Meatloaf
- 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
- 2 pounds ground veal
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh chives
- 3 large eggs, lightly beaten
- 2/3 cup whole milk
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 1/2 cups panko
- Garlic Sauce
- 3/4 cup good olive oil
- 10 garlic cloves, peeled
- 2 cups chicken stock, preferably homemade
- 3 tablespoons unsalted butter or margarine, at room temperature
- Kosher salt and freshly ground black pepper
Preheat the oven to 350 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 to 160 degrees.
Remove from the oven and allow to rest for 10 minutes.
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.
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.