I admit I am stealing this whole recipe….but, read on!
1770 House Meatloaf
Ina Garten made this meatloaf some time ago. It was tagged the Best Meatloaf I Ever Had. The blogger I stole it from said, “I liked that it was a change from the run of the mill tomato (or ugh…ketchup) coated meatloaf. Not that a tomato sauce is bad, as in my opinion, all is good with tomato sauce. This lighter sauce with specks of herbs and roasted garlic is ladled on the sliced meatloaf upon serving soaking into the tender meat for a drippy, yummy mouthful”.
The Blogger suggest, and I agree, “prepare the meatloaf on a baking sheet, this will be a more rustic look of the meatloaf, this way, not the formed block out of a loaf pan”. The sauce will quickly come together while the meatloaf rests. Add flour (or cornstarch could be used) to the sauce ingredients to thicken it slightly. I used the cornstarch, it was lighter, more velvety looking, in my opinion.
The original Blogger said, “Leftover meatloaf is always good; I like to sandwich it up in fresh-baked rolls…! Meatloaf leftovers, ARE ALWAYS GOOD no matter your preference, hot or cold, sandwich or platter. I’ve even had the leftovers with fried eggs in the morning, a wonderful brunch item, sliced very thin, with a drizzle of Hollandaise Sauce and cracked pepper, on the eggs.
The pictures are from the original Blog…..I will add additional photos at a later time to showcase my version, until then, these photos are just great.
Adapted from 1770 House Meatloaf
1 pound ground veal
1 pound ground pork
1 pound ground beef
the cheaper mix, of ground beef the better..fat is a necessary ingredient
1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
(substitute 2 tablespoons of cilantro, for a more Hispanic flare)
3 large eggs
1 1/3 cups finely ground Panko (place Panko in food processor to finely grind)
I love Panko, but it does add a bit to the final cost. Substitute homemade or generic Italian breadcrumbs
I changed it to generic Italian Bread crumbs….your choice
2/3 cup whole organic milk (once again, none organic milk will reduce the cost)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 stalks of celery, finely diced
1 large Spanish onion, finely diced
2 cups chicken stock, homemade or good quality purchased
(if you use “low sodium stock, you can adjust the salt easier after baking)
8 to 10 cloves roasted garlic
3 tablespoons butter, at room temperature
3 tablespoons flour or cornstarch
Preheat the oven to 350 degrees. Place the veal, pork, beef, chives, thyme, parsley, eggs, bread crumbs, milk, salt and pepper in a large mixing bowl.
Heat a medium sauté pan over medium-high heat with olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients. While I use this step, I’ve found that in the interest of time….adding the onion and celery, if chopped finely, can be added raw.
Mix the ingredients until well combined and everything is evenly distributed, using your hands is the best kitchen tool. Place a piece of parchment paper on a baking sheet pan. Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf. Bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 to 160 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes.
Meanwhile, for the sauce, combine the butter and flour and cook a few minutes to combine and thicken. Pour in the broth and roasted garlic and simmer over medium high heat for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and or cilantro/parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.