Monday, November 26, 2012

Incredible Mouth-Watering Meatloaf

So I was flipping through my Food Network magazine and ran across this picture of something that looked absolutely delicious. And then looked to the side of it and it said MEATLOAF. Um, excuse me? Meatloaf isn't supposed to look this incredible. So right then and there I put my fear of meatloaf back in check and said "okay, I will make this and it WILL be as delicious as it looks" With that being said, I headed to the store and got to work! This recipe is an adaptation of the 1770 House Meatloaf Recipe from the luxury Inn & restaurant in East Hampton, NY! A few twix and tweaks and it turned out INCREDIBLE! (my pictures don't do it justice):


2 tablespoons extra virgin olive oil
2 cups chopped yellow onion
1/2 cup diced celery
1 pound ground beef
1 pound ground veal
1 pound ground pork
1 tablespoon chopped parsley 
1 teaspoons thyme leaves
1 tablespoon chopped chives
3 large eggs, lightly beaten
2/3 cup of skim milk
2 tablespoons kosher salt
1/2 tablespoon black pepper
3 cups panko (Japanese bread flakes)

Preheat oven to 350 degrees.
Heat the olive oil in saute pan over medium heat. Add the onion and celery and cook for 6 minutes or until the onion is translucent but not browned! Set this aside and let it cool for a little bit.
Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Then add the onion mixture and the panko to the meat mixture. Obviously, with CLEAN hands gently toss the mixture together making it combined throughout but not super compacted. Then place a piece of parchment paper on a cookie sheet and pat the meat into a large rectangle and then squeeze together to make sort of a cylinder. Bake for 40 to 50 minutes or until a thermometer inserted in the middle reads 160 degrees. Then remove from the oven and let it rest for about 8 minutes. Slice and serve hot with the garlic sauce (ingredients below):

Garlic Sauce

3/4 cup extra virgin olive oil
10 garlic cloves (peeled, DUH!)
2 cups chicken broth
3 tablepoons unsalted butter
kosher salt and fresh ground black pepper

Combine the oil and garlic in a saucepan and bring it to a boil. Lower the heat and simmer for 13 minutes until the garlic is lightly browned. Make sure you do not burn the garlic otherwise is will taste bitter. Remove the garlic from the oil and then set aside. Then combine the chicken broth, butter and cooked garlic and bring to a boil. Lower the heat and cook at a full boil for 38 minutes (it will be slightly thickened) When finished, mash the garlic with a fork and then whisk in 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Then it is ready to spoon over the warm meatloaf! YUMMY!
The pictures certainly don't do it justice. But let me tell you, it was INCREDIBLE! I ran some over to my foodie aunt and she devoured it (which was certainly an honor, because she's basically a professional!) But anyway, if you make it--leave a comment if you have any questions or just to say hey! I'd love to talk to you! Thanks for stopping by! 


  1. This looks delicious! I am definitely going to try this one!

    1. Thanks Melanie! Let me know how it turns out for you! xoxo