1770 House Meatloaf | Recipes
Serves 6 to 8 | Level: Intermediate Photo: Quentin Bacon 2 tablespoons good olive oil2 cups chopped Spanish onion (1 large)1½ cups small-diced celery (2 stalks)1 pound ground beef1 pound ground veal1 pound ground pork1 tablespoon chopped fresh flat-leaf parsley1 tablespoon chopped fresh thyme leaves1 tablespoon chopped fresh chives3 extra-large eggs, lightly beaten2/3 cup whole milk2 tablespoons kosher salt1 tablespoon freshly ground black pepper2½ cups panko (Japanese bread flakes)Garlic Sauce (see recipe) 2 tablespoons good olive oil 2 cups chopped Spanish onion (1 large) 1½ 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 2½ cups panko (Japanese bread flakes) Garlic Sauce (see recipe) Preheat the oven to 350 degrees. Heat the olive oil in a large (12-inch) sauté 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. Slice and serve hot with the Garlic Sauce. Garlic Sauce 3/4 cup good olive oil10 garlic cloves, peeled2 cups chicken stock, preferably homemade3 tablespoons unsalted butter, at room temperatureKosher salt and freshly ground black pepper 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 ½ teaspoon salt and ¼ teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Duke's Cosmopolitan Cocktails Beginner Parmesan Smashed Potatoes Sides Intermediate Roasted Brussels Sprouts Sides Beginner Apple Crostata Dessert Advanced