1770 House Meatloaf with Garlic Sauce

• Meat

  • 1 lb Ground beef
  • 1 lb Ground pork
  • 1 lb Veal, ground

• Produce

  • 1 1/2 cups Celery, small
  • 1 tbsp Chives or green onions
  • 10 Garlic cloves
  • 2 cups Onion
  • 1 tbsp Parsley, fresh
  • 1 tbsp Thyme, fresh

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 2 cup Chicken stock

• Baking & Spices

  • 1 1/8 tbsp Black pepper, freshly ground
  • 2 1/4 tbsp Kosher salt

• Oils & Vinegars

  • 14 tbsp Olive oil

• Bread & Baked Goods

  • 2 1/2 cups Panko bread crumbs

• Dairy

  • 3 tbsp Butter
  • 2/3 cup Whole milk

Found on thefoodcharlatan.com

Ingredients

• 2 tablespoons olive oil
• 2 cups onion, chopped (1 large)
• 1 1/2 cups celery, small-diced (2 stalks)
• 1 pound ground beef
• 1 pound ground veal
• 1 pound ground pork
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon chives or green onions, chopped
• 3 large eggs
• 2/3 cup whole milk
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 1/2 cups panko bread crumbs
• 3/4 cup olive oil
• 10 garlic cloves, peeled
• 2 cup chicken stock
• 3 tablespoons butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

• Preheat the oven to 350 degrees.
• In your largest saute pan, heat the 2 tablespoons olive oil. When it is hot add the onion and celery. Cook for 5-8 minutes until the onion is soft but not brown. Remove from heat and set aside.
• In a large bowl, add ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper.
• Blend the panko bread crumbs in a food processor until they are finely ground, then add that to the bowl with the meat. Add the onion and celery mixture.
• Combine the meat with your hands. This is the best way to mix meatloaf so that it doesnt get tough. Dont overdo it.
• Cover a large sheet pan with parchment paper. Use your hands to pat the meat into a flat rectangle. Then push the sides in to make a cylinder about 15 inches by 6 inches (spreading it out first prevents air pockets).
• Bake at 350 for 40 to 50 minutes, or use a meat thermometer to find out when it has reached 155-160 degrees F.
• Remove from the oven and let rest for a few minutes before slicing. Serve with garlic sauce.
• While the meatloaf is cooking, combine the oil and garlic in a small saucepan . Bring the oil to a boil, then lower the heat to low. Simmer for 10-15 minutes, until the garlic is a light golden brown. Dont burn it! Watch carefully. Strain out the oil and save it for another use (I used it for oven roasted potatoes).
• In the same saucepan (with the garlic still in it), add the chicken stock and butter. Bring to a boil. Lower the heat but continue to boil for 35-40 minutes, until it is slightly thicker. Use a fork to smash the garlic in the pan. Add the salt and pepper.
• Ladle the warm sauce over each serving of hot meatloaf.