Herb and Garlic Meatloaf with Garlic Butter Sauce

• Meat

  • 1 lb Ground beef
  • 1 lb Ground pork

• Produce

  • 2 stalks Celery
  • 1 tbsp Chives, Fresh
  • 1 clove Garlic
  • 8 Garlic cloves
  • 1 cup Onion
  • 1 1/3 tbsp Parsley, fresh
  • 1 tbsp Sage, fresh
  • 1 tbsp Thyme, fresh

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2 cups Chicken stock, low sodium

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Canola oil
  • 3/4 cup Olive oil

• Bread & Baked Goods

  • 4 slices Bread

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/4 cup Milk

• Liquids

  • 1/2 cup Water

Found on letsdishrecipes.com

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 2 tablespoons canola oil
• 2 stalks celery, diced
• 1 clove garlic, minced
• 1 cup diced onion
• 4 slices bread
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4-1/3 cup milk
• 3/4 cup olive oil
• 8-10 garlic cloves
• 2 cups low sodium chicken stock
• 1/2 cup water
• 3 tablespoons unsalted butter
• 1 teaspoon chopped fresh parsley
• Salt and pepper, to taste

Directions

• Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
• Place the beef and pork in a large bowl.
• Heat the oil in a medium saute pan over medium heat. Add the celery, garlic and onion and cook until vegetables are soft, 5-7 minutes. Cool slightly, then add to the meat in the bowl.
• Add the parsley, chives, sage and thyme.
• Tear the bread into large chunks and place in the bowl of a food processor. Pulse a few times to form coarse crumbs. Add the bread crumbs to the meat mixture, along with the fresh herbs, eggs, salt and pepper, and 1/4 cup of milk.
• Mix until well combined. Let stand for 5-10 minutes. If mixture doesnt hold together well after 10 minutes, add additional milk, as needed, to reach desired consistency.
• Place the meat mixture onto the parchment lined baking sheet and pat it into a rectangle. Then press in the sides of the meatloaf to form a cylinder down the middle of the pan.
• Bake for about 40 minutes, or until meatloaf is browned and internal temperature reaches 160 degrees. Remove from oven and allow to rest for 10 minutes.
• While meatloaf cooks, make the garlic butter sauce. In a small sauce pan, combine the oil and garlic and bring to a boil.
• Lower the heat and simmer for about 10 minutes, until garlic is lightly browned. Do not let the garlic burn. Remove the garlic from the oil and set aside.
• In a medium saucepan, combine the chicken stock, water, butter and cooked garlic and bring to a boil. Lower the heat and simmer for about 30 minutes, until slightly thickened.
• Mash the garlic with a fork. Just before serving, stir in the parsley, then season with salt and pepper.
• Spoon the warm sauce over the meatloaf to serve.