1770 House Meatloaf with Garlic Sauce (Barefoot Contessa)
- 2 T EVOO
- 2 c (1 lg) chopped Spanish onion
- 1 1/2 c sm diced celery (2 stalks)
- 1 lb lean ground beef
- 1 lb ground veal
- 1 lb ground pork
- 1 T chopped fresh flat leaf parsley
- 1 T chopped fresh thyme
- 1 T chopped fresh chives
- 3 XL eggs, lightly beaten
- 2/3 c whole milk
- 2 T kosher salt
- 1 T fresh ground black pepper
- 2 1/2 c panko
- Garlic Sauce (recipe follows)
- Garlic Sauce
- 3/4 c EVOO
- 10 garlic cloves, peeled
- 1 c chicken stock
- 3 T unsalted butter at room temperature
- Kosher salt
- Fresh ground black pepper
Preheat oven to 350. Heat oil in lg salt pan over med heat. Add onion & celery & cook 5-7 min stirring occasionally until onion is translucent but not browned. Set aside to cool slightly.
Place beef, veal, pork, parsley, thyme, chives, eggs, milk, salt & pepper in lg mixing bowl. Put panko in food processor with steel blade & process until finely ground. Add onion & panko mixtures to meat mixture. Gently toss mixture together with clean hands making sure it's combined but not compacted.
Place piece of parchment paper on sheet pan. Pat meat into flat rectangle & press sides in until it forms a cylinder (15x6) down middle of pan. (To insure no air pockets.). Bake 40-50 min till thermometer is 155-160. Remove & allow to rest 10 min. Slice & serve hot with garlic sauce.
For Garlic Sauce: combine oil & garlic in sm pan & bring to boil. Lower heat & simmer 10-15 min until lightly browned. Be careful not to burn garlic or it will be bitter. Remove garlic from oil & set aside. (Can save oil for use in a vinaigrette.)
Combine chicken stock, butter & cooked garlic in med pan & bring to boil. Lower heat & cook at full boil for 35-40 min until slightly thickened. Mash the garlic with a fork, whisk in 1/2 t salt & 1/4 t pepper & taste for seasoning. Spoon warm sauce over meatloaf.