1770 House Meatloaf

By karen1

Ingredients

• Garlic Sauce:
• 1 pound ground veal
• 1 pound ground pork
• 1 pound ground beef
• 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
• 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
• 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
• 3 extra-large eggs, lightly beaten
• 2 1/2 cups Panko bread crumbs (1 1/3)
• 2/3 cup whole milk
• 1 tablespoons kosher salt
• 1 1/2 tsp. freshly ground black pepper
• 2 tbsp. Olive oil
• 2 stalks of celery, finely diced (1 1/2 cups)
• 1 large Spanish onion, finely diced (2 cups)
• 3/4 cup olive oil
• 2 cups chicken or beef stock (low sodium)
• 8 to 10 cloves garlic peeled
• 3 tablespoons butter, at room temperature
• kosher salt and freshly ground black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees.

Place the veal, pork, beef, chives, thyme, parsley, eggs, milk, salt and pepper in a large mixing bowl. Put panko in food processor with steel blade and pulse until finely ground.

Heat olive oil in a 12" saute pan over medium heat. When the oil is hot, add the celery and onion to the pan and cook 5 to 7 minutes stirring occasionally , until onion translucent but not browned. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it and the panko to the mixing bowl with the other ingredients.

Using clean hands, mix the ingredients until well combined and everything is evenly distributed. Place a piece of parchment paper on a sheet pan (it should have sides at least 1 1/2 inches high to prevent grease runoff from the pan). Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf (about 14 1/2 inches long by 5 inches wide by 2 inches high). Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 to 160 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes. Slice and serve hot with garlic sauce.

Meanwhile, for the sauce, combine the oil and garlic in 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.(save oil for vinaigrettes) Combine chicken stock, cooked garlic and butter in medium saucepan and bring to a boil, lower the heat and cook at a full boil for 35 to 40 minutes, until lightly thickened. Mash garlic with fork, whisk in 1/2 tsp. salt, 1/4 tsp. pepper to taste and herbs for seasonings. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.