1770 Meatloaf

By JanetLynn198

Ingredients

• 1 lb ground veal
• 1 lb ground pork
• 1 lb ground beef
• 1 tbsp chopped fresh chives + 1tsp for sauce
• 1 tbsp chopped fresh parsley + 1 tsp for sauce
• 3 large eggs
• 1 1/3 cups finely ground panko
• 2/3 cup whole milk
• 1 tbsp kosher salt
• 1 1/2 tsp pepper
• olive oil
• 2 stalks of celery, finely diced
• 1 large spanish onion, finely diced
• 2 cups chicken or beef stock
• 8-10 cloves roasted garlic
• 3 tbsp butter, room temperature

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 350F. Place the veal, pork, beef, chives, thyme, parsley, eggs, panko, milk, salt and pepper in a large mixing bowl.

2. Heat a medium saute pan over medium-high heat and film it with extra-virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients.

3. Using clean hands, mix the ingredients until well combine and everything is evenly distributed. Place a piece of parchment paper on a sheet pan (it should have sides at least 1 1/2" 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 (14x5x2). Place the sheet pan in the oven and bake 40-50 mins or until a meat thermometer indicates an internal temperature of 155-160F. Remove the meatloaf from the oven and let it rest for 10 mins.

4. Meanwhile, for the sauce, combine the broth, roasted garlic and butter over medium-high heat and simmer for about 10-15 mins, until lightly thickened. Add 1 tsp of each of the chopped thyme, chives and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf to serve.