This is not your usual tomato based meatloaf. It is the 1770 House meatloaf which is loaded with garlic and fresh herbs and is absolutely delicious!
Ina Garten made this 1770 House meatloaf recipe famous when her friend, Chef Kevin Penner of the 1770 House in E Hampton shared the recipe with her. Here’s his link: https://thefoodcharlatan.com/1770-house-meatloaf/. Ina later featured this meatloaf on Food Network’s show, The Best Thing I’ve Ever Eaten. I ran across this recipe, and decided I’d try it, then share it with you.
This meatloaf is garlicky, loaded with fresh herbs and is crazy good! This recipe will serve about 6 and would be perfect with my garlic cauliflower mash as a side dish. Click on this link for my recipe.
http://www.the2spoons.com/love-this-roasted-garlic-cauliflower-mash/
Fabulous – Garlicky, 1770 House Meatloaf
What speaks Sunday lunch more than meatloaf? It is one of the ultimate comfort foods and almost everyone loves a meatloaf. My Mom would make meatloaf when I was growing up. She would have it for weeknights and many times after Church on Sunday’s. This 1770 House Meatloaf is perfect for dinner with guest or a casual dinner at home with the family. Even my picky cowboy thought this meatloaf was delicious.
I’d serve this 1770 House meatloaf with mashed potatoes or my cauliflower mash; a fresh green vegetable like sautéed spinach would compliment this garlicky meatloaf . A green salad will round this meal out!
I know this is different than the meatloaf you normally make, but it is delicious and give it a try! It’s really good.
Fabulous – Garlicky, 1770 House Meatloaf
Ingredients
- 2 tbsp olive oil
- 2 cups spanish onion, chopped (1 large)
- 1 1/2 cups small diced celery (2 stalks)
- 1 lb ground beef
- 1 lb gound veal
- 1 lb ground pork
- 1 tbsp chopped fresh flat-leaf parsley (Italian Parsley)
- 1 tbsp chopped fresh thyme leaves
- 1 tbsp chopped fresh chives
- 3 extra-large eggs, lightly beaten
- 2/3 cups whole milk
- 2 tsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 1/2 cups panko (Japanese bread flakes)
- Garlic Sauce, recipe follows
Garlic Sauce
- 3/4 cup good olive oil
- 10 garlic cloves, peeled
- 2 cups chicken stock, preferably homemade
- 2 tbsp unsalted butter, at room temperature
- kosher salt, freshly ground pepper
Instructions
- Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly. Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground. Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it’s combined but not compacted. Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle, reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce. Garlic Sauce: Combine the oil and garlic in a 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. (I save the oil for vinaigrettes.) Combine the chicken stock, butter, and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.
