| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons good olive oil
- 2 cups chopped Spanish onion (1 large)
- 1 1/2 cups small-diced celery (2 stalks)
- 1 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh chives
- 3 extra-large eggs, lightly beaten
- 2/3 cup whole milk
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 1/2 cups panko (Japanese bread flakes)
- Garlic Sauce, recipe follows
- 3/4 cup good olive oil
- 10 garlic cloves, peeled
- 2 cups chicken stock, preferably homemade
- 3 tablespoons unsalted butter, at room temperature
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 810 |
| Total Fat | 63 g |
| Saturated Fat | 19 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 38 g |
| Cholesterol | 202 mg |
| Sodium | 874 mg |
Reviews
Perfect as written. I don’t care for meatloaf with ketchup so I didn’t think I was a meatloaf fan UNTIL I came across this recipe.
We prefer it smoked on the Traegar. Mind-blowing!
We prefer it smoked on the Traegar. Mind-blowing!
Wow!! I have been making this for some time and always get tons of compliments. Such an elegant meatloaf!! Thank you Ina, superb!!
Great meal!
This is the BEST meatloaf recipe I have ever had. The mixture of herbs, onions and celery add so much flavor. I am also not a fan of ketchup topped meatloaf and this garlic gravy/broth is perfect. This is the only meatloaf I will make! My friends and family agree
This meatloaf is such a wonderful departure from the traditional American style beef only meatloaf. It is rich and decadent balanced out with the fresh herbs. Truly a go to “foolproof” dinner. The garlic sauce is fantastic, light and slightly floral from the quick confit garlic. I do deviate from the recipe in that I use an immersion blender to create a very smooth sauce, use slightly less butter at the start, then I add a beurre manié at the end to thicken the sauce. Overall, I cannot recommend this meatloaf enough!
I’ve been using this meatloaf recipe for several years! It is the best meatloaf I’ve ever had! I have not used the garlic sauce as my husband hates garlic! I use a brown mushroom gravy that is delicious with it!
Excellent – took a bit longer to cook. Added mushroom gravy which was divine!
I’m giving this recipe 5 stars because it’s very good & made it more than once. It’s also featured in Ina’s Foolproof cookbook & it’s from Chef Kevin Penney’s restaurant. But Kevin’s recipe also shows on this site when you search 1770 house meatloaf & it has a number of differences. Which one is correct? With Ina’s version I was never able to get the gravy to come out…although Kevin doesn’t have the actual gravy recipe he references saving spices for the gravy, (not included in Ina’s version), which will try this time & will ignore the other differences between the 2 recipes (extra large eggs vs large, salted vs unsalted butter, 1 1/3 cups ground panko vs 2 1/2 cups panko)
This was a delicious recipe and a nice change from tomato based meatloaf. The garlic sauce was a bit thin and salty. I actually made a package brown gravy and then combined the two together. It was fantastic!
Very very good. I did take everyone’s advice and cut the salt in half. It is very is a nice change from the usual tomatoe relish or ketchup topping that is common for meat loafs. I am cooking for two so it is enough for two dinners or a large entrée for four. As usual, another wonderful Barefoot recipe.