1770 House Meatloaf with Garlic Sauce

1770 House Meatloaf with Garlic Sauce

One time in college my best friend/roommate Sarah and I each came back from Christmas break with the exact same pair of polka-dot rain boots from Target. Same color. Same size.

I’m in Texas visiting her this week, and it took us about 30 seconds of being together to realize that we have the exact same turquoise and purple iPhone case. The exact. same. one.

1770 House Meatloaf with Garlic Sauce

We are pretty much kindred spirits. The only drawback is that now her 4-year-old son thinks my phone is hers, and steals it when I’m not looking to take a thousand selfies every day.

Eric is back home slaving away while I take a girl’s trip to visit my best friend and sister. And by girl’s trip I mean all of the children are involved, so it’s not really one of those. We went to Walmart today with all 5 of our kids. We bought limes and diapers. It took 2 hours.

I’m not complaining though. It’s easier to dodge People of Walmart photographers if you’re in a group.

1770 House Meatloaf with Garlic Sauce

I woke up on my birthday last year majorly missing my sister Laura, who lives in Dallas. I’ve never visited, so I asked for tickets to see her for Christmas, and here we are. My friend Sarah also lives in Texas (7 hours away) and I thought it would be a great idea to rent a car one way to see her too. This was before I remembered how much I LOVE taking road trips with small children, so extra bonus for me!

Really though, we’re having so much fun. Time and space got nothin on kindred spirits.

1770 House Meatloaf with Garlic Sauce

Meatloaf. I mean, other than bread, pretty much anything that has the word “loaf” in it is going to have a hard time sounding appetizing and winning beauty contests. Calling it “1770 House Meatloaf” definitely adds a little pizazz, so thanks for that Ina. Yes, this is a Barefoot Contessa recipe, so of course it is the best meatloaf I’ve ever had. It’s tender, moist, and flavorful. Pure comfort food.

1770 House Meatloaf with Garlic Sauce

Why have I never thought of making gravy to go with meatloaf? So much better than sugary ketchup. (Let’s not get confused here: I love ketchup. But I do prefer savory sauces with meat.) And this is not even gravy. It’s garlic sauce. 10 cloves of garlic? Enough said.

My mom used to make people guess what was in her meatloaf, because she was always just throwing in whatever was in the fridge. You know, just in case meatloaf wasn’t adventurous enough for you already.

1770 House Meatloaf with Garlic Sauce

But this recipe is pretty basic. The fresh herbs and garlic sauce take it to a whole new level. Plus it’s HUGE, so it’s great for feeding a crowd. Or you could freeze half for a later meal.

Do you guys give up? Or are you thirsty for more?
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1770 House Meatloaf with Garlic Sauce

Yield: 6-8 servings

Ingredients

    For the meatloaf:
  • 2 tablespoons olive oil
  • 2 cups onion, chopped (1 large)
  • 1 1/2 cups celery, small-diced (2 stalks)
  • 1 pound ground beef
  • 1 pound ground veal
  • 1 pound ground pork
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon chives or green onions, chopped
  • 3 large eggs
  • 2/3 cup whole milk
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 1/2 cups panko bread crumbs
  • For the Garlic Sauce:
  • 3/4 cup olive oil
  • 10 garlic cloves, peeled
  • 2 cup chicken stock
  • 3 tablespoons butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

    For the meatloaf:
  1. Preheat the oven to 350 degrees.
  2. In your largest saute pan, heat the 2 tablespoons olive oil. When it is hot add the onion and celery. Cook for 5-8 minutes until the onion is soft but not brown. Remove from heat and set aside.
  3. In a large bowl, add ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper.
  4. Blend the panko bread crumbs in a food processor until they are finely ground, then add that to the bowl with the meat. Add the onion and celery mixture.
  5. Combine the meat with your hands. This is the best way to mix meatloaf so that it doesn't get tough. Don't overdo it.
  6. Cover a large sheet pan with parchment paper. Use your hands to pat the meat into a flat rectangle. Then push the sides in to make a cylinder about 15 inches by 6 inches (spreading it out first prevents air pockets).
  7. Bake at 350 for 40 to 50 minutes, or use a meat thermometer to find out when it has reached 155-160 degrees F.
  8. Remove from the oven and let rest for a few minutes before slicing. Serve with garlic sauce.
  9. For the Garlic Sauce:
  10. While the meatloaf is cooking, combine the oil and garlic in a small saucepan . Bring the oil to a boil, then lower the heat to low. Simmer for 10-15 minutes, until the garlic is a light golden brown. Don't burn it! Watch carefully. Strain out the oil and save it for another use (I used it for oven roasted potatoes).
  11. In the same saucepan (with the garlic still in it), add the chicken stock and butter. Bring to a boil. Lower the heat but continue to boil for 35-40 minutes, until it is slightly thicker. Use a fork to smash the garlic in the pan. Add the salt and pepper.
  12. Ladle the warm sauce over each serving of hot meatloaf.

Notes

You do not have to use veal for this recipe to be awesome. Instead use 1 and 1/2 pounds each pork and beef.

http://thefoodcharlatan.com/2014/02/21/1770-house-meatloaf/

Source: lightly adapted from Food Network

1770 House Meatloaf with Garlic SauceSlice your celery the thin way before you chop it to get the small dice you need.

1770 House Meatloaf with Garlic SauceYou want your bread crumbs to look like this.

1770 House Meatloaf with Garlic SaucePat it into a rectangle…

1770 House Meatloaf with Garlic SauceThen mold it into a cylinder to prevent air pockets.

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Raspberry Balsamic Meatballs (Slow Cooker):

Slow Cooker Raspberry Balsamic Meatballs from The Food Charlatan

Comments

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Comments

  1. Kris says

    I just put this on my weekly menu list last night for eating this coming week! Great minds think alike! Linda and I made together at her house right after we both bought the book it was in. It’s different than the meatloaf I always make – ketchup variety- and really delicious.

    Glad you are having fun!

  2. says

    Every time I think your photos can’t POSSIBLY get any more beautiful, they do. I’m sitting here thinking “how in the world did she make meatloaf look beautiful? HOW??” I literally thought to myself when I clicked on this post that the first photograph is frame-worthy. Open an Etsy shop and sell prints, haha. ;) You do a phenomenal job, Karen!
    Claire @ Lemon Jelly Cake recently posted…Sweet Cream Ice CreamMy Profile

    • says

      HA!! Oh my gosh can you imagine having a meatloaf staring down at you from the wall? Haha. Beautiful meatloaf or not, I think I would rather have like, I don’t know, brownies, or an ice cream cone. Or bacon and eggs, a la Ron Swanson :)

  3. says

    One are one brave woman, one trip, two locations, two children. Bravo! And bravo for this, you’ve actually made meatloaf look appetizing, brilliant. I must take notes. I hope you took the meatloaf out of the oven, and said to yourself, “How easy was that?!” :)

    • says

      Thank you Lucy! Now that I think about it, I have no idea how I even got that gravy shot. I can’t do the camera with my left hand, and i know I was by myself for the shoot…maybe my left arm was like awkwardly arced over above? Probably, haha. Ah, food blogging.

  4. Janice says

    I used to have a lot of fun making crazy meatloaf concoctions! At least they were tasty, tho ketchup was a given :) But I think yours is much more beautiful than any meatloaf I ever made!

    • says

      I know, Ina is the best . I like turkey meatloaf too, I have a recipe with a red pepper sauce that is really good. I bet you could totally sub turkey in this, or at least go half and half.

      My brain just registered that you posted grapefruit donuts…..what!!! Heading over!!!

    • says

      Ha! I like the loaf of meat idea. Gross. It still isn’t as bad as Enchilada Loaf, a staple in my mother’s house growing up. (think ground beef, cinnamon, velveeta, and fritos). No amount of garlic sauce could have saved that train wreck.

    • says

      Thanks Lindsay! It reminds me of this youtube video I saw once of this little girl trying to swipe the page of a magazine and getting frustrated that it wasn’t working. Ha! Kids and technology indeed.

  5. says

    Wait wait wait, I have a turquoise and purple iPhone case! Betcha it’s the same one! ;) This looks absolutely delicious. And oh my gosh, loving the garlic sauce. Sign me up. I am totally pinning this and making it for the family I nanny for ASAP. And despite your instagram sneak peek, these photos are stunning, lady! Absolutely gorgeous. So no more instagram sneak peek bashing. ;) Hope you’re having a fun trip!
    Erin | The Emerging Foodie recently posted…Lean and Green Fruit SmoothieMy Profile

    • says

      I bet we totally do have the same case Erin! I think it’s like the cheapest one out there, so probably tons of people have it. But whatever, you are still officially invited on my girls trip, the phone gets you in. Yeah, just come! :)

      And thanks for all the compliments! You know how it is though; the pictures always look way different on your computer than they do on the tiny screen of your camera. At least for me! I’m always like, oh these suck. And then they turn out not so awful a lot of the time. :)

    • says

      Isn’t it funny how the more time you spend with someone the more similar your tastes become? At least with girlfriends anyway. Pretty sure I’m not going to be getting into Star Trek with my husband any time soon :)

    • says

      We ARE kindred spirits Dianna! i love that you even mentioned this sauce in your post (I’m assuming it’s the same meatloaf…how many does Ina have??) Meatloaf as a transport for sauce :) Love it. Thanks for commenting, sorry it took me forever to get back to you, I was visiting my sister in TX and didn’t want her to know how much of a blogging freak I normally am, so I’ve been slacking. :)

  6. Nancy says

    Just the two of us, so a three pound meatloaf is a bit excessive. Any thoughts about freezing – would it be best to freeze before or after baking the meat loaf? I know I could cut the ingredients, but if I’m going to do the work, I may as well get a few meals out of it. Not efficient, just lazy. Thanks in advance, and thanks for sharing the recipe.

    • says

      Hi Nancy! When I made this, I cooked it and then froze some of it. I even froze the garlic sauce (separately). It worked great. You will lose some moisture of course, but I still thought it was really good. If I were planning ahead though, I would divide the meatloaf into 3 portions and freeze 2 of them raw. Then just stick it in the fridge for a day or two to thaw it and bake like normal (adjusting time of course). Make all the garlic sauce, divide it into 3, and freeze two portions. Let me know how it works out Nancy! Hope you enjoy it!

  7. Sarah says

    Hi, this looks delicious! Just wanted to make sure I’m reading the directions right. You boil the garlic sauce for 40 minutes, twice? So almost an hour and a half? It seems step 12 is just repeating steps 10 and 11. Thank you!

  8. Ann says

    I have been making my meatloaf like this for years….the only difference is I roast the garlic in the oven and infuse it in brown gravy. My family loves this and I have to make a 6 lb meatloaf at all times so there are leftovers for sandwiches. Your photos are amazing!!!!!!!!!!!!!! Keep on doing what you do!

    • says

      Ooh I love the roasted garlic idea! And I imagine someday my kids will grow up and I will have to make 6 pounds at a time too :) Thank you for commenting Ann, it’s so nice to hear from you!

  9. Courtney says

    Hello Karen , Your website is absolutely beautiful and your recipes look divine i’m soo glad i stumbled upon it.I have a quick question i was just wondering if i could substitute carrots instead of celery? Thanks Courtney

    • says

      Hi Courtney! Thank you so much! Yes, I think carrots would taste good in this! When you saute them, make sure you go long enough that the carrot is fork tender. Other than that follow the recipe I think! Happy cooking!

  10. Kieran says

    I’ve been making this loaf for a couple of years. “1770 House Mealoaf” is not a fancy made up name. It is the name of a restaurant and Inn in East Hampton New York. Ina Garten has a home and does her show from this town and it is where the recipe comes from. Think I’ll make one tonight!!

  11. McKenzi says

    I love salt but read the original recipe and the reviews and cut the salt down to 1 Tablespoon and also didn’t use salt in the garlic sauce once it reduced down. Hands down the BEST meatloaf I’ve ever made! And I have an amazing recipe from my grandma. Shhhh…don’t tell her! ;) Thanks for the recipe!

  12. Doreen says

    Love this recipe! Much better than Mom’s! Making it tonight for my extended family. I know they’ll love it! Thanks

  13. says

    Is the salt measurement for the meatloaf correct? I just made this and it is waaaay too salty. Now I am trying to figure out how to salvage all this meat.

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