1770 House Meatloaf (Ina Garten Meatloaf Recipe)
This Ina Garten Meatloaf recipe is the best I’ve ever had. It’s tender, moist, and flavorful. The delectable garlic meatloaf sauce makes it extra fancy and tasty. Pure comfort food.
Originally posted February 21, 2014
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.
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.
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.
How to make Ina Garten Meatloaf
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.
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.
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.
Slice your celery the thin way before you chop it to get the small dice you need.
You want your bread crumbs to look like this. I like Panko bread crumbs.
Pat it into a rectangle…
Then mold it into a cylinder to prevent air pockets.
Making 1770 House Meatloaf 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. It’s an Ina Garten meatloaf, alright.
If you really want to pull out all the stops, make this meatloaf with Aunt Shirley’s Famous Creamy Mashed Potatoes. Meatloaf and potatoes, there’s no greater combo, right? You could also do these 3 Ingredient Roasted Potatoes with Crunchy Onions. And how about a Green Salad with Feta and Beets to go with it? Yum.
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1770 House Meatloaf (Ina Garten Meatloaf Recipe)
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 parsley, fresh, chopped
- 1 tablespoon thyme, fresh, chopped
- 1 tablespoon chives , chopped, or green onions
- 3 large eggs
- 2/3 cup whole milk
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 2 & 1/2 cups panko bread crumbs
For the Garlic Sauce:
- 3/4 cup olive oil
- 10 cloves garlic , peeled
- 2 cup chicken stock
- 3 tablespoons butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
For the meatloaf:
- Preheat the oven to 350 degrees.
- 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.
- In a large bowl, add ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper.
- 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.
- 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.
- 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).
- Bake at 350 for 40 to 50 minutes, or use a meat thermometer to find out when it has reached 155-160 degrees F.
- Remove from the oven and let rest for a few minutes before slicing. Serve with garlic sauce.
For the Garlic Sauce:
- 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).
- 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.
- Ladle the warm sauce over each serving of hot meatloaf.
Notes
Nutrition
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For the sauce, has anyone used garlic power instead of the regular garlic? i dont feel like going to the store for 1 thing. I though of using the garlic powder since you set all that oil aside anyways.
Hi Monika, I don’t think it will be quite the same, but let me know if you try it out!
I’m a trained professional chef and this is HANDS DOWN the best meatloaf I’ve ever had or made (and that’s BEFORE I added the garlic sauce). Perfectly seasoned, juicy, and needs nothing extra. Makes a HUGE amount, but that means extra for freezing (I made two smaller loaves instead of a giant one). The only bad thing was I couldn’t stop going back for seconds and thirds. My sister (a vegetarian for 25 yrs.) had to have some after the AWESOME smells and my raving moans. She too lost her ever-lovin’-mind!
I’ve been following you since forever. I have to tell you: You are without a doubt the funnest & wittiest food blogger ever. Just sayin’!
You are the sweetest thing Jana!!! You have no idea how much that means to me 😍 I try to make my blog a little less computer robot and a little more human, and I’m so glad it’s showing 😂 thanks for taking the time to tell me that. You made my day!
Hello. Can this be put together the day before then cooked 24-48 hours later? I will make the sauce the day of serving.
Hi MC! Yes totally! Meatloaf is the perfect make ahead meal! Enjoy :)
Quite literally the best meatloaf I’ve ever made. I rave about it to people. It also makes an amazing meatloaf sandwich the next day as well. I substituted venison and turkey for the meat (what we had on hand) and it was superb. We’ve loved every recipe we’ve tried on your site and they are always go to’s for us. Thanks for creating these wonderful recipes!
Growing up my Mom made the catsup variety and I hated it…that is until I realized it was the catsup top that I disliked. Lucky for me that was the part my sister liked the best. I would cut off the top, give it to my sister, and dig in to the rest. Even as a child I was a problem solver-HA!
When I saw Ina make this on B.C. I knew I had to try it. It really is the best. If you really want to put your dinner over the top, serve it with oven roasted broccoli. When ready to serve, pour some of the garlic sauce on the broccoli and a squeeze of fresh lemon juice. Food Nirvana.
Does it really only serve 6? I read people’s comments that it makes a lot. I’m having 8 ppl over. Should I make 2 of them and if so how long should I cook it?
Hey Nancy! Thank you for catching that! The meatloaf actually serves 12 and I’ve updated the recipe. So sorry about the confusion! Thanks for chiming in!
If I wanted to make only half the recipe (as opposed to making two loaves and freezing one) does it change the cooking time to make a smaller loaf?
Hi Lee, this recipe only makes one loaf? but you can definitely halve the recipe. I would reduce the bake time by maybe 10 mins? I’m not sure, use a meat thermometer to check!
Made this wwith only one twist, mashed potatoes on top n then under broiler to finish. They loved it. Wasn’t sure to do that with the garlic sauce because I’m a novice but I guess it worked. Thank you
I have made this my go to meatloaf recipe! I grew up with my Mothers version of meatloaf and it was horrible! This version sure has changed my mind regarding meatloaf!…..and the garlic sauce is a must! It does make a lot, so I’ve made three and put two in the freezer.
For some reason it always makes me crack up when people discover a decent recipe for something that mom made that was utterly terrible, hahaha!! So glad you found one better than mom’s ;) Thanks for chiming in Sharon! Great idea freezing for later!
Made this tonight with beef & pork. Wow! That garlic sauce takes it to a whole new level. My entire family loved it, as well. Also we love Your Tziziki sauce & onion soup potatoes.
I am putting this together tonight to cook tomorrow. I making it for my boyfriend and I. He has a struggle with low iron. Do you think I could add some baby spinach into the mix? And if so, since it’s going to be baked in the oven do you think I can put the baby spinach in raw?
Hi Donna! yes, you can totally add spinach in that’s a great idea. You can add it in raw I think. I would chop it up finely so that it doesn’t mess with the texture of the meatloaf. and don’t add more than about 1 cup chopped. Enjoy!
This is my go to meatloaf recipe now! It’s the best!
This garlic sauce is the best tasting thing I have ever had! It is so good I can drink it! Thank you!
So much better than plain ol ketchup right Annette?? So glad you enjoyed it. Thanks for reviewing!
Can I substitute avocado oil for olive oil?
Hi Kristel! I haven’t tried that. I think you will lose some of the intended flavor in the garlic sauce. But Avocado oil is very neutral so it could work. Let me know how it goes!
I made this last night and it is awesome! My husband really liked it too. I served it with some garlic mashed potatoes and a salad. I plan to add this into the dinner rotation. Thanks for sharing this delicious recipe Karen!
This would be so good with potatoes and a salad! I wish it was my dinner tonight! Thanks for commenting Cindy, I’m so glad you enjoyed it.
This is absolutely the best meatloaf recipe I’ve ever used.
That’s awesome Sharon! I’m so glad you liked it, thanks for reviewing!
Can you make the 1770 House Meatloaf ahead of time and freeze it for later use?
Hi Denise! Yes, meatloaf freezes beautifully. Seal it well. Enjoy!
Followed directions but did add julienne carrots diced very small. Came out perfect!! Didn’t fall apart. Best meatloaf I’ve ever made. Husband not a real fan of meatloaf, but he loved this one & had nothing but compliments for it. Will definitely make again.
Ooh love the carrots addition! Any way to add extra veggies is a good idea. I’m so glad you guys liked the recipe, thanks for commenting!
I would but I would add ground pork rinds instead of bread crumbs for our Keto diet.
Genius!!
Hands down the best meatloaf I ever made.
Woohoo!! :)
way too much salt in the meatloaf, otherwise really good
This meatloaf is TO DIE FOR!! Oh my gosh, I dream about it. And you must have mashed potatoes with it, too. The recipe says it’s huge, which it is, but it’s so delicious you won’t mind having leftovers!
Mashed potatoes and meatloaf is the best combo!! Thanks for the review Erin!
I made this tonight for dinner. It’s definitely one of those recipes that takes some time to make. It had amazing flavor and I loved the garlic sauce. However I would cut the breadcrumbs in half next time because it came out super doughy. It was kind of like eating a meatloaf sandwich, which wasn’t bad but it was just kind of a waste of breadcrumbs. I think less would make it meatier. I will definitely be making this again with my own twist on it! YUM!
Hey Amber, yes, it’s a meatloaf labor of love! I’m glad you like the recipe.
How garlicky is the sauce? Like, do you reek for days of garlic? I love garlic, my family….not so much. I usually cut the amount in half, but even 5 cloves sounds like 4 too many😉.
Hm that’s a good question Marilynne. I’m afraid I might be biased because I love garlic! I would tell you to just do as many as you think your family would like, but then I would worry that the sauce would be bland. Maybe try it with 3-5 small cloves and see what you think?
This is a lot of meatloaf. I put all sauteed herbs withonion and celery into blender and pulsed all together 4-5 times, then dumped all into meat. Much easier. The garlic ssuce is amazing on anything.
Oh, i forgot to say, I cut the salt to two teaspoons and left it out of the sauce.
Genius hack Judie! Thanks for the tip!
So I made this yesterday, As I was prepping ingredients I noticed you put 2 tablespoons of salt, To me that sounded way too much plus ground beef is already high in sodium, so I decided to add 1 tablespoon and was still skeptical. Well I was right it still was way too much, The salt over powered the whole meat loaf and was way to salty for me, Others ate it but they also said it was too salty. The garlic sauce was also good but did not really help as that too also required salt. However I do plan to try and make it again and maybe just add 1 or 2 teaspoons of salt.
Hey Danyelle! Are you using table salt or kosher salt? That can make a slight difference, but definitely not a tablespoon’s worth. I’m sorry it didn’t work out for you!
Yes I used Kosher and I only used half of what your recipes stated (1 tablespoon instead of 2 tablespoons) but I will make again I will just use 2 teaspoons because it does look good!
Whoops! I posted my comment before finishing! Anyhow, the loaves came out beautiful — I cooked them an hour plus, probably needed it as they were in a pan. The bacon adds a smoky touch. There was a sea of vegetable juices and fat from the bacon, which I poured off. The meat did not need it — needless to say, it didn’t need the butter sauce, either. I just had a slice, and it’s yummy! (My little dog snapped up the still-warm pieces I gave her, too.) Will freeze the smaller loaf and part of the larger one for later meals. Thank you for this wonderful recipe! I will try making these loaves without a pan the next time, to try for a crust.
Ooh you added bacon? That sounds delicious! And I agree, you hardly even need the sauce! It’s so good all by itself. Thanks so much for the comment, I’m glad you enjoyed it!
Maybe the first part of my post got lost. Yes, an old recipe from a French-American chef, Louis P. DeGouy, put strips of bacon across what he called his “meat and vegetable loaf,” which he cooked in a round bowl-like container. The bacon strips were later removed. I cooked this (1.5 lbs) is one regular and one small meatloaf pan. I minced the garlic and sauteed it together with the onions, celery, sliced mushrooms, and chopped half tomato. (The loaf was 2/3 beef and 1/3 pork.) Yesterday I had a sandwich with this cold meatloaf, and it was soooo good. Thanks again — have been searching for a go-to meatloaf recipe for a long time. When I served it warm to friends, they loved it. Food, and sharing it, is such a blessing in our lives, isn’t it?
This was a hit in our house! Even by “picky husband”!Much better than than standard ketchup topped old school meat loaf! The Garlic sauce was pretty tasty as well!
Thanks Sharon! I’m glad it was a hit! Those picky husbands :)
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.
Hi Stef! The salt measurement is correct. Did you use table salt? That would make it too salty, probably. Kosher salt weighs less than table salt. 2 tablespoons kosher salt does NOT equal 2 tablespoons table salt. I’m sorry your meatloaf was salty!
I used pink Himalayan sea salt. Never use kosher so I wasn’t aware. Now I know.
I live in Nashville, my best friend lives in Minnesota and my sisters are in Colorado and in California! Some days I miss them so much it hurts! So I totally understand this!! Thank goodness for Skype!
Love this recipe! Much better than Mom’s! Making it tonight for my extended family. I know they’ll love it! Thanks
Glad you like it Doreen, have fun with your family tonight!
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!
Thanks McKenzi! I like the recipe as written, but I love me some salt :) So glad you like it!
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!!
Thanks for the info Kieran! Enjoy!
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
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!
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!
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!
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!
I had the same step on there twice Sarah! Thanks so much for catching that. I changed the recipe so it should make more sense now. Just refresh the page. Thanks for commenting! Happy meatloaf! :)
If it tastes half as good as your pictures look, we will be very happy!
Thanks Sarah! You just made my day :)
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.
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!
I have a cookbook that introduced me to the wonders of meatloaf sandwiches. You just add red onion slices, spicy mustard and slices of meatloaf. That’s it. They are so good that I often would make a meatloaf for the sandwiches! It’s a fabulous way to use one up that otherwise would need to be frozen. Meatloaf sandwiches people! They are the bomb. 😉
Oh man, I’ve been dying to try this recipe ever since I saw it on The Barefoot Contessa. It’s been printed and hanging out in my kitchen for months! And I have to say, even though meatloaf isn’t normally a beautiful food, your photos of this meatloaf are so gorgeous! I’m super impressed.
You seriously have it hanging in your kitchen?? That’s awesome. Thanks for the compliments on my photos Lori, means a lot coming from you! :)
I just realized that we both posted meatloaf recipes within days of each other, and we both mentioned Ina in our post! Talk about kindred spirits. ;) Love the sauce that goes with this! Looks perfect.
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. :)
My best friend from college and I are so similar! We don’t buy the exact same things, but pretty close! So fun. And this meatloaf looks so great Karen! I love meatloaf and it’s one of my husband’s favorite dinners!
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 :)
Your mum is right…Meatloaf is great for just throwing in a few leftovers ;)
It’s true Mariana! She used to make us guess what was in it :)
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!
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. :)
Your pictures are just beautiful! It looks delicious! And so funny about your friend’s son taking selfies – it amazes me how kids know technology. :)
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.
The concept of a “girl’s trip” sure changes once you have kids, right?? I fear the days of relaxation are permanently behind us. :)
I’ve never been a meatloaf fan (in fact, I like to call it “loaf of meat” to make it sound extra-sketchy) but adding garlic sauce could totally change my mind! This looks and sounds fantastic!
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.
This looks amazing! Love experimenting with different meatloaf recipes so I have to try this. What could I use in place of the veal? I don’t think any of our local grocery stores carry veal. Thanks!
Hi Emily! I usually just do half pork and half ground beef! Great question!
Excellent! Thanks for your reply. I am so so excited to make this! Thanks for sharing a meatloaf recipe that is not the ketchup variety… 😉
That should work, thank you! I am so so excited to make this! Thanks for sharing a meatloaf recipe that is different than the run-of-the-mill ketchup variety…😉
Meatloaf is one of the hardest things to photograph and you nailed it! I’ll have to give this recipe a whirl. I usually make a turkey one, but you can’t go wrong with Ina ;) Have a great trip visiting your sister and friend :)
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!!!
You had me at “10 cloves of garlic” :) I’m definitely going to have to try this – any idea if it’s good to freeze?
RIGHT Laura??? That’s what I thought too. And yes, I actually froze half of this meatloaf for another meal. I froze the garlic sauce too. Works great!
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!
And remember the prizes you used to give out if we guessed right? haha. Good times.
I saw the photo of you pouring that garlic sauce on your meatloaf and followed the tantalizing aroma over here. Beautiful job. I love it.
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.
Well done on the meatloaf pics Karen! It really looks so good!
Thanks Julie! Your food always looks so beautiful, so I take this as a huge compliment :)
This looks soo juicy and tasty too! I love meatloaf and the sound of garlic sauce sounds amazing!
Thanks Connie! I know, I was definitely looking forward to the garlic sauce and it did NOT disappoint :) I mean, 10 cloves.
This meatloaf sounds amazing! It really looks so good! Thanks for sharing with us!
Thank you so much Danielle! and thanks for stopping to comment! You blog is very cute :)
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?!” :)
Haha, thanks Nicole! I am having so much fun, so all the traveling makes it worth it. The copious amount of chocolate I brought on my 7 hour drive today was helpful too.
I am super impressed you were able to photograph meatloaf and make it look extremely appetizing! Applause to you friend! This looks so moist and delicious. Can’t wait to try it. Hope you’re having a fun girls trip : )
Thanks Natalie!! I was suuuper nervous about these photos, so thank you! And I totally AM having a fun girl’s trip, it’s like having roommates again. I miss late night chat sessions :)
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!
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 :)
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!
Yes, great minds DO think alike! I’m kinda jealous I wish it were on my menu for this week :)
I think I could take a bath in that garlic sauce. And now I totally need a meat grinder so I can have ground pork on hand.
I just really love imagining you in a bath of garlic sauce. Yes, I’m thinking about you naked.
You can’t find ground pork at your store? I wonder if my store is special.
They probably do sell it, but I’m just too lazy and cheap to buy pre-ground pork when I already have perfectly good (but groundless) pork in my freezer. Plus, if I had a meat grinder then I could grind up chicken meat and make these: http://www.grabandgorecipes.com/grandmas-special-meat-balls-with-gravy-tefteli-тефтели/
Yeah, winning people over with meatloaf is no easy task, but yours is definitely an exception. It looks phenomenal and who wouldn’t want to sink their teeth into a piece of this juicy deliciousness? So glad you’re having a great time in Texas!
Thanks so much Kathi! I was definitely sneaking a LOT of bites while taking these photos :) Yum!
What a fun trip…glad you are enjoying yourself. Love the “fancy” name for meatloaf…which looks delicious by the way.
Thanks Laura! Sometimes you just gotta spice up a title that has a loaf in it, you know? :)