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