- 2 tblsp good olive oil
- 2 cups chopped 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 tblsp chopped fresh flat-leaf parsley
- 1 tblsp chopped fresh thyme leaves
- 1 tblsp chopped fresh chives
- 3 extra-large eggs, lightly beaten
- 2/3 cup whole milk
- 2 tblsp kosher salt
- 1 tblsp freshly ground black pepper
- 2 1/2 cups panko
- Garlic Sauce
- 3/4 cup good olive oil
- 10 garlic cloves, peeled
- 2 cups chicken stock
- 3 tblsp unsalted butter, at room temperature
- Salt and freshly ground black pepper
While I would normally pass up a meatloaf recipe, I was told this was delicious. Not to mention that it’s covered in a buttery, garlic sauce. This recipe comes from the latest issue of Food Network magazine and is a recipe served up at a restaurant in the Hamptons. You know it has to be fancy. This meatloaf turned out delicious, moist and full of flavor. It also makes a very large portion so it makes for a good family meal or dinner party dish.
Heat the oven to 350 degrees. Add the oil to a large skillet and turn the heat up to medium-high. Add in the onion and celery and saute for 5 to 7 minutes. Set this aside to cool.
In a large mixing bowl, combine all of the meats along with the parsley, thyme, chives, eggs, milk, salt and pepper. Pulse the panko in a food processor until it is finely ground and then add it into the meat mixture. Now it’s time to get messy. With your hands, toss the meat mixture gently until the ingredients are just slightly combined.
Put a piece of parchment paper onto a baking sheet and then pour the meat mixture onto the pan. Shape the meat into a large cylinder. Bake this for 40-50 minutes, until the center reaches a temperature of 155 degrees. Allow the meatloaf to cool for 10 minutes before slicing and serving.
While the meatloaf cooks you can prepare the garlic sauce. Combine the oil and garlic in a small saucepan and bring to a boil. Reduce the heat to low and then continue to simmer for around 10 minutes. Keep an eye on the garlic so that it doesn’t burn. Remove the garlic from the oil and set aside.
Combine the garlic, chicken stock and butter in a medium saucepan and bring to a boil. Lower the heat and cook for an additional 35-40 minutes. The sauce will thicken as it cooks. Mash the garlic with a fork and then add in salt and pepper to taste. Serve this over the meatloaf.