The Martin Cooking

Ina Garten’s 1770 House Meatloaf with Garlic Sauce

• Meatloaf:
• 2 tablespoons good olive oil
• 2 cups chopped Spanish onion (1 large)
• 1 + 1/2 cups green pepper or celery, diced small(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/coarse salt
• 1 tablespoon freshly ground black pepper
• 2 + 1/2 cups panko crumbs
• !Garlic Sauce:
• 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

1. Preheat the oven to 350 degrees F.
2. In a large skillet or saute pan heat olive oil over medium heat, add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent and celery is tender but not browned. Set aside to cool.
3. To a large mixing bowl add the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper.
4. Pulse the panko crumbs in a food processor until finely ground.
5. Add the onion mixture and the panko to the meat. Use a fork or clean hands to gently toss the mixture together until combined but not compacted.
6. Place a piece of parchment paper on a large sheet pan with sides or a roasting pan. Pat the meat into a flat rectangle then press the sides in until it forms a cylinder down the middle of the pan. Bake for 45-55 minutes until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F.
7. Meanwhile make garlic sauce: in a small saucepan combine oil and garlic and bring to a boil, lower heat and simmer for 10 to 15 minutes, until garlic is lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set oil aside. (You can save the oil to make a vinaigrette.)
8. In a medium saucepan combine the chicken stock, butter and cooked garlic. Bring to a boil then lower the heat and simmer 35 to 40 minutes. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper then taste and add additional seasonings if needed.
9. Remove the meatloaf from the oven and allow to rest 5 - 10 minutes. Slice and serve hot with garlic sauce spooned over top.