Ina Garten Meatloaf – A Comforting Classic with Garlic Sauce

This 1770 House Meatloaf is a classic, tender, and flavorful dish that’s made even more special with a delectable garlic sauce. Combining a mixture of ground beef, veal, and pork, this meatloaf is incredibly juicy and moist. The fresh herbs, like parsley, thyme, and chives, give it an aromatic touch, while the panko breadcrumbs provide the perfect texture. The garlic sauce adds a savory, rich layer that elevates the dish, making it a family favorite or the perfect comfort meal for any occasion.

Ingredients:

For the Meatloaf:

• 2 tablespoons olive oil
  
  

• 2 cups onion, chopped (1 large)
  
  

• 1 ½ cups celery, small-diced (2 stalks)
  
  

• 1 lb ground beef
  
  

• 1 lb ground veal
  
  

• 1 lb ground pork
  
  

• 1 tablespoon fresh parsley, chopped
  
  

• 1 tablespoon fresh thyme, chopped
  
  

• 1 tablespoon fresh chives, chopped (or green onions)
  
  

• 3 large eggs
  
  

• ⅔ cup whole milk
  
  

• 2 tablespoons kosher salt
  
  

• 1 tablespoon black pepper, freshly ground
  
  

• 2 ½ cups panko bread crumbs
  
  

For the Garlic Sauce:

• ¾ cup olive oil
  
  

• 10 cloves garlic, peeled
  
  

• 2 cups chicken stock
  
  

• 3 tablespoons butter
  
  

• ½ teaspoon kosher salt
  
  

• ¼ teaspoon black pepper, freshly ground
  
  

Directions:

1. Preheat the oven to 350°F (175°C).
   
   

2. In a large sauté pan, heat the olive oil and cook the onion and celery for 5-8 minutes, until the onion is soft but not browned. Remove from heat and set aside.
   
   

3. In a large mixing bowl, combine the ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt, and pepper.
   
   

4. Using a food processor, grind the panko bread crumbs until finely ground, then add them to the meat mixture along with the cooked onion and celery.
   
   

5. Mix the ingredients together by hand, ensuring the mixture is evenly combined. Shape the meat mixture into a rectangular loaf on a baking sheet lined with parchment paper.
   
   

6. Bake for 40-50 minutes or until the meatloaf reaches an internal temperature of 155-160°F (68-71°C).
   
   

7. While the meatloaf is baking, make the garlic sauce. In a saucepan, combine olive oil and garlic and bring it to a boil, then lower the heat and simmer for 10-15 minutes, until the garlic is lightly golden.
   
   

8. Add chicken stock and butter to the pan and bring it to a boil. Reduce the heat and let the sauce simmer for 35-40 minutes, until it thickens slightly. Smash the garlic with a fork in the pan and season with salt and pepper.
   
   

9. When the meatloaf is done, remove it from the oven and let it rest for a few minutes before slicing.
   
   

10. Serve the meatloaf with the garlic sauce poured over the top.
    
    

Nutritional Value (per serving):

• Calories: 523 kcal
  
  

• Carbohydrates: 15g
  
  

• Protein: 26g
  
  

• Fat: 40g
  
  

• Saturated Fat: 12g
  
  

• Polyunsaturated Fat: 4g
  
  

• Monounsaturated Fat: 21g
  
  

• Trans Fat: 1g
  
  

• Cholesterol: 142mg
  
  

• Potassium: 528mg
  
  

• Fiber: 2g
  
  

• Sugar: 4g
  
  

• Vitamin A: 308 IU
  
  

• Vitamin C: 5mg
  
  

• Calcium: 87mg
  
  

• Iron: 3mg