1770 House Meatloaf 

This 1770 House Meatloaf, inspired by Chef Kevin Penner's recipe at the 1770 House in East Hampton, offers a sophisticated twist on the classic comfort food. The combination of ground beef, veal, and pork ensures a moist and flavorful loaf, while the garlic-infused sauce elevates it to a gourmet level. Perfect for a cozy dinner or special occasion.

Ingredients

For the Meatloaf:

• 2 tablespoons good olive oil

• 2 cups chopped Spanish onion (1 large)

• 1½ cups small-diced celery (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 salt

• 1 tablespoon freshly ground black pepper

• 2½ cups panko breadcrumbs (Japanese bread flakes)

For the Garlic Sauce:

• ¾ 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
  
  

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Sauté Vegetables: In a large (12-inch) sauté pan, heat the olive oil over medium heat. Add the chopped onion and diced celery. Cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Remove from heat and set aside to cool slightly.

3. Prepare Meat Mixture: In a large mixing bowl, combine the ground beef, veal, and pork. Add the cooled onion and celery mixture, parsley, thyme, chives, eggs, milk, salt, and pepper.

4. Process Panko: Place the panko breadcrumbs in a food processor fitted with the steel blade. Process until finely ground.

5. Combine Ingredients: Add the finely ground panko to the meat mixture. Using clean hands, gently mix everything together until just combined. Be careful not to overmix.

6. Shape Meatloaf: Transfer the meat mixture onto the prepared baking sheet. Shape it into a flat rectangle, then press the sides in to form a compact cylinder. This helps eliminate air pockets.

7. Bake: Place the baking sheet in the preheated oven and bake for 40 to 50 minutes, or until a thermometer inserted into the center reads 155°F (68°C).

8. Rest: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.

9. Prepare Garlic Sauce: While the meatloaf is baking, prepare the garlic sauce. In a small saucepan, combine the olive oil and garlic cloves. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes, until the garlic is lightly browned. Be careful not to burn the garlic. Remove the garlic from the oil and set aside.

10. Simmer Sauce: In a medium saucepan, combine the chicken stock, butter, and cooked garlic. Bring to a boil, then reduce the heat and simmer for 35 to 40 minutes, until slightly thickened.

11. Mash Garlic: Mash the cooked garlic with a fork. Whisk it into the sauce, adding salt and pepper to taste.

12. Serve: Slice the meatloaf and serve with the warm garlic sauce drizzled over the top.
    
    

Nutritional Information (per serving)

• Calories: Approximately 523 kcal

• Protein: 26g

• Fat: 40g

• Saturated Fat: 12g

• Polyunsaturated Fat: 4g

• Monounsaturated Fat: 21g

• Trans Fat: 1g

• Cholesterol: 142mg

• Sodium: 1,000mg

• Potassium: 528mg

• Carbohydrates: 15g

• Fiber: 2g

• Sugar: 4g

• Vitamin A: 308 IU

• Vitamin C: 5mg

• Calcium: 87mg

• Iron: 3mg