Meat loaf with garlic butter sauce

Votes: 2

Time: 1 hour 30 min.
Complexity: easily
Servings: 6 - 8

This meatloaf, made with three types of ground meat and finely chopped vegetables, will grace any holiday table. It can be enjoyed with a vegetable side dish or as an appetizer, sliced, with bread and dipping sauce. Make this meatloaf using the recipe from the 1770 House, one of the oldest hotels in East Hampton, New York. The combination of three types of ground meat makes it incredibly tender and lean, and the garlic gravy adds a unique flavor and mouth-watering aroma.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meatloaf

450 g of ground beef
450 g of ground veal
450 g of minced pork
2 tbsp. l. olive oil
2 cups large chopped onion
1.5 cups celery, finely diced (2 stalks)
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme leaves
1 tbsp. l. chopped chives
3 large eggs, lightly beaten
2/3 cup whole milk
1 tbsp coarse salt
1 tbsp. ground black pepper
2.5 tbsp. Japanese panko breadcrumbs, can be replaced with grated white bread crumb

Garlic sauce

3/4 cup olive oil
10 cloves garlic, peeled
2 cups chicken broth
3 tbsp (45 g) butter at room temperature

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Recipes with similar ingredients: ground beef, minced veal, minced pork, eggs, milk, panko breadcrumbs, celery, onions, garlic

Cooking the dish according to the recipe:

Heat the olive oil in a large sauté pan (30 cm) over medium heat. Add the onion and celery and sauté for 5–7 minutes, until the onion is translucent. Do not brown it. Remove from the heat and let cool slightly.
In a large bowl, combine the ground meat, parsley, thyme, chives, eggs, milk, salt, and pepper. Grind the panko breadcrumbs in a blender or food processor.

Add the onion and panko to the ground beef. Using clean hands, gently mix all ingredients together without compacting the ground beef.

Preheat oven to 170°C. Line a baking sheet with parchment paper.

Form the minced meat into a rectangle and press down on the sides to form a cylinder in the middle of the baking sheet (this will prevent air pockets from forming).
Bake for 40–50 minutes, until an instant-read thermometer reads 155–165°F (68–71°C). Remove from the oven and let rest for 10 minutes. Slice and serve hot with Garlic Butter Sauce.
Garlic sauce

Heat the oil in a small saucepan, add the garlic, and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the garlic is lightly browned. Keep an eye on the garlic, as it won't brown or it will become bitter. Remove the garlic and set the oil aside (I use the remaining oil for vinaigrettes).

Mix chicken broth, butter, and garlic in a medium saucepan and bring to a boil. Reduce heat and simmer for 35–40 minutes, until slightly thickened. Crush the garlic with a fork and whisk in with 0.5 teaspoon salt and 1/4 teaspoon pepper. Taste. Pour the warm sauce over the meatloaf and any side dishes you're serving, such as mashed potatoes.