1770 Meatloaf Recipes

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1770 HOUSE MEATLOAF



1770 House Meatloaf image

Provided by Ina Garten

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

2 tablespoons good olive oil
2 cups chopped Spanish 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 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
2 1/2 cups panko (Japanese bread flakes)
Garlic Sauce, recipe follows
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

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
  • Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
  • Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
  • Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
  • Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
  • Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

1770 HOUSE MEATLOAF WITH GARLIC SAUCE



1770 House Meatloaf with Garlic Sauce image

This Ina Garten Meatloaf recipe is the best I've ever had. It's tender, moist, and flavorful. The delectable garlic meatloaf sauce makes it extra fancy and tasty. Pure comfort food.

Provided by Karen

Categories     Main Course

Time 1h40m

Number Of Ingredients 20

2 tablespoons olive oil
2 cups onion (chopped (1 large))
1 & 1/2 cups celery (small-diced (2 stalks))
1 pound ground beef
1 pound ground veal
1 pound ground pork
1 tablespoon parsley (fresh, chopped)
1 tablespoon thyme (fresh, chopped)
1 tablespoon chives (chopped, or green onions)
3 large eggs
2/3 cup whole milk
2 tablespoons kosher salt
1 tablespoon black pepper (freshly ground)
2 & 1/2 cups panko bread crumbs
3/4 cup olive oil
10 cloves garlic (peeled)
2 cup chicken stock
3 tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon black pepper (freshly ground)

Steps:

  • Preheat the oven to 350 degrees.
  • In your largest saute pan, heat the 2 tablespoons olive oil. When it is hot add the onion and celery. Cook for 5-8 minutes until the onion is soft but not brown. Remove from heat and set aside.
  • In a large bowl, add ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper.
  • Blend the panko bread crumbs in a food processor until they are finely ground, then add that to the bowl with the meat. Add the onion and celery mixture.
  • Combine the meat with your hands. This is the best way to mix meatloaf so that it doesn't get tough. Don't overdo it.
  • Cover a large sheet pan with parchment paper. Use your hands to pat the meat into a flat rectangle. Then push the sides in to make a cylinder about 15 inches by 6 inches (spreading it out first prevents air pockets).
  • Bake at 350 for 40 to 50 minutes, or use a meat thermometer to find out when it has reached 155-160 degrees F.
  • Remove from the oven and let rest for a few minutes before slicing. Serve with garlic sauce.
  • While the meatloaf is cooking, combine the oil and garlic in a small saucepan . Bring the oil to a boil, then lower the heat to low. Simmer for 10-15 minutes, until the garlic is a light golden brown. Don't burn it! Watch carefully. Strain out the oil and save it for another use (I used it for oven roasted potatoes).
  • In the same saucepan (with the garlic still in it), add the chicken stock and butter. Bring to a boil. Lower the heat but continue to boil for 35-40 minutes, until it is slightly thicker. Use a fork to smash the garlic in the pan. Add the salt and pepper.
  • Ladle the warm sauce over each serving of hot meatloaf.

Nutrition Facts : ServingSize 1 slice, Calories 523 kcal, Carbohydrate 15 g, Protein 26 g, Fat 40 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 142 mg, Sodium 1547 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 25 g

1770 HOUSE MEATLOAF WITH GARLIC SAUCE (BAREFOOT CONTESSA) RECIPE



1770 House Meatloaf with Garlic Sauce (Barefoot Contessa) Recipe image

Provided by á-178825

Number Of Ingredients 22

2 T EVOO
2 c (1 lg) chopped Spanish onion
1 1/2 c sm diced celery (2 stalks)
1 lb lean ground beef
1 lb ground veal
1 lb ground pork
1 T chopped fresh flat leaf parsley
1 T chopped fresh thyme
1 T chopped fresh chives
3 XL eggs, lightly beaten
2/3 c whole milk
2 T kosher salt
1 T fresh ground black pepper
2 1/2 c panko
Garlic Sauce (recipe follows)
Garlic Sauce
3/4 c EVOO
10 garlic cloves, peeled
1 c chicken stock
3 T unsalted butter at room temperature
Kosher salt
Fresh ground black pepper

Steps:

  • Preheat oven to 350. Heat oil in lg salt pan over med heat. Add onion & celery & cook 5-7 min stirring occasionally until onion is translucent but not browned. Set aside to cool slightly. Place beef, veal, pork, parsley, thyme, chives, eggs, milk, salt & pepper in lg mixing bowl. Put panko in food processor with steel blade & process until finely ground. Add onion & panko mixtures to meat mixture. Gently toss mixture together with clean hands making sure it's combined but not compacted. Place piece of parchment paper on sheet pan. Pat meat into flat rectangle & press sides in until it forms a cylinder (15x6) down middle of pan. (To insure no air pockets.). Bake 40-50 min till thermometer is 155-160. Remove & allow to rest 10 min. Slice & serve hot with garlic sauce. For Garlic Sauce: combine oil & garlic in sm pan & bring to boil. Lower heat & simmer 10-15 min until lightly browned. Be careful not to burn garlic or it will be bitter. Remove garlic from oil & set aside. (Can save oil for use in a vinaigrette.) Combine chicken stock, butter & cooked garlic in med pan & bring to boil. Lower heat & cook at full boil for 35-40 min until slightly thickened. Mash the garlic with a fork, whisk in 1/2 t salt & 1/4 t pepper & taste for seasoning. Spoon warm sauce over meatloaf.

1770 HOUSE MEATLOAF



1770 House Meatloaf image

Provided by Food Network

Time 1h22m

Yield 6 to 8 servings

Number Of Ingredients 17

1 pound ground veal (preferably naturally-raised)
1 pound ground pork (preferably naturally-raised Berkshire)
1 pound ground beef (preferably naturally-raised)
1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
3 large eggs (preferably organic)
1 1/3 cups finely ground Panko
2/3 cup whole milk (preferably hormone- and antibiotic-free)
2 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Olive oil
2 stalks of celery, finely diced
1 large Spanish onion, finely diced
2 cups chicken or beef stock
8 to 10 cloves roasted garlic
3 tablespoons butter, at room temperature

Steps:

  • Preheat the oven to 350 degrees.
  • Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko, milk, salt and pepper in a large mixing bowl.
  • Heat a medium saute pan over medium-high heat and film it with extra-virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients.
  • Using clean hands, mix the ingredients until well combined and everything is evenly distributed. Place a piece of parchment paper on a sheet pan (it should have sides at least 1 1/2 inches high to prevent grease runoff from the pan). Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf (about 14 1/2 inches long by 5 inches wide by 2 inches high). Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 to 160 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes.
  • Meanwhile, for the sauce, combine the broth, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.

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