Ina Garten Meatloaf Recipe
Tender, flavorful, and served with a mouthwatering garlic sauce, this meatloaf combining beef, pork and veal will have you coming back for seconds.
Ingredients
- 2 tablespoons Olive oil
- 1 large (240g) Spanish onion chopped
- 2 small (190 g) Celery stalks diced
- 450 g (1 lb) Ground beef
- 450 g (1 lb) Ground veal
- 450 g (1 lb) Ground pork
- 1 tablespoon Fresh parsley chopped
- 1 tablespoon Fresh thyme leaves chopped
- 1 tablespoon Fresh chives chopped
- 3 large Eggs lightly beaten
- ⅔ cup (160 ml) Full-fat milk
- 2 tablespoons Kosher salt
- 1 tablespoon Ground black pepper
- 2½ cups (120 g) Panko Japanese bread flakes
For the Garlic Sauce
- ¾ cup Olive oil high-quality olive oil
- 10 Garlic cloves peeled
- 2 cups Chicken stock preferably homemade
- 3 tablespoons Unsalted butter at room temperature
- ¼ tsp Salt to taste
- ¼ tsp Ground black pepper to taste
Instructions
For the meatloaf:
- Preheat the oven to 176°C or 350°F
- Heat the olive oil in a large (12-inch) sauté 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 to obtain a finely ground breadcrumb mix.
- Add the onion mixture and the panko to the meat mixture.
- Gently toss the mixture together with your hands, 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 or check the internal heat to be around 155°F to 160°F.
- Remove from the oven and allow to rest for 10 minutes.
- Slice and serve hot with the Garlic Sauce.
For the Garlic Sauce
- Mix together the oil and garlic, then bring it to a boil.
- Reduce the heat and let it simmer for about 10 to 15 minutes until it turns a light brown shade. Once the garlic is done remove from the oil and set aside.
- Combine the chicken stock, butter, and cooked garlic in a medium saucepan. Bring it to a boil and then lower the heat.
- Allow it to cook at a steady boil for approximately 35 to 40 minutes, until it thickens slightly. Use a fork to mash the garlic, then whisk in ½ teaspoon of salt and ¼ teaspoon of pepper.
- Spoon the warm and flavorful sauce over your meatloaf, and get ready to indulge in every tasty bite.
Notes
- Keep an eye on the garlic to avoid it from burning, as that can make it taste bitter. Once done, remove the garlic from the oil and set it aside. (Pro tip: You can save the infused oil for making delicious vinaigrettes later!)
- Don't forget to taste the garlic sauce and adjust the seasonings as needed.