My favorite meatloaf is full of herbaceous flavors and topped with the most decadent garlic sauce.

I typically try to keep my oven off in the summer. Warm nights are meant for simple + fresh dishes or grilling out. However, ryan + I were recently craving a more hearty meal and after a bit, he suggested meatloaf. I immediately knew just the cookbook to pull off the shelf that would fill our craving but also keep things a bit on the lighter side.

Ina garten’s 1770 house meatloaf  is full of fresh herbs and a blend of ground beef, veal + pork. Additionally, the silky garlic sauce that accompanies the dish is much lighter than the typical red-sauce or katchup recipe-variety. It is insanely simple to make even though the recipe’s cook time is 90 minutes. I have made this recipe in the heart of winter but also in warmer weather and it hits the spot every time. A versatile dish… sign me up!

When I went to the grocery store to pick up my ingredients, ground veal was not available. So, I substituted with ground lamb which I love because it’s lean but also has a subtle gaminess. Mixed together with fresh parsley, thyme + chives, the flavors are light + bright. Another quick note, I always cut this recipe in half and still have plenty for leftovers. This meatloaf comes together in no time and the garlic sauce is so simple to prepare. One additional reason this recipe is a winner because I am a busy mom without a ton of extra time on my hands.

Just before the meatloaf came out of the oven, I whipped up some creamy mashed potatoes. Let me tell you, one bite of those potatoes covered in that silky garlic sauce with a big bite of meatloaf… wow, I was in food-heaven. If you are looking for something a bit more filling than a salad this summer, this meatloaf should be at the top of your list.

Recipe: 1770 House Meatloaf

INGREDIENTS

  • 2T olive oil
  • 2c chopped Spanish onion (1 large)
  • 1 1/2 c small-diced celery (2 stalks)
  • 1lb ground beef
  • 1lb ground veal
  • 1lb ground pork
  • 1T chopped fresh flat-leaf parsley (I used more)
  • 1T chopped fresh thyme leaves (I used more)
  • 1T chopped fresh chives (I used more)
  • 3 extra-large eggs, lightly beaten
  • 2/3 c whole milk
  • 2T kosher salt
  • 1T freshly ground black pepper
  • 2 1/2 c panko (Japanese bread flakes)
  • Garlic Sauce, recipe follows

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F.
  2. Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery + cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
  3. Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt + pepper in a large mixing bowl.
  4. Add onion mixture + panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it’s combined but not compacted.
  5. 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).
  6. 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.

Recipe: Garlic Sauce

INGREDIENTS

INSTRUCTIONS

  1. Combine the oil and garlic in a small saucepan + 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.
  2. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
  3. Combine the chicken stock, butter + cooked garlic in a medium saucepan, bring to a boil.
  4. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened.
  5. Mash the garlic with a fork, whisk in salt + pepper to taste.
  6. Spoon the warm sauce over the meatloaf.
Written by Jaime
South on Broadway is a Denver based food + lifestyle blog for lovers of food, fashion and design. a destination for daily inspiration

Comments are closed.