1770 House Meatloaf

Name: 1770 House Meatloaf
Prep time: 1 h 22 min
Cook time: 1 h 22 min
Total time: 1 h 22 min
Yield: 8
Cuisine: Global
Ingredients: 480 milliliters chicken or beef stock; 1 Tbsp freshly ground black pepper; 3 Tbsps butter, at room temperature; 2 stalks celery, finely diced; 3 larges eggs (preferably organic); 1 Tbsp chopped, fresh chives, plus 1 teaspoon for the sauce; 1 Tbsp chopped, fresh thyme leaves, plus 1 teaspoon for the sauce; 454 grams ground beef (preferably naturally-raised); 454 grams ground pork (preferably naturally-raised Berkshire); 454 grams ground veal (preferably naturally-raised); 454 grams ground veal (preferably naturally-raised); 2 Tbsps kosher salt; 8 servings Olive oil; 1 large Spanish onion, finely diced; 80 grams finely ground Panko; 1 Tbsp chopped, fresh Italian parsley, plus 1 teaspoon for the sauce; 8 cloves roasted garlic; 163 milliliters whole milk (preferably hormone- and antibiotic-free)

1770 House Meatloaf is a דל פחמימות, main course. One serving contains 639 calories, 36g of protein, and 49g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up ground veal, ground pork, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 22 minutes. 1770 House Meatloaf, Ina Garten’s 1770 House Meatloaf with Garlic Sauce, and Ina Garten’s 1770 House Meatloaf with Garlic Sauce are very similar to this recipe.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees.

Equipment you will use

Oven

Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko, milk, salt and pepper in a large mixing bowl.

Ingredients you will need

Salt And Pepper

Parsley

Chives

Panko

Thyme

Beef

Egg

Milk

Pork

Veal

Equipment you will use

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.

Ingredients you will need

Extra Virgin Olive Oil

Celery

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Celery

Onion

Equipment you will use

Mixing Bowl

Frying Pan

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).

Equipment you will use

Baking Paper

Frying 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).

Ingredients you will need

Punch

Meat

Equipment you will use

Frying Pan

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.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove the meatloaf from the oven and let it rest for 10 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Roasted Garlic

Butter

Broth

Sauce

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.

Ingredients you will need

Hot Sauce

Parsley

Chives

Thyme

Equipment

Ingredients

Servings:

480milliliters

chicken or beef stock 1Tbsp

freshly ground black pepper 3Tbsps

butter, at room temperature 2stalks

celery, finely diced 3larges

eggs (preferably organic)1Tbsp

chopped, fresh chives, plus 1 teaspoon for the sauce 1Tbsp

chopped, fresh thyme leaves, plus 1 teaspoon for the sauce 454grams

ground beef (preferably naturally-raised)454grams

ground pork (preferably naturally-raised Berkshire)454grams

ground veal (preferably naturally-raised)454grams

ground veal (preferably naturally-raised)2Tbsps

kosher salt 8servings

Olive oil 1large

Spanish onion, finely diced 80grams

finely ground Panko 1Tbsp

chopped, fresh Italian parsley, plus 1 teaspoon for the sauce 8cloves

roasted garlic 163milliliters

whole milk (preferably hormone- and antibiotic-free)

Recommended wine: Cabernet Sauvignon, Zinfandel

Cabernet Sauvignon and Zinfandel are my top picks for Meatloaf. Meatloaf will work with many red wines. We recommend something bold and fruity, like a Cabernet Sauvignon or Zinfandel. You could try Blanc de Bleu Cuvee Mousseux. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 16 dollars per bottle.

Blanc de Bleu Cuvee Mousseux

Blanc de Bleu is a premium California Chardonnay wine with an added hint of blueberries and is a delicate sparkling wine reserved for memorable celebrations. It offers seductive flavors and fresh aromatic effervescence - vividly pasteled with blueberries. All of this is contained in an impressively sexy bottle with tasteful flair.The fruit for Blanc de Bleu is grown in the quiet vineyards of Northern California, known for their cool and clear breezes - ideal conditions for the exclusive grapes and soils that accentuate the profoundly flavorful characteristics. This sparkling wine pairs well with appetizers, sushi and very light meals.