This is a favorite dish Ina Garten often orders when she dines at the 1770 House in East Hampton, New York. Being that it is one of her favorites I know it would be a favorite of mine too!
The Inn was originally built as the home of William Fithian back in 1663. It was converted to an Inn in 1770 and continues to retain much of its original architecture and colonial charm. Love this – a book-lined lounge with antique fireplace. I can just picture myself curled up with a good book…
There are only six quest rooms and a two-story carriage house with staff that cater to the needs of their visitors. There are two dining rooms to accommodate guests and visitors under the direction of Chef Michael Rozzi featuring contemporary American cooking. If you are ever in the area be sure to check out this historic inn.
The weather in Michigan was unseasonably cool a few weeks ago, there was even a snowy/icy mess on top of a visitor’s car on May 15th, the weekend I made this meatloaf. To make this dish special you must use homemade kitchen stock; see Chicken Stock for Gravy.
Swanson chicken broth on the left; homemade broth from turkey, homemade broth from chicken wings – which would be the most flavorful broth to use? Needless to say I did not plan ahead and used chicken broth from a box! The garlic sauce was still good but not as good as it could have been 🙂
1770 House Meatloaf, Adapted
- 1-2 tbsp. extra virgin olive oil
- 2 cups onions, chopped (I used Vidalia)
- 1-1/2 cups celery, small-diced
- 1 lb. ground beef
- 1 lb. ground veal
- 1 lb. ground pork
- 1 tbsp. fresh parsley, minced
- 1 tbsp. fresh thyme leaves
- 1 tbsp. fresh chives, minced
- 3 eggs, lightly beaten
- 2/3 cup whole milk (you can use a lower fat milk)
- 2 tbsp. kosher salt
- 1 tbsp. freshly ground black pepper (I love my battery-operated black pepper grinder for this much pepper)
- 2-1/2 cups panko
- Garlic sauce – see below
Preheat the oven to 350°F.
Heat the olive oil in a saute pan over medium heat. Add the onion, celery and cook for 5 to 7 minutes, stirring occasionally; do not brown. Set aside to cool slightly.
Place the beef, veal, pork parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. I had my own kitchen herbs that I started back in March using a herb disc. 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. Toss the mixture together, making sure it’s combined.
I like to use my 2 piece broiler pan for meatloaf, lay foil or parchment on top and poke holes in the foil. This way the fat will drip down into the bottom part of the pan (see picture below). Otherwise use a sheet pan with a piece of parchment on top.
Pat the meat into a flat rectangle and press the sides in until it forms a cylinder down the middle of the pan (supposedly will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer registers 155 to 160°F. Remove from the oven and allow to rest for 10 minutes. Serve with the garlic sauce.
I removed the meatloaf sooner and broiled the top on low for 10 minutes as it was not browning enough.
- 3/4 cup olive oil
- 10 garlic cloves, peeled
- 2 cups chicken stock (homemade is definitely recommended)
- 3 tbsp. unsalted butter, room temperature
- kosher salt and pepper to taste
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. Do not burn the garlic or it will be bitter. Remove the garlic from and oil and set aside. Use the garlic oil for vinaigrettes or sauteeing a number of dishes.
Combine the chicken stock, butter and cooked garlic in a 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 salt and pepper to taste. Taste for additional seasonings and serve the garlic sauce with the meatloaf.
Recipe by cookingwithauntjuju.com