1770 House 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



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.

1770 HOUSE MEATLOAF



1770 HOUSE MEATLOAF image

Categories     Beef     Pork     Bake     Dinner

Yield 6-8 people

Number Of Ingredients 21

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 tablespoons 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)
Garlic Sauce
3/4 cups good olive oil
10 garlic cloves, peeled
2 cups chicken stock
3 tablespoons unsalted butter, at room temp
kosher salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees Heat the olive oil in a large (12 inch) saute pan over medium heat. Add onion and celery and cook for 5-7 min., 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 panko to the meat mixture. With clean hands gently toss the mixture together, making sure it's a 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 -50 minutes. Remove from the oven and allow to rest for 10 min. Slice and serve hot with the Garlic Sauce. 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 min. until lightly browned. Be careful not 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 bring to a boil Lower the hear and cook at full boil for 35-40 min. until slightly thickened. mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and fast for seasonings. Spoon the warm sauce over the meatloaf

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