Description
Ina Garten’s classic meatloaf recipe combines ground beef, veal, and pork with fresh herbs and aromatic vegetables, bound together with eggs and panko breadcrumbs. This hearty and flavorful meatloaf features a moist texture thanks to the addition of milk and a rich garlic-infused chicken stock sauce, making it a comforting main dish perfect for family dinners or gatherings.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 2 cups onion, chopped (1 large)
- 1 & 1/2 cups celery, small-diced (2 stalks)
- 10 cloves garlic, peeled
Meat Mixture
- 1 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- 1 tablespoon parsley, fresh chopped
- 1 tablespoon thyme, fresh chopped
- 1 tablespoon chives, chopped or green onions
- 3 large eggs
- 2/3 cup whole milk
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 2 & 1/2 cups panko bread crumbs
Sauce and Finishing Ingredients
- 3/4 cup olive oil
- 2 cups chicken stock
- 3 tablespoons butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and diced celery, cooking until the vegetables are soft and translucent, about 5-7 minutes. Remove from heat and set aside.
- Prepare Meat Mixture: In a large bowl, combine the ground beef, ground veal, and ground pork. Add the sautéed onions and celery, fresh parsley, thyme, chives, eggs, whole milk, kosher salt, freshly ground black pepper, and panko breadcrumbs. Mix all ingredients gently but thoroughly until well incorporated.
- Shape Meatloaf: Transfer the meat mixture into a loaf pan or shape it into a loaf on a baking sheet lined with parchment paper. Smooth the top to ensure even cooking.
- Add Garlic Oil: In the same skillet, heat 3/4 cup olive oil over low heat. Add the peeled garlic cloves and cook gently until golden and fragrant but not burnt, about 5 minutes. Remove the garlic cloves and reserve the oil.
- Cook the Meatloaf: Pour the garlic-infused olive oil over the shaped meatloaf. Place the meatloaf in a preheated oven at 350°F (175°C) and bake for 90 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
- Prepare Sauce: While the meatloaf bakes, in a small saucepan, bring 2 cups chicken stock to a simmer. Stir in 3 tablespoons butter, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Let it reduce slightly to concentrate flavors, then keep warm.
- Rest and Serve: Once cooked, remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing. Serve slices topped with the warm buttery chicken stock sauce.
Notes
- Use a meat thermometer to ensure the meatloaf is cooked fully and remains juicy.
- Fresh herbs like parsley, thyme, and chives enhance the flavor profile but can be adjusted based on preference.
- Allow the meatloaf to rest after baking to help retain moisture when sliced.
- The garlic-infused olive oil adds depth to the dish, do not skip this step for best flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
