1770 House Meatloaf With Garlic Sauce Barefoot Contessa Recipes

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.

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.

Steps:

• Combine the oil and garlic in a small saucepan and bring to a boil.
• Lower the heat and simmer 10-15 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 (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 35-40 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 sauce over a meatloaf (1770s is sautéing 1 large Spanish onion in olive oil with 1-1/2 cup finely diced celery; the meat is 1 lb each of ground beef with ground veal with ground pork; parsley, thyme, chives; 3 beaten eggs with 2/3 cup whole milk and 2-1/2 cups panko).

Steps:

• Preheat oven to 350. Heat oil in lg salt pan over med heat. Add onion & celery & cook 5-7 min stirring occasionally until onion is translucent but not browned. Set aside to cool slightly. Place beef, veal, pork, parsley, thyme, chives, eggs, milk, salt & pepper in lg mixing bowl. Put panko in food processor with steel blade & process until finely ground. Add onion & panko mixtures to meat mixture. Gently toss mixture together with clean hands making sure it's combined but not compacted. Place piece of parchment paper on sheet pan. Pat meat into flat rectangle & press sides in until it forms a cylinder (15x6) down middle of pan. (To insure no air pockets.). Bake 40-50 min till thermometer is 155-160. Remove & allow to rest 10 min. Slice & serve hot with garlic sauce. For Garlic Sauce: combine oil & garlic in sm pan & bring to boil. Lower heat & simmer 10-15 min until lightly browned. Be careful not to burn garlic or it will be bitter. Remove garlic from oil & set aside. (Can save oil for use in a vinaigrette.) Combine chicken stock, butter & cooked garlic in med pan & bring to boil. Lower heat & cook at full boil for 35-40 min until slightly thickened. Mash the garlic with a fork, whisk in 1/2 t salt & 1/4 t pepper & taste for seasoning. Spoon warm sauce over meatloaf.