1770 House Meatloaf
User Reviews
3.4
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Course
Main Course
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Cuisine
American
1770 House Meatloaf
Description
This meatloaf recipe blends ground beef and pork with minced onion, celery, fresh parsley, thyme, and chives, beaten eggs, milk, salt, pepper, and breadcrumbs. The onion and celery are softened by sautéing before mixing in, which mellows their flavor and adds moisture. The mixture is combined carefully by hand to avoid overworking the meat, which ensures a tender result.
The loaf is shaped into a wide, flat oval on parchment paper to promote even baking and eliminate air pockets. A head of garlic roasted in foil provides the base for a flavorful gravy made with chicken stock, butter, and flour for thickening, along with optional Worcestershire sauce and bouillon for added umami.
Baking at 350°F until cooked through yields a juicy, well-seasoned meatloaf with a golden crust. The roasted garlic gravy adds a mellow, rich complement that enhances the meaty flavors. This recipe suits a comforting main dish paired with classic sides like mashed potatoes or vegetables.
Ingredients
meatloaf
- 1 Tbsp olive oil
- 1 yellow onion peeled and minced
- 1 celery minced, stalk
- 1 lb ground beef
- 1 lb ground pork
- 1 parsley heaping tablespoon, minced, fresh
- 1 thyme heaping tablespoon, fresh leaves
- 1 chives heaping tablespoon, chopped, fresh
- 2 egg beaten, large
- 1/2 cup milk
- 1 Tbsp salt feel free to cut this amount down a bit if you like
- 2 tsp black pepper fresh cracked
- 1 cup bread crumbs
roasted garlic gravy
- 1 garlic head
- 2 cups chicken stock
- 2 Tbsp butter unsalted
- wondra flour brand name
- bouillon cube optional; splash of Worcestershire sauce
- Worcestershire sauce optional; splash of Worcestershire sauce
Instructions
- Heat oven to 350F
- Slice the tips off the end off the head of garlic, leaving the cloves all attached. Brush with olive oil and wrap loosely in foil.
- Saute the onion and celery in the olive oil for a few minutes until translucent. Set aside to cool.
- Put the rest of the meatloaf ingredients in a large mixing bowl, along with the sauteed veggies, breaking apart the meat as you put it in. Use your fingers to gently mix everything together, Make sure to get everything thoroughly combined without over-working the meat, which can make it tough.
- Turn the meat out onto a parchment paper lined baking sheet and form it into a long even oval. Ina says to flatten the meat out first to get rid of any air pockets, and then bring it back together into a loaf shape. I like my meatloaves fairly wide and flat so the meat cooks evenly. Be aware that the mixture will feel VERY wet at this point. That's good, it will give you a moist tender result.
- Bake for about 50 minutes or until a thermometer inserted in the center reads 155-160F. Roast the garlic packet alongside the meatloaf for the entire time.
- Let the meatloaf rest under foil for 10 minutes before slicing. Meanwhile, make the gravy by melting the butter in a saucepan and adding the chicken stock. Squeeze out the garlic from each clove, and add to the pan. Mash the garlic with the back of your spoon as you stir. Let the gravy come up to a boil, reduce the heat, and let reduce a bit. I like to add the bouillon cube and a splash of Worcestershire sauce for more color and flavor, but that's optional.
- To thicken the gravy just a bit, sprinkle on a little Wondra flour while stirring. Strain the gravy through a mesh strainer and serve with the meatloaf.
Notes
- This meatloaf mixture will feel very wet before baking, which is normal and leads to a moist finished product.
- Shaping the loaf flat and wide helps it cook evenly and prevents dryness.
- Roasting the garlic whole softens it for a sweeter, milder gravy flavor.
- The gravy can be thickened with Wondra flour and adjusted using bouillon or Worcestershire sauce to taste.
- This recipe is adapted from foodnetwork.com.
User Reviews
Overall Rating
3.4
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