Description
Barefoot Contessa’s 1770 house meatloaf combines rich ground beef with classic seasonings for a hearty meal. Home cooks can easily prepare this comforting dish that brings warmth and nostalgia to dinner tables.
Ingredients
Scale
- 450 g ground beef
- 450 g ground veal
- 450 g ground pork
- 3 extra-large eggs, lightly beaten
- 160 ml (5.4 fl oz) whole milk
- 150 g panko breadcrumbs (Japanese bread flakes)
- 2 tbsps good olive oil
- 180 ml (6 fl oz) good olive oil
- 475 ml (16 fl oz) chicken stock, preferably homemade
- 2 cups (300 g) chopped Spanish onion (1 large)
- 1.5 cups (150 g) small-diced celery (2 stalks)
- 10 garlic cloves, peeled
- 1 tbsp chopped fresh flat-leaf parsley
- 1 tbsp chopped fresh thyme leaves
- 1 tbsp chopped fresh chives
- 2 tbsps kosher salt
- 1 tbsp freshly ground black pepper
- 3 tbsps unsalted butter, at room temperature
- Kosher salt and freshly ground black pepper
- Garlic Sauce (see recipe below)
Instructions
- Aromatic Preparation: Warm olive oil in a pan, gently sautéing onions and celery until translucent. Let the vegetable mixture cool slightly.
- Meat Composition: In a large bowl, blend ground beef, veal, and pork. Incorporate fresh parsley, thyme, and chives for herbaceous complexity.
- Liquid Integration: Whisk eggs and milk, folding into the meat mixture. Season generously with salt and black pepper to elevate flavor dimensions.
- Textural Enhancement: Process panko breadcrumbs into fine crumbs. Fold breadcrumbs and cooled vegetables into the meat blend, mixing delicately with clean hands to maintain a tender texture.
- Loaf Formation: Line a baking tray with parchment paper. Shape the meat mixture into a compact cylinder, pressing sides to create a uniform loaf.
- Thermal Transformation: Roast in a preheated oven at 180°C (350°F) for 40-50 minutes until internal temperature reaches 70°C (155-160°F).
- Resting Phase: Allow meatloaf to rest for 10 minutes, enabling juice redistribution and ensuring optimal moisture.
- Garlic Sauce Creation: Infuse olive oil with whole garlic cloves, simmering until lightly golden. Combine chicken stock and butter in a saucepan, introducing infused garlic.
- Sauce Refinement: Reduce sauce for 35-40 minutes until slightly thickened. Mash cooked garlic, whisking in salt and black pepper. Adjust seasonings to balance flavors.
- Culinary Presentation: Slice meatloaf and generously drizzle warm, aromatic garlic sauce over the top, creating a luxurious dining experience.
Notes
- Blend Meats Carefully: Use a delicate touch when mixing ground beef, veal, and pork to prevent a tough, dense meatloaf texture.
- Temperature Matters: Use a meat thermometer to ensure the internal temperature reaches 70°C (155-160°F) for safe and perfectly cooked meatloaf.
- Rest and Redistribute: Let the meatloaf rest for 10 minutes after cooking to help juices redistribute, guaranteeing a moist and tender result.
- Garlic Sauce Technique: Slowly infuse olive oil with garlic and reduce sauce gently to develop rich, complex flavors without burning.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 200mg