1770 House Meatloaf

If you read this blog with any regularity, you know that I am a big fan of meatloaf.  Sometimes life’s simple pleasures are indeed the best, such is the case with meatloaf.  This wasn’t always my belief, however.  Growing up, I was subjected, as were all kids my age, to the meatloaf topped with tomato paste and baked in the oven for a lengthy, drying period.  I never could abide tomato anything as a youngster, and didn’t eat pizza until I was in college, so this accepted late '60s version I found to be particularly vile.  Once I moved out on my own I realized that there was more, oh, so much more, to meatloaf than ground beef and tomato paste.  Now I’m on a mission to try as many different varieties as possible, to find the very best.  What I have found is that I pretty much like them all.  So, continuing on my quest to cook my way through Ina’s latest cookbook Barefoot Contessa Foolproof, I gave the recipe for “1770 House Meatloaf” a try.  From the East Hampton restaurant of the same name, and the creation of executive chef, Kevin Penner, I think I’ve found yet another favorite.  I served it alongside a steaming pile of “champ” that I learned about recently from Mary on her Home is Where the Boat Is blog (if you don’t read this one, start. NOW!).

1770 House Meatloaf

A recipe by Kevin Penner from Barefoot Contessa Foolproof

Meatloaf:

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 crumbs

Preheat the oven to 350 degrees F.

Heat the olive oil in a large (12-inch) sauté 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 40-50 minutes, until a thermometer inserted in the middle reads 155 to 160 degrees F. Remove the meatloaf from the oven and allow to rest for 10 minutes.  Slice and serve hot with Garlic Sauce.

Garlic Sauce:

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

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 oil aside.

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 ½ teaspoon salt and ¼ teaspoon pepper, and then taste and for seasonings.  Spoon the warm sauce over the meatloaf.

“Champ”

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