Barefoot Contessa 1770 House Meatloaf

This delicious Barefoot Contessa 1770 House Meatloaf is rich, hearty, and full of flavour. Made with a mix of beef, veal, and pork, it stays juicy and tender. The creamy garlic sauce takes it to the next level! Perfect for a cosy family dinner, and great with mashed potatoes or roasted veg.

Ingredients Needed

For the Meatloaf:

• 2 tbsp good olive oil
• 2 cups (approx. 300g) chopped Spanish onion (1 large)
• 1½ cups (approx. 150g) small-diced celery (2 stalks)
• 450g ground beef
• 450g ground veal
• 450g ground pork
• 1 tbsp chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh thyme leaves
• 1 tbsp chopped fresh chives
• 3 extra-large eggs, lightly beaten
• 160ml whole milk
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 150g panko breadcrumbs (Japanese bread flakes)
• Garlic Sauce (see recipe below)

For the Garlic Sauce:

• 180ml good olive oil
• 10 garlic cloves, peeled
• 475ml chicken stock, preferably homemade
• 3 tbsp unsalted butter, at room temperature
• Kosher salt and freshly ground black pepper

How To Make 1770 House Meatloaf

1. Preheat the oven: Preheat your oven to 180°C (350°F).
2. Cook the vegetables: Heat the olive oil in a large (30cm) 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.
3. Prepare the meat mixture: In a large mixing bowl, combine the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt, and pepper.
4. Process the breadcrumbs: Place the panko in a food processor fitted with the steel blade and process until finely ground. Add the onion mixture and panko to the meat mixture.
5. Mix the ingredients: With clean hands, gently mix everything together until just combined. Avoid compacting the mixture too much.
6. Shape the meatloaf: Line a baking tray with parchment paper. Shape the meat into a flat rectangle, then press the sides in to form a compact cylinder in the middle of the tray.
7. Bake the meatloaf: Place the tray in the oven and bake for 40 to 50 minutes, or until an internal thermometer reads 70°C (155-160°F).
8. Rest before slicing: Remove from the oven and let the meatloaf rest for 10 minutes before slicing. Serve hot with the Garlic Sauce.
9. Garlic Sauce Instructions:
10. Infuse the oil: In a small saucepan, combine the olive oil and garlic cloves. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes until lightly browned. Be careful not to burn the garlic. Remove the garlic from the oil and set aside. (Save the oil for vinaigrettes.)
11. Simmer the sauce: In a medium saucepan, combine the chicken stock, butter, and cooked garlic. Bring to a boil, then reduce the heat and let it simmer for 35 to 40 minutes until slightly thickened.
12. Mash and season: Mash the garlic with a fork, then whisk in ½ tsp salt and ¼ tsp black pepper. Taste and adjust the seasoning if needed.
13. Serve: Spoon the warm sauce over the sliced meatloaf and enjoy!

Recipe Tips

• Use fresh herbs:Fresh parsley, thyme, and chives add the best flavour. Dried herbs won’t give the same fresh taste.
• Don’t overmix the meat: Gently combine the ingredients. Overmixing makes the meatloaf dense and tough.
• Shape it correctly: Form a compact loaf to prevent air pockets, which can cause uneven cooking.
• Check the temperature: Use a meat thermometer to ensure the centre reaches 70°C (155-160°F) for safe and juicy meatloaf.
• Let it rest: Rest the meatloaf for 10 minutes before slicing to keep it moist and hold its shape.

How To Store & Reheat Leftovers

• Refrigerate: Wrap leftover 1770 house meatloaf tightly in cling film or place it in an airtight container. Store in the fridge for up to 4 days.
• Freeze: Wrap leftover 1770 house meatloaf slices or the whole loaf in cling film and foil. Freeze for up to 3 months. To thaw, place in the fridge overnight before reheating.
• Reheating: Preheat the oven at 350°F, cover leftover 1770 house meatloaf  with foil, and heat for 6 minutes also youcan heat  in a microwave for  30-second until warm or on the stovetop fo 5 minutes.

Nutrition Facts

Serving Size: 1 slice (approximately 310g)

• Calories: 626
• Total Fat: 44g
• Saturated Fat: 16g
• Cholesterol: 273mg
• Sodium: 2,007mg
• Potassium: 1,000mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 46g

Try More Recipes:

• Barefoot Contessa Meatloaf
• Barefoot Contessa Truffle Mac And Cheese
• Barefoot Contessa Grown Up Mac And Cheese
• Barefoot Contessa Overnight Mac And Cheese
• Barefoot Contessa Mac And Cheese