Barefoot Contessa 1770 Meatloaf

Barefoot Contessa 1770 Meatloaf is made with ground beef, ground veal, ground pork, Spanish onion, celery, and panko bread flakes. This recipe creates a savory, restaurant-style meatloaf served with a rich garlic sauce. It takes about 2 hours and 10 minutes to prepare and serves 6 to 8.

Barefoot Contessa 1770 Meatloaf Ingredients

• 2 tablespoons good olive oil
• 2 cups chopped Spanish onion (1 large)
• 1½ 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
• 2½ cups panko (Japanese bread flakes)
• Garlic Sauce (see recipe below)

For the 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

How To Make Barefoot Contessa 1770 Meatloaf

1. Preheat the Oven: Set your oven to 350 degrees F.
2. Cook Vegetables: Heat olive oil in a sauté pan, cook onion and celery for 5–7 minutes until translucent. Let cool.
3. Mix Meat and Seasonings: In a large bowl, combine beef, veal, pork, herbs, eggs, milk, salt, and pepper.
4. Prepare Panko and Mix: Pulse panko in a food processor until finely ground, then mix it and the cooked vegetables into the meat mixture. Gently combine.
5. Shape and Bake: Place mixture on parchment-lined sheet pan, shape into a cylinder, and bake for 40–50 minutes until internal temp reaches 155–160°F. Let rest for 10 minutes.
6. Make Garlic Sauce: Simmer garlic in olive oil for 10–15 minutes until golden. Remove garlic, boil stock with butter and garlic for 35–40 minutes until thickened. Mash garlic, whisk in salt and pepper.
7. Serve: Slice the meatloaf and spoon warm garlic sauce over the top.

Recipe Tips

• Use All Three Meats: The beef, veal, and pork combo ensures deep flavor and moist texture.
• Do Not Overmix: Gently combine ingredients to avoid a dense meatloaf.
• Shape Carefully: Patting the mixture into a cylinder prevents air pockets.
• Check the Temp: A thermometer ensures the meatloaf is cooked perfectly.
• Save Garlic Oil: The leftover garlic oil is perfect for dressings and sautés.

What To Serve With Meatloaf

This meatloaf pairs well with creamy mashed potatoes, roasted green beans, and a crisp Caesar salad. For drinks, a bold red wine or iced tea makes a great match.

How To Store Meatloaf

Refrigerate: Store slices in an airtight container for up to 4 days. Reheat in the oven or microwave.
Freeze: Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Meatloaf Nutrition Facts

• Calories: 520
• Total Fat: 35g
• Saturated Fat: 12g
• Carbohydrates: 18g
• Sugar: 2g
• Protein: 34g
• Sodium: 980mg

FAQs

Can I use only ground beef?
Yes, but using all three meats gives the best flavor and texture.

What can I use instead of panko?
Regular breadcrumbs or crushed crackers can work, though panko gives a lighter texture.

Is the garlic sauce necessary?
The garlic sauce enhances the meatloaf, but you can substitute with your favorite gravy or skip it entirely.

How do I know the meatloaf is done?
Use a meat thermometer; it should register 155–160°F in the center.

Can I make this ahead?
Yes, you can prepare the loaf up to a day ahead and refrigerate before baking.

Try More Recipes:

• Barefoot Contessa Kitchen Clambake
• Barefoot Contessa Filet Of Beef With Gorgonzola Sauce
• Barefoot Contessa Roasted Vegetable Lasagna