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Meatloaf with Garlic Sauce

  • Author: Meagan
  • Total Time: 55 Minutes


Now this is a meatloaf that I’d happily serve for a dinner party!  The salt content is a little high (I actually halved it, as listed below), but the flavor is amazing, and the garlic sauce is a must.  This is a favorite from Ina Garten’s book, ‘Foolproof’ – enjoy!



Meatloaf with Garlic Sauce

2 T. olive oil

1 large onion, minced AND 1 1/2 c. celery, minced (23 stalks)

1 lb. EACH ground beef, ground veal AND ground pork

1 T. EACH chopped fresh parsley, thyme AND chives

3 eggs, lightly beaten

2/3 c. whole milk

1 T. EACH kosher salt AND freshly ground pepper

2 1/2 c. panko crumbs, pulsed in your food processor until finely ground

Preheat the oven to 350 and line a rimmed baking sheet with foil or parchment.  Heat the oil in a large skillet and saute the onion and celery for a few minutes until softened, then set it aside to cool a bit.

In a large bowl, place all 3 meats, all 3 herbs, the eggs, milk, salt and pepper, then add in the cooled onion mix and the panko crumbs.  Give it a good mix with a sturdy wooden spoon, then use your hands to make sure it’s all very well worked together, but not compacted.  Pat the meat into a flat rectangle – about 10 inches by 7 inches and 2 inches high – keep it an even thickness for even cooking – it will cook quicker if it’s not too high!  Bake for about 45 minutes to an hour (make the garlic sauce now!) – but only take it out when a thermometer inserted into the middle reads 155-160 – the temperature will then rise a few degrees as it rests.  Allow it to sit for about 10 minutes, cut it into thick slices and serve it drizzled with the garlic sauce – we enjoyed ours with mashed potatoes and peas.

Garlic Sauce

1/4 c. olive oil AND 10-15 peeled garlic cloves

2 c. good chicken stock

3 T. butter, room temperature


Bring the olive oil and garlic cloves to a boil in a medium pot, then lower the heat and simmer for 10-15 minutes until the garlic is lightly browned – do not burn them!  Remove the garlic, set it aside and save the olive oil for future salad dressings.

To the same (now empty) medium pot, add the garlic, chicken stock and butter and bring it to a boil, then reduce it to a simmer for 30-40 minutes until slightly thickened.  Mash the garlic with a fork, taste for seasonings, whisk in salt and pepper as needed, then spoon the warm sauce over the meatloaf to serve.

  • Category: Ground Beef, Ground Pork


From Meagan's Kitchen

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