Description
Rich Barefoot Contessa 1770 House Meatloaf delivers classic comfort with modern sophistication. Tender beef blended with herbs and seasoned perfectly promises a memorable meal that connects family around dinner tables with hearty, delicious warmth.
Ingredients
Scale
Meat:
- 450g ground beef
- 450g ground veal
- 450g ground pork
Vegetables and Herbs:
- 2 cups (300g) chopped Spanish onion (1 large)
- 1½ cups (150g) small-diced celery (2 stalks)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh chives
- 10 garlic cloves, peeled
Binding and Seasoning Ingredients:
- 3 extra-large eggs, lightly beaten
- 160 milliliters whole milk
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 150g panko breadcrumbs (Japanese bread flakes)
- 2 tablespoons good olive oil
- 180 milliliters good olive oil
- 475 milliliters chicken stock, preferably homemade
- 3 tablespoons unsalted butter, at room temperature
- Kosher salt and freshly ground black pepper
- Garlic Sauce (see recipe below)
Instructions
- Prepare the oven by heating it to 180°C (350°F), ensuring an even temperature for consistent cooking.
- Sauté the aromatics by warming olive oil in a large pan over medium heat. Gently cook onions and celery for 5-7 minutes until they become translucent and release their delicate flavors. Allow the vegetable mixture to cool slightly.
- Create the meat blend by combining ground beef, veal, and pork in a spacious mixing bowl. Incorporate fresh parsley, thyme, and chives for herbaceous depth.
- Whisk eggs and milk together, then fold into the meat mixture. Season generously with salt and black pepper to enhance the overall flavor profile.
- Transform panko breadcrumbs into fine crumbs using a food processor. Gently fold the processed breadcrumbs and cooled vegetable mixture into the meat blend.
- Delicately mix the ingredients using clean hands, ensuring everything is just combined without overworking the mixture, which could result in a dense texture.
- Prepare a baking tray by lining it with parchment paper. Carefully shape the meat mixture into a compact cylinder, pressing the sides to create a uniform loaf.
- Roast the meatloaf in the preheated oven for 40-50 minutes, or until an internal thermometer registers 70°C (155-160°F), indicating perfect doneness.
- Allow the meatloaf to rest for 10 minutes after removing from the oven, which helps redistribute the internal juices and ensures a moist result.
- Craft the garlic sauce by slowly infusing olive oil with whole garlic cloves. Simmer gently until the garlic turns a light golden brown, being cautious not to burn.
- Develop the sauce by combining chicken stock and butter in a saucepan. Introduce the infused garlic and reduce the mixture for 35-40 minutes until it reaches a slightly thickened consistency.
- Enhance the sauce by mashing the cooked garlic and whisking in salt and black pepper. Taste and adjust seasonings to create a balanced flavor profile.
- Serve the meatloaf by slicing and generously drizzling the warm, aromatic garlic sauce over the top, creating a luxurious dining experience.
Notes
- Resting transforms texture, allowing juices to redistribute evenly through the meatloaf, creating a more succulent slice.
- Monitoring internal temperature guarantees food safety and prevents dry, overcooked meat; 70°C signals perfect doneness.
- Crafting a compact shape eliminates air pockets, ensuring uniform cooking and a professional-looking final presentation.
- Handling ground meat gently maintains tender, light texture, avoiding the dense, rubbery result of excessive mixing.
- Incorporating fresh herbs elevates flavour profiles, delivering vibrant, aromatic notes that dried alternatives cannot match.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 626
- Sugar: 3g
- Sodium: 2,007mg
- Fat: 44g
- Saturated Fat: 16g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 273mg