Meatloaf peppered with fresh herbs, aromatic vegetables and panko crumbs smothered with garlic sauce. The shining star.
This is Ina Garten’s recreation of one of her favorite meals from 1770 House Restaurant in East Hampton. It’s now one of my family’s favorites too.
The meatloaf on its own is nothing special. The magic happens when you pour on the slow cooked garlic sauce. The meatloaf springs to life. The sauce is a necessary part to making it memorable.
Whole cloves of garlic are simmered with chicken broth and butter, then the soft cloves are pureed back into the sauce. Slow-cooking them for long time like this is similar to what happens when you roast them. Their pungency is tamed and they become sweeter.
The recipe calls for a mix of beef, veal and pork. It would be perfectly fine made just with beef.
This makes a giant 3-pound meatloaf. Lots of leftover sandwiches. While I really love a good meatloaf you know what I love more? The inevitable meatloaf sandwich. You can easily cut the recipe in half but I would keep the sauce amounts the same.
Usually I take many liberties with recipes I adapt to make them my own. This one was different. The only change I made was to substitute green bell peppers for the celery because it’s one of my least favorite vegetables.