The last of our Grownup Childhood Favorites is an American classic—meatloaf! Forget the dried out meatloaf of your childhood, this recipe is so delicious and savory, you'll be going back for seconds, thirds, and maybe even fourths. The garlic sauce is unbelievably delicious and a perfect upgrade from ketchup. This is easy enough for a weeknight meal, but sophisticated enough to serve on the weekend to company, so invite some grownup friends over and have a party!
1770 House Meatloaf adapted slightly from Ina Garten2 tablespoons olive oil 2 cups chopped onion 2 celery stalks, diced 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 pepper 2 1/2 cups panko (Japanese bread flakes) Directions Preheat oven to 350 degrees. Heat the olive oil in a large pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, or until the onion is translucent but not browned. Set aside to cool slightly. Please the meat, fresh herbs, eggs, milk, salt, and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground. Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted. Place a piece of parchmet paper on a baking sheet. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan. Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 to 160 degrees. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce. Garlic Sauce 3/4 cup olive oil 10 garlic cloves, peeled 2 cups chicken stock 3 tablespoons unsalted butter, at room temperature salt and pepper Directions Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf. Check out our other childhood favorites: Grownup Mac 'n' Cheese Grownup Hawaiian Haystacks Grownup Tomato Soup & Grilled Cheese