Ina Garten’s 1770 House Meatloaf

The secret to Ina Garten’s incredibly moist meatloaf lies in a few key ingredients and techniques:

• Triple Meat Blend: The combination of ground beef, veal, and pork ensures a balance of flavor and fat, contributing significantly to moisture. Pork, in particular, adds crucial fat content.
• Eggs: Eggs act as a binder, holding the meatloaf together without requiring excessive mixing, which can lead to toughness. They also add richness and moisture.
• Milk: Whole milk soaks into the breadcrumbs, keeping the mixture hydrated and tender during baking.
• Panko Breadcrumbs: Unlike denser traditional breadcrumbs, panko absorbs moisture without making the meatloaf heavy or dry, resulting in a lighter, more tender texture.
• Not Overmixing: Overworking the meat develops gluten, making the meatloaf tough. Gentle mixing by hand is crucial.

For Ina Garten’s 1770 House Meatloaf, it is generally recommended to bake it uncovered. Baking uncovered allows for a nice, slightly browned crust to form on the exterior of the meatloaf, which adds to its flavor and texture. The fat content and moisture from the milk and eggs in this specific recipe are usually sufficient to prevent it from drying out.

However, if you observe that the top of your meatloaf is browning too quickly or appears to be getting too dark before the internal temperature reaches the desired 155-160°F (68-71°C), you can lightly tent it with aluminum foil. This will protect the surface from over-browning while allowing the inside to continue cooking through. Once the internal temperature is reached, you can remove the foil for the last few minutes if you wish to further crisp the top.

While the blend of beef, veal, and pork is central to the authentic 1770 House Meatloaf experience, you can certainly make substitutions if veal or pork are unavailable or not preferred. For a richer, all-beef flavor, you can use 1.5 pounds of ground beef and 1.5 pounds of ground pork. If you want to omit veal entirely, you can use 1.5 pounds each of ground beef and ground pork. Alternatively, for a leaner option, you could experiment with ground turkey or chicken, but be aware that this will alter the flavor and potentially require adjustments to maintain moisture, as leaner meats tend to dry out more easily.

Several factors contribute to a meatloaf holding its shape:

• Proper Binders: Eggs and breadcrumbs (especially panko, which absorbs moisture well) are crucial for binding the meat mixture. Ensure you have the correct proportions as listed in the recipe.
• Gentle Mixing: While it seems counterintuitive, overmixing can make the meat tough and more prone to crumbling. Mix just until all ingredients are combined.
• Shaping Technique: Forming the meatloaf into a compact, even cylinder as instructed helps it hold together. Eliminating air pockets is important.
• Resting Period: Allowing the meatloaf to rest for at least 10-15 minutes after baking is vital. This allows the juices to redistribute and the internal structure to set, preventing it from falling apart when sliced.

Ina Garten’s Meatloaf Recipe

For the meatloaf:

• 2 tablespoons olive oil
• 2 cups onion, chopped (1 large)
• 1 & 1/2 cups celery, small-diced (2 stalks)
• 1 pound ground beef
• 1 pound ground veal
• 1 pound ground pork
• 1 tablespoon parsley, fresh, chopped
• 1 tablespoon thyme, fresh, chopped
• 1 tablespoon chives, chopped, or green onions
• 3 large eggs
• 2/3 cup whole milk
• 2 tablespoons kosher salt
• 1 tablespoon black pepper, freshly ground
• 2 & 1/2 cups panko bread crumbs

For the Garlic Sauce:

• 3/4 cup olive oil
• 10 cloves garlic, peeled
• 2 cup chicken stock
• 3 tablespoons butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground

For the meatloaf:

1. Preheat the oven to 350 degrees F (175 C).
2. In your largest saute pan, heat the 2 tablespoons olive oil. When it is hot add the onion and celery. Cook for 5-8 minutes until the onion is soft but not brown. Remove from heat and set aside to cool completely.
3. In a large bowl, add ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper.
4. Blend the panko bread crumbs in a food processor until they are finely ground, then add that to the bowl with the meat. Add the cooled onion and celery mixture.
5. Combine the meat with your hands. This is the best way to mix meatloaf so that it doesn’t get tough. Don’t overdo it – mix just until ingredients are incorporated.
6. Cover a large sheet pan with parchment paper. Use your hands to pat the meat into a flat rectangle. Then push the sides in to make a cylinder about 15 inches by 6 inches (spreading it out first prevents air pockets).
7. Bake at 350 degrees F (175 C) for 40 to 50 minutes, or use a meat thermometer to find out when it has reached 155-160 degrees F (68-71 C).
8. Remove from the oven and let rest for a few minutes before slicing. Serve with garlic sauce.

For the Garlic Sauce:

1. While the meatloaf is cooking, combine the oil and garlic in a small saucepan. Bring the oil to a boil, then lower the heat to low. Simmer for 10-15 minutes, until the garlic is a light golden brown. Don’t burn it! Watch carefully. Strain out the oil and save it for another use (e.g., for oven roasted potatoes).
2. In the same saucepan (with the garlic still in it), add the chicken stock and butter. Bring to a boil. Lower the heat but continue to boil for 35-40 minutes, until it is slightly thicker. Use a fork to smash the garlic in the pan. Add the salt and pepper.
3. Ladle the warm sauce over each serving of hot meatloaf.