1770 House Meatloaf
Directions
- 1Combine ground veal, ground pork, and ground beef in a bowl.
- 2Combine ground veal, ground pork, and ground beef in a bowl.
- 3Combine ground veal, ground pork, and ground beef in a bowl.
- 4Chop chives, thyme, and parsley. Add about a tablespoon of each to the bowl.
- 5Chop chives, thyme, and parsley. Add about a tablespoon of each to the bowl.
- 6Chop chives, thyme, and parsley. Add about a tablespoon of each to the bowl.
- 7Add 3 eggs to the bowl.
- 8Add 3 eggs to the bowl.
- 9Add 3 eggs to the bowl.
- 10Add a tablespoon of salt and 1 1/2 teaspoons of pepper to the bowl.
- 11Add a tablespoon of salt and 1 1/2 teaspoons of pepper to the bowl.
- 12Add a tablespoon of salt and 1 1/2 teaspoons of pepper to the bowl.
- 13In a food processor, grind a whole bag of panko breadcrumbs. Add a cup and a third to the meat mixture.
- 14In a food processor, grind a whole bag of panko breadcrumbs. Add a cup and a third to the meat mixture.
- 15In a food processor, grind a whole bag of panko breadcrumbs. Add a cup and a third to the meat mixture.
- 16Add two-thirds of a cup of whole milk to the bowl.
- 17Add two-thirds of a cup of whole milk to the bowl.
- 18Add two-thirds of a cup of whole milk to the bowl.
- 19Add the sauteed onions and celery to the bowl.
- 20Add the sauteed onions and celery to the bowl.
- 21Add the sauteed onions and celery to the bowl.
- 22Mix everything with your hands until well combined. Make sure that there are no pockets of breadcrumbs.
- 23Mix everything with your hands until well combined. Make sure that there are no pockets of breadcrumbs.
- 24Mix everything with your hands until well combined. Make sure that there are no pockets of breadcrumbs.
- 25Place the meatloaf mixture on a sheet tray and shape into a loaf.
- 26Place the meatloaf mixture on a sheet tray and shape into a loaf.
- 27Place the meatloaf mixture on a sheet tray and shape into a loaf.
- 28Bake at 350°F for 40-50 minutes, or until a meat thermometer reads 155-160°F.
- 29Bake at 350°F for 40-50 minutes, or until a meat thermometer reads 155-160°F.
- 30Bake at 350°F for 40-50 minutes, or until a meat thermometer reads 155-160°F.
- 31Make the sauce by simmering 2 cups of chicken (or beef) stock, sauteed garlic, and 3 tablespoons of room temperature butter in a saucepan.
- 32Make the sauce by simmering 2 cups of chicken (or beef) stock, sauteed garlic, and 3 tablespoons of room temperature butter in a saucepan.
- 33Make the sauce by simmering 2 cups of chicken (or beef) stock, sauteed garlic, and 3 tablespoons of room temperature butter in a saucepan.
- 34Once thickened, stir in chives, thyme, and parsley. Serve the meatloaf with the sauce.
- 35Once thickened, stir in chives, thyme, and parsley. Serve the meatloaf with the sauce.
- 36Once thickened, stir in chives, thyme, and parsley. Serve the meatloaf with the sauce.
Ingredients
- 1 pound ground veal
- 1 pound ground veal
- 1 pound ground veal
- 1 pound ground pork
- 1 pound ground pork
- 1 pound ground pork
- 1 pound ground beef
- 1 pound ground beef
- 1 pound ground beef
- 1 tablespoon fresh chives
- 1 tablespoon fresh chives
- 1 tablespoon fresh chives
- 1 tablespoon fresh thyme
- 1 tablespoon fresh thyme
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
- 1 tablespoon fresh parsley
- 1 tablespoon fresh parsley
- 1 tablespoon salt
- 1 tablespoon salt
- 1 tablespoon salt
- 1.5 teaspoons black pepper
- 1.5 teaspoons black pepper
- 1.5 teaspoons black pepper
- 1 bag panko breadcrumbs
- 1 bag panko breadcrumbs
- 1 bag panko breadcrumbs
- 3 eggs
- 3 eggs
- 3 eggs
- 0.66 cup milk
- 0.66 cup milk
- 0.66 cup milk
- 1 cup sauteed onions and celery
- 1 cup sauteed onions and celery
- 1 cup sauteed onions and celery
- 2 cups chicken or beef stock
- 2 cups chicken or beef stock
- 2 cups chicken or beef stock
- 10 cloves garlic
- 10 cloves garlic
- 10 cloves garlic
- 3 tablespoons butter
- 3 tablespoons butter
- 3 tablespoons butter
Equipment
knifefood processorsheet traymeat thermometer