Herb meatloaf with garlic butter sauce.
I’ve been a fan of meatloaf since childhood. For years I’ve eaten meatloaf the traditional way and with ketchup on top. Meatloaf can be one of those things that are either good or really really bad.
But I thought surely there’s a way to change it up a bit?
My first change up with adding a latin flavor to it. Well let me let you I LOVE this meatloaf.
Mexican Meatloaf has become a favorite dish in our home and the only way I’ve made since 2015. But if you keep eating it the same way it…get’s boring!
Hence I pondered if there was another way to make meatloaf? Since I love garlic and of course butter I headed in that direction.
It is sooooooo good and certainly not diet fare! Now I get it that it doesn’t look as good as it taste since low lighting prevented a better shot.
I only had enough chives for the meatloaf and if I’l kept a few to top with it would look better.
This recipe makes 6-8 servings which I like since hubs and I will have it for lunch too. But the last time I made it i only used 1 1/4 pound of ground turkey and just used 1/3 amount of ingredients.
If you don’t love garlic this recipe isn’t for you!
Herb Meatloaf with Garlic Butter Sauce
* 2 tablespoons olive oil
* 2 cups onion, chopped (1 large)
* 1 1/2 cups celery, small-diced (2 stalks)
* A pound (1) each of ground beef, veal and pork
* 1 tablespoon fresh parsley and fresh thyme, chives (or green onions) chopped
* 3 large eggs
* 2/3 cup whole milk
* 2 tablespoons kosher salt
* 1 tablespoon freshly ground black pepper
* 2 1/2 cups panko bread crumbs
For the Garlic Sauce:
* 3/4 cup olive oil
* 10 garlic cloves, peeled
* 2 cup chicken stock
* 3 tablespoons butter
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees.
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.
In a large bowl, add ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper. Then 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 onion and celery mixture.
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. Then 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).
Bake at 350 for 40 to 50 minutes, or use a meat thermometer to find out when it has reached 155-160 degrees F.
Next remove from the oven and let rest for a few minutes before slicing. Serve with garlic sauce.
For the Garlic Sauce:
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 (I used it for oven roasted potatoes).
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.
Ladle the warm sauce over each serving of hot meatloaf.
Notes: The last time I made it i used 1 1/2 pd ground turkey only and just reduced the recipe by a third. You can also just use 1 and 1/2 pounds each pork and beef.