Best 2 1770 House Meatloaf Recipes

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**Discover the Culinary Nostalgia of 1770 House Meatloaf: A Journey Through Time and Taste**

Embark on a culinary journey to the past with our collection of 1770 House Meatloaf recipes, a timeless dish steeped in history and comfort. These recipes offer a delectable blend of flavors, textures, and aromas that will transport you to a simpler time when home-cooked meals were cherished moments. From the classic 1770 House Meatloaf, a symphony of ground beef, herbs, and spices, to the creative variations like the BBQ Bacon-Wrapped Meatloaf and the Turkey and Spinach Stuffed Meatloaf, our recipes cater to every palate and preference. Indulge in the hearty goodness of these meatloaf masterpieces, lovingly crafted to satisfy your cravings and warm your soul.

Let's cook with our recipes!

1770 HOUSE MEATLOAF



1770 House Meatloaf image

Provided by Ina Garten

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

2 tablespoons good olive oil
2 cups chopped Spanish onion (1 large)
1 1/2 cups small-diced celery (2 stalks)
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 black pepper
2 1/2 cups panko (Japanese bread flakes)
Garlic Sauce, recipe follows
3/4 cup good olive oil
10 garlic cloves, peeled
2 cups chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
  • Place the beef, veal, pork, parsley, thyme, chives, 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 parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
  • 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. (I save the oil for vinaigrettes.)
  • 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.

MEATLOAF - 1770 HOUSE



MEATLOAF - 1770 HOUSE image

Categories     Beef     Bake

Number Of Ingredients 17

1 lb ground beef (preferably naturally raised)
1 lb ground veal (preferably naturally raised)
1 lb ground pork (preferably naturally raised Berkshire)
2 stalks of celery, finely diced
1 large Spanish onion, finely diced
1 T. chopped, fresh Italian parsley
1 T. chopped, fresh thyme leaves
1 T. chopped, fresh chives
3 large eggs (preferably organic)
1 1/3 c. Panko bread crumbs, finely ground in a food processor
2/3 c. whole milk (preferably hormone and antibiotic free)
1 T. kosher salt
1 T. freshly ground black pepper
Sauce
2 c. dark chicken jus or beef broth
8 to 10 cloves of roasted garlic
3 T. butter at room temperature

Steps:

  • Pre-heat the oven to 350F 1. Place every item except the onion and celery in a large mixing bowl. 2. Heat a medium sauté pan over medium-high heat and film it with extra virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients. 3. By hand, mix the ingredients until well combined and everything is evenly distributed. 4. Place a piece of parchment paper on a baking pan (it should have sides at least 1.5 inches high to prevent grease runoff from the pan). Free form the meat loaf on the pan into a rectangular cylinder. Pat it and punch it down and reform into a cylinder-this will get rid of air pockets. 5. Place the pan in the pre-heated 350F degree oven and bake 40 to 50 minutes or until a probe thermometer indicates an internal temperature of 155-160 degrees. 6. Remove from the oven and let the loaf rest for 10 minutes. Slice into portions of your preference and serve with potato puree and sautéed spinach. Sauce: Combine all of the ingredients and cook over medium high heat until lightly thickened. Spoon the sauce over the meat loaf.

Tips:

  • Use fresh, high-quality ingredients: The better the ingredients, the better the meatloaf will be. Choose ground beef that is at least 80% lean, and use fresh vegetables and herbs.
  • Don't overmix the meatloaf: Overmixing will make the meatloaf tough. Mix the ingredients just until they are combined.
  • Shape the meatloaf into a loaf shape: This will help it cook evenly. Place the meatloaf in a baking dish that is just large enough to hold it.
  • Bake the meatloaf at a moderate temperature: This will help prevent it from drying out. Bake the meatloaf at 350 degrees Fahrenheit for about 1 hour, or until a meat thermometer inserted into the center reads 160 degrees Fahrenheit.
  • Let the meatloaf rest before slicing: This will help the juices redistribute throughout the meatloaf, making it more flavorful and moist. Let the meatloaf rest for about 10 minutes before slicing.

Conclusion:

The 1770 House Meatloaf is a classic comfort food dish that is easy to make and always a hit with family and friends. With its simple ingredients and straightforward instructions, this recipe is sure to become a staple in your kitchen. Whether you're serving it for a weeknight dinner or a special occasion, this meatloaf is sure to please everyone at the table. Experiment with different variations of the recipe to find your perfect meatloaf.

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