Ingredients

The following ingredients have 10 Servings
  • 3/4 cup olive oil
  • 8-10 garlic cloves
  • 2 cups low sodium chicken stock
  • 1/2 cup water
  • 3 tablespoons unsalted butter
  • 1 teaspoon chopped fresh parsley
  • Salt and pepper, to taste
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 tablespoons canola oil
  • 2 stalks celery, diced
  • 1 clove garlic, minced
  • 1 cup diced onion
  • 4 slices bread
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4-1/3 cup milk

Instruction

  • Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
  • Place the beef and pork in a large bowl.
  • Heat the oil in a medium saute pan over medium heat. Add the celery, garlic and onion and cook until vegetables are soft, 5-7 minutes. Cool slightly, then add to the meat in the bowl.
  • Add the parsley, chives, sage and thyme.
  • Tear the bread into large chunks and place in the bowl of a food processor. Pulse a few times to form coarse crumbs. Add the bread crumbs to the meat mixture, along with the fresh herbs, eggs, salt and pepper, and 1/4 cup of milk.
  • Mix until well combined. Let stand for 5-10 minutes. If mixture doesn't hold together well after 10 minutes, add additional milk, as needed, to reach desired consistency.
  • Place the meat mixture onto the parchment lined baking sheet and pat it into a rectangle. Then press in the sides of the meatloaf to form a cylinder down the middle of the pan.
  • Bake for about 40 minutes, or until meatloaf is browned and internal temperature reaches 160 degrees. Remove from oven and allow to rest for 10 minutes.
  • While meatloaf cooks, make the garlic butter sauce. In a small sauce pan, combine the oil and garlic and bring to a boil.
  • Lower the heat and simmer for about 10 minutes, until garlic is lightly browned. Do not let the garlic burn. Remove the garlic from the oil and set aside.
  • In a medium saucepan, combine the chicken stock, water, butter and cooked garlic and bring to a boil. Lower the heat and simmer for about 30 minutes, until slightly thickened.
  • Mash the garlic with a fork. Just before serving, stir in the parsley, then season with salt and pepper.
  • Spoon the warm sauce over the meatloaf to serve.