Meatloaf (Beef, Veal, Pork with Garlic Sauce)

Somehow, meatloaf sounds like a nice, simple, homey meal after the fancy-fancy of the holiday season. But this version - in my opinion - is not your everyday hamburger variety. It's tender, moist, and flavourful. But, the best part is the sauce, It is loaded with my all-time favourite ingredient - garlic, a whopping 10 cloves of the scrumptious stuff! The delectable sauce makes it extra fancy and takes this humble lump of meat up several notches. Pure comfort food.

Meatloaf:
2 Tbsp. extra-virgin olive oil
2 cups onion, chopped (~ 1 large)
1½ cups celery, small-diced (2 stalks)
1 lb ground beef
1 lb ground veal
1 lb ground pork
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. chives or green onions, chopped
3 large eggs
⅔ cup whole milk
2 Tbsp. sea salt
1 Tbsp. black pepper, freshly ground
2½ cups panko breadcrumbs

Garlic Sauce:
¾ cup extra-virgin olive oil
10 cloves garlic, peeled
2 cups chicken stock
3 Tbsp. butter
½ tsp. sea salt
¼ tsp. black pepper, freshly ground

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

In your largest sauté pan, heat the 2 Tbsp. 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 the heat and set aside.

In a large bowl, add ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper.

Blend the panko breadcrumbs 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 overwork it.

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 15x6" (spreading it out first prevents air pockets).

Bake for 40-50 minutes, or use a meat thermometer to find out when it has reached 155-160°F. Remove from the oven and let rest for a few minutes before slicing.

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.

Makes 6-8 servings.

Cook's Notes:  You do not have to use veal for this recipe to be awesome. Instead use 1½ lbs each pork and beef.