1770 House Meatloaf

Preheat the oven to 350 degrees.

Make the garlic sauce. Combine ³⁄₄ cup of olive oil and garlic cloves 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. Save the oil to use as a vinaigrette or seasoning. Combine the chicken stock, room temperature butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat slightly and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in ¹⁄₂ tsp salt and ¹⁄₄ tsp pepper and taste for seasonings.

Heat 2 tbl olive oil in a large saute pan over medium heat. Add the onion and celery andcook for 5 to 7 minutes, stirring occasionally until the onion is translucent but not browned. Set aside to cool.

Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, 2 tbl salt and 1 tbl pepper in a large mixing bowl. Put the panko in a food processor fitted with a steel blade and process until it 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 hte pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 to 160 degrees. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with garlic sauce drizzled over each slice.