1770 House Meatloaf
Somehow, meat loaf sounds like a nice, simple, homey meal after the fancy-fancy of the holiday season. This one’s from Ina Garten’s Barefoot Contessa Foolproof cookbook, a recipe based on a recipe from 1770 House restaurant in East Hampton. The restaurant serves it with a garlic sauce. 2 tablespoons ( 30 mL) good olive oil
2 cups ( 500 mL) chopped Spanish onion ( 1 large)
1 ½ cups ( 375 mL) small- diced celery
1 pound ( 454 g) ground beef
1 pound ( 454 g) ground veal
1 pound ( 454 g) ground pork
1 tablespoon ( 15 mL) chopped fresh flat- leaf parsley
1 tablespoon ( 15 mL) chopped fresh thyme leaves
1 tablespoon ( 15 mL) chopped fresh chives 3 extra- large eggs, lightly beaten
2/ 3 cups ( 160 mL) whole milk
2 tablespoons ( 30 mL) kosher salt
1 tablespoon ( 15 mL) freshly ground black pepper
2 ½ cups ( 625 mL) panko Preheat the oven to 350 F. Heat the olive oil in a large ( 12 inch/ 30 cm) sauté 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 fl at rectangle and then press the sides in until it forms a cylinder down the middle of the pan. Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 to 160 F. Remove from the oven and allow to rest for 10 minutes. Slice and serve.
Makes 6 to 8 servings