1770 House Meatloaf with Roasted Garlic Gravy
Description
The 1770 House is an inn with a restaurant in Easthampton NY that is famous for their meatloaf. This just possibly is the best meatloaf ever! It is served with a roasted garlic gravy that is wonderful on the meatloaf as well as mashed potatoes.
Ingredients
meatloaf:
1 T. olive oil
1 yellow onion, peeled and minced or grated with juices
1 celery stalk, minced
1 lb. ground beef
1 lb. ground pork
1 T. minced fresh parsley
1 T. fresh thyme leaves
1 T. chopped fresh chives
2 large eggs, beaten
1/2 c. milk
1 T. salt
dash nutmeg
2 t. freshly ground black pepper
1 c. bread crumbs
roasted garlic gravy:
1 whole head garlic
2 c. chicken stock
2 T. unsalted butter
Wondra flour (special flour which makes smooth sauces and gravies easily, no lumps)
1 bouillon cube
splash Worcestershire sauce
Directions
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Slice tips off the end of the head of garlic, leaving the cloves all attached. Brush with olive oil; wrap loosely in foil.
Saute onion and celery in olive oil for a few minutes until translucent. Set aside to cool.
Put remaining meatloaf ingredients in a large mixing bowl with the sauteed veggies, breaking apart the meat as it is put in. Gently mix everything together, making sure to get everything thoroughly combined without over-working the meat, which can make it tough.
Turn the meat out onto the lined baking sheet; form it into a long even oval. Flatten the meat out to get rid of any air pockets; bring it back together into a loaf shape. The mixture will feel VERY wet, whick will make it moist and tender.
Bake about 50 minutes or until a thermometer inserted in the center reads 155-160 degrees.
Roast the garlic in the foil alongside the meatloaf for the entire time.
Let meatloaf rest under foil 10 minutes before slicing.
Meanwhile, make the gravy. Melt the butter in a saucepan; add the chicken stock. Squeeze out the garlic from each clove; add to the pan. Mash garlic with the back of a spoon while stirring. Let gravy come to a boil; reduce heat, and let gravy reduce a little. Add the bouillon cube and a splash of Worcestershire sauce for more color and flavor, if desired.
To thicken the gravy, sprinkle in a little Wondra flour while stirring. Strain gravy through a mesh strainer.
Serve on the meatloaf. and any sides that you like, like mashed potatoes, rice or egg noodles.
6-8 servings