A Meatloaf Recipe for Meatloaf Skeptics
I usually shy away from meatloaf. A. It is called “Meat-loaf”…it just doesn’t sound appetizing. B. The shape…it is meat trying to masquerade as banana bread. C. Meatloaf seems to be one of those dishes that is either REALLY good or REALLY bad.
Despite my misgivings about meatloaf, I decided to try Ina Garten’s “1770 House Meatloaf” recipe that is featured in her cookbook, Barefoot Contessa Foolproof: Recipes You Can Trust. This recipe isn't a Barefoot Contessa original. It actually comes from one of Ina's favorite restaurants, the 1770 House, in East Hampton, New York.
2 tablespoons olive oil
2 cups chopped Spanish onion (I used 1 large white onion)
1 ½ cups diced celery
1 pound ground beef
1 pound ground veal
1 pound ground pork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh chives
3 extra-large eggs, lightly beaten
2/3 cup whole milk
2 tablespoons kosher salt (I used only 1 tablespoon since I had less meat)
1 tablespoon black pepper
2 ½ cups panko
I edited this recipe (as usual). For starters, I only purchased 1 pound of ground beef and 1 pound of ground pork. (The meatloaf was PLENTY big with only 2/3s the meat). I also went without chives (a no-go at the store), substituted regular milk for the whole milk, and halved the amount of salt (only 1 tablespoon). If I had had them in my fridge, I would have mixed in carrots and bell peppers too. (I love veggies).