Weekly Winner – or in this case, Weekly Dinner!

This has been a very busy, hectic week.  Hubby was traveling all week and I had crazy long work hours.   I really didn’t cook anything during the week but relied on all of my past efforts that were safely tucked away in the freezer for just such a week.

Finally, Friday came along and I had time to cook.  Hubby was flying home and would arrive around dinnertime.  I asked him what sounded good.  His response: “Meat and potatoes”.

As it turned out, this reply coincided nicely with my once-every-three-years hankering for meatloaf.  I found two recipes, one from Martha Stewart and one from Ina Garten.  I texted hubby and simply asked “Martha or Ina?”  His response? “It’s been a long week —Ina!”

So here it, the only thing I made this week.  Luckily, it was amazingly good and worthy of a Weekly Winner post even if it had faced any competition!

The recipe came from Food Network Magazine.  Please do not skimp on the garlic sauce or decide it doesn’t need it.  It is incredible and actually quite mild considering the amount of garlic.  Even though I halved the recipe for the meatloaf I made all of the sauce.  It made an amazing gravy for the mashed potatoes.


1770 House Meatloaf


  • 2 tablespoons good olive oil
  • 2 cups chopped Spanish onion (1 large)
  • 1 1/2 cups small-diced celery (2 stalks)
  • 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
  • 1 tablespoon freshly ground black pepper
  • 2 1/2 cups panko
  • Garlic Sauce (recipe follows)


Preheat the oven to 350 degrees F.

Heat the olive oil in a large (12-inch) saute 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 flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.

Garlic Sauce

3/4 cup good olive oil

10 garlic cloves, peeled

2 cups chicken stock

3 tablespoons unsalted butter, at room temperature

Kosher salt and freshly ground black pepper

Combine the oil and garlic 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.

Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

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