Process the easiest 1770 House meat loaf ever with an authentic recipe

This adaptation of Ina Garten’s 1770 house Meat Loaf recipe is comfort food at its best: a familiar dish, simple enough that it can be prepared during the week, but that has been elevated by adding a few key ingredients. The celery and thyme infuse the mix with intense flavor, and the garlic sauce works perfectly. The outcome is a delicious dish with moist texture: not your average meatloaf.

Meat loaf Recipes

Meat Loaf
Meat loaf perfection – a slice of comfort.
Process The Easiest 1770 House Meat Loaf Ever With An Authentic Recipe 1

1770 House meat loaf

The 1770 House in East Hampton, New York, has a recipe for a delicious meat loaf. The recipe was created by Chef Kevin Penner and is adapted from a classic French dish. This recipe is very simple. You should mix the meat loaf ingredients well until everything is well combined. Place the meat loaf on a baking sheet with parchment paper with sides at least one and a half inches high. Make sure the sides are not too thick, so that the sauce doesn't drip over the loaf.
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Course: Main dishes, Party
Cuisine: French, Japanese
Keyword: meat loaf
CookingStyle: Grilling
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 637kcal
Author: James Anderson
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Ingredients

  • 2 tablespoons good olive oil
  • 2 cups Spanish onion 1 large, chopped
  • 1 1/2 cups small diced celery 2 stalks
  • 1 pound ground beef
  • 2 pounds ground veal
  • 1 tablespoon parsley chopped, fresh
  • 1 tablespoon thyme leaves chopped fresh
  • 1 tablespoon chives chopped fresh
  • 3 large eggs lightly beaten
  • 2/3 cup whole milk
  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper freshly
  • 2 1/2 cups panko
  • Garlic Sauce
  • 3/4 cup good olive oil
  • 10 garlic cloves peeled
  • 2 cups chicken stock preferably homemade
  • 3 tablespoons butter or margarine, unsalted , at room temperature
  • Kosher salt and freshly ground black pepper

Instructions

  • Preheat the oven to 350 F.
  • Heat the olive oil in a large (12 inch) sautepan 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 to 160 degrees.
  • Remove from the oven and allow to rest for 10 minutes.

Garlic sauce

  • 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.

Video

Notes

Ina Garten's 1770 House Meatloaf recipe is a classic American recipe. It features roasted garlic in a savory gravy. It has an old-world flavor and is moist. The 1770 House meatloaf is a great choice for your next meatloaf. It is a great dinner for a party or a family dinner. Ina Garten's recipes are easy to follow and make.
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Nutrition

Serving: 1serving | Calories: 637kcal | Carbohydrates: 25g | Protein: 52g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 2842mg | Potassium: 913mg | Fiber: 1g | Sugar: 4g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 5mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Alternative Method: Slow Cooker 1770 House Meat Loaf

1770 House Meat Loaf
Serving up classic comfort with 1770 house meat loaf.

Ingredients:

  • 2 pounds meatloaf mix (ground beef, pork, and veal)
  • 1 cup fresh breadcrumbs
  • 1/2 cup whole milk
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped celery
  • 2 large eggs, beaten
  • 1/4 cup ketchup
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Glaze:

  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1 tablespoon Dijon mustard

Instructions:

  • Prepare the Meat Mixture: In a large mixing bowl, combine the meatloaf mix, fresh breadcrumbs, milk, chopped onion, green bell pepper, celery, beaten eggs, ketchup, fresh parsley, salt, and black pepper. Mix until all ingredients are well combined.
  • Shape the Meat Loaf: Form the meat mixture into a loaf shape that will fit comfortably in your slow cooker. Make sure it’s not too thick, so it cooks evenly.
  • Prepare the Slow Cooker: Grease the inside of your slow cooker with a light coating of oil or non-stick cooking spray. Place the shaped meatloaf into the slow cooker.
  • Prepare the Glaze: In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard until you have a smooth glaze.
  • Glaze the Meat Loaf: Pour the glaze evenly over the top of the meatloaf, allowing some to drizzle down the sides.
  • Slow Cook: Cover the slow cooker with the lid and cook on the low setting for 4-5 hours. The meatloaf should be cooked through and reach an internal temperature of 160°F (71°C).
  • Serve: Once cooked, carefully remove the meatloaf from the slow cooker using two spatulas to keep it intact. Let it rest for a few minutes before slicing.
  • Slice and Enjoy: Slice your slow cooker 1770 House Meat Loaf and serve it with your favorite sides. The result is a tender and flavorful dish that’s been slow-cooked to perfection.

Tips for making 1770 House Meat Loaf

1770 House Meat Loaf
Freshly baked and ready to delight your senses.

Cooking Tips

  • Meat Selection: Use a mixture of ground beef, pork, and veal for the best flavor and texture. This blend provides a perfect balance of tenderness and flavor.
  • Breadcrumbs and Milk: Soak fresh breadcrumbs in whole milk before adding them to the meat mixture. This step ensures a moist and tender meatloaf.
  • Don’t Overmix: When combining the meat mixture, breadcrumbs, and other ingredients, mix only until everything is evenly distributed. Overmixing can make the meatloaf tough.
  • Shape Evenly: Shape your meatloaf into a uniform loaf to ensure even cooking. A flat, oval shape is often best for slow cookers.
  • Slow Cooker Size: Choose a slow cooker that’s the right size for your meatloaf. A cooker that’s too large may not cook the meatloaf evenly.
  • Internal Temperature: Use a meat thermometer to check the internal temperature of the meatloaf. It should reach 160°F (71°C) to be fully cooked.
  • Glazing: The glaze adds fantastic flavor. Don’t skip it! The combination of ketchup, brown sugar, and Dijon mustard creates a sweet and tangy topping.
  • Rest Before Slicing: Allow the meatloaf to rest for a few minutes after cooking. This lets the juices redistribute, resulting in a moister meatloaf.
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Serving Suggestions

1770 House Meat Loaf
Meat loaf makeover: transforming leftovers into delicious sandwiches.
  • Mashed Potatoes: Creamy mashed potatoes are a timeless companion to meatloaf. They’re perfect for soaking up that delicious glaze.
  • Roasted Vegetables: Roasted carrots, green beans, or Brussels sprouts provide a healthy and flavorful side dish.
  • Gravy: Serve with rich, savory gravy for an extra layer of flavor. Pour it over both the meatloaf and the mashed potatoes.
  • Fresh Herbs: Garnish with fresh herbs like parsley or chives to add a burst of color and freshness to your plate.
  • Cranberry Sauce: A dollop of cranberry sauce adds a delightful tangy contrast to the savory meatloaf.
  • Pickles: A side of dill pickles or pickled onions offers a delightful crunch and a hint of acidity.
  • Sandwiches: Transform leftovers into tasty sandwiches. Slice the meatloaf and place it between slices of bread with your favorite condiments.
  • Salad: For a lighter option, serve alongside a crisp garden salad with vinaigrette dressing.

FAQs about 1770 House Meat Loaf

1770 House Meat Loaf.
The art of garnishing – fresh herbs elevate your dish.
  • Can I use all beef for this meatloaf? Yes, you can use all beef, but the combination of beef, pork, and veal offers a richer flavor and better texture.
  • How do I store leftovers? Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.
  • Can I prepare the glaze in advance? Yes, you can prepare the glaze ahead of time and refrigerate it until you’re ready to use it. Just give it a good stir before glazing.
  • What if I don’t have fresh breadcrumbs?You can use store-bought breadcrumbs, but fresh breadcrumbs soaked in milk provide the best texture and moisture.
  • Can I cook this meatloaf in the oven instead?Absolutely! Preheat your oven to 350°F (175°C) and bake the meatloaf for about 1 hour or until the internal temperature reaches 160°F (71°C).

Indulge in the timeless goodness of 1770 House Meat Loaf. Follow our recipe for a mouthwatering classic that’ll become a family favorite. Try it today!

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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