Ina is joined by her friend, Chef Kevin Penner, who is teaching her how to make his famous meatloaf from 1770 House. A mix of delicious ground meats, fresh herbs and plenty of seasonings come together for this comforting classic. Ina says it’s the best meatloaf she’s ever had!
#InaGarten #BarefootContessa #FoodNetwork #Meatloaf
Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax
Get the recipe ▶ https://foodtv.com/3P0XMPI
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
1770 House Meatloaf
Recipe courtesy of Ina Garten
Level: Easy
Total: 1 hr 22 min
Prep: 20 min
Cook: 1 hr 2 min
Yield: 6 to 8 servings
Ingredients
1 pound ground veal (preferably naturally-raised)
1 pound ground pork (preferably naturally-raised Berkshire)
1 pound ground beef (preferably naturally-raised)
1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
3 large eggs (preferably organic)
1 1/3 cups finely ground Panko
2/3 cup whole milk (preferably hormone- and antibiotic-free)
2 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Olive oil
2 stalks of celery, finely diced
1 large Spanish onion, finely diced
2 cups chicken or beef stock
8 to 10 cloves roasted garlic
3 tablespoons butter, at room temperature
Directions
Preheat the oven to 350 degrees.
Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko, milk, salt and pepper in a large mixing bowl.
Heat a medium saute pan over medium-high heat and film it with extra-virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients.
Using clean hands, mix the ingredients until well combined and everything is evenly distributed. Place a piece of parchment paper on a sheet pan (it should have sides at least 1 1/2 inches high to prevent grease runoff from the pan). Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf (about 14 1/2 inches long by 5 inches wide by 2 inches high). Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 to 160 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes.
Meanwhile, for the sauce, combine the broth, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
This recipe has been updated and may differ from what was originally published or broadcast.
2011, Kevin Penner, All Rights Reserved
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE: https://www.foodnetwork.com
► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Ina Garten Makes 1770 House Meatloaf | Barefoot Contessa | Food Network
26 Comments
Yup, he's supposed to be the head chef of all these restaurants, but these restaurants you look at the prices and you're like, f**, I better find mcdonald's because i'm still f***** hungry bc they over charge for food and u don't get any food on plate other then a taste
Try adding ricotta cheese to the mix; UNBELIEVABLE!
👍👍👍
That meatloaf looks amazing!!
I’ve replaced all my old recipes calling for ground veal with ground turkey. Still delicious.
Also if you’re looking to lower the fat or use less meat, adding ground uncooked mushrooms increases the moisture in a turkey meatloaf. My kids never noticed them and earthy flavor is nice.
I cook chopped carrots onions and garlic to my meatloaf I also put ot 2
her spices in with condensed tomato soup and Parmesan and Romano cheese in in the mix.
Where’s the KETCHUP I need it🧆🍽️
Veal is disgusting! Poor animals being tortured 😢
I just have a hard time seeing her the same way ever since the child with cancer requested to meet her for the make foundation and she denied him twice. She didn’t care about it until it made news.
I made some meat loaf today but I put celery chopped onions, fresh chopped tomatoes and a can of tomato sauce. No ketchup. Of course I also added Italian bread crumbs and eggs.
Ina you looked like you had so much fun cooking with your friend ❤️ Oh the meatloaf looks delicious 😋
If you haven't made this, you must. It's absolutely incredible and the garlic sauce is the proverbial cherry on top!
Nice chemistry there with those two.
that chicken stock look pre-thicken. The word being stock not broth
Veal? Never. Elk or better yet Moose for the third meat. Buffalo isn't bad either. Now you may have to add some lard or bacon grease (my pick) if the third meat is dry. Next to a slice of the meatloaf goes some roasted potatoes, carrots and onions. Then the whole plate is drizzled with a nice mushroom gravy.
Geoffry is going to get jealous
The best meatloaf !!!
Im making this dish, just as the recipe calls. Why ruin it with unprofessional ‘add ins’. Leave it alone, most of those who comment don’t know what they’re talking about. Just want to be noticed with their two cents.
I don’t eat veal, no baby animals,
How does the sauce thicken? Just broth, butter, and sautéed garlic?
Why would you grind the Panko Breadcrumbs if you’re adding them for their texture? Grinding them makes them just like any other breadcrumbs, right? 🤔
What is the thickening agent in the sauce?
How does the sauce thicken with no thickening agent like flour or cornstarch?
Looks delicious! I must make this
"that's a girl knife" – don't like the gendered stereotypes, yikes.
@1:05 This is so true. I cook in a community food pantry & kitchen, and learning how to properly use salt (and pepper) is the greatest lesson for new cooks to learn. It makes all the difference and it's the most inexpensive to way to make food pop.
Food 😊