October 19th, 2016

Herb and Garlic Meatloaf with Garlic Butter Sauce

Let’s talk about meatloaf. It’s one of those things that can be really good, or really, really bad. If you’ve ever had some bad meatloaf, you know exactly what I mean. But when it’s done right, meatloaf can be absolutely amazing. And this Herb and Garlic Meatloaf with Garlic Butter Sauce is absolutely amazing!

Herb and Garlic Meatloaf with Garlic Butter Sauce

You’ll notice some of the components of your typical meatloaf in this recipe, like beef, pork, and breadcrumbs. But you’ll also notice that popular meatloaf ingredients, like ketchup, are missing. Instead, this meatloaf is flavored with tons of fresh herbs and garlic, and then it’s topped off with even more garlic, in the form of a garlic butter sauce. 

This is, hands-down, the best meatloaf I have ever made or eaten. And my boys loved it too! In fact, I made it twice in one week, that’s how good it was. Honestly, I would order this meatloaf in a restaurant. Provided it came with a big side of mashed potatoes!

Herb and Garlic Meatloaf with Garlic Butter Sauce

This meatloaf will definitely feed a crowd. Or leave you with some leftovers, which is not a bad thing at all. Everyone happily ate the leftovers at my house!

Now, if you think you’ll miss that tomato-based topping that is so popular on meatloaf, or maybe some good, old-fashioned gravy, don’t worry. The garlic butter sauce is fantastic, and like I said, with a side of mashed potatoes, everything comes together for what I would call some true comfort food.

If there is such a thing as “fancy” meatloaf, this is it right here! I can confidently say I would serve this meatloaf to company, and probably have everyone ask for the recipe. I hope you love it as much as we did!

Yields 10

Herb and Garlic Meatloaf with Garlic Butter Sauce

30 minPrep Time

40 minCook Time

1 hr, 10 Total Time

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Ingredients

    For the meatloaf:
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 tablespoons canola oil
  • 2 stalks celery, diced
  • 1 clove garlic, minced
  • 1 cup diced onion
  • 4 slices bread
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4-1/3 cup milk
  • For the garlic butter sauce:
  • 3/4 cup olive oil
  • 8-10 garlic cloves
  • 2 cups low sodium chicken stock
  • 1/2 cup water
  • 3 tablespoons unsalted butter
  • 1 teaspoon chopped fresh parsley
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
  2. Place the beef and pork in a large bowl.
  3. Heat the oil in a medium saute pan over medium heat. Add the celery, garlic and onion and cook until vegetables are soft, 5-7 minutes. Cool slightly, then add to the meat in the bowl.
  4. Add the parsley, chives, sage and thyme.
  5. Tear the bread into large chunks and place in the bowl of a food processor. Pulse a few times to form coarse crumbs. Add the bread crumbs to the meat mixture, along with the fresh herbs, eggs, salt and pepper, and 1/4 cup of milk.
  6. Mix until well combined. Let stand for 5-10 minutes. If mixture doesn't hold together well after 10 minutes, add additional milk, as needed, to reach desired consistency.
  7. Place the meat mixture onto the parchment lined baking sheet and pat it into a rectangle. Then press in the sides of the meatloaf to form a cylinder down the middle of the pan.
  8. Bake for about 40 minutes, or until meatloaf is browned and internal temperature reaches 160 degrees. Remove from oven and allow to rest for 10 minutes.
  9. While meatloaf cooks, make the garlic butter sauce. In a small sauce pan, combine the oil and garlic and bring to a boil.
  10. Lower the heat and simmer for about 10 minutes, until garlic is lightly browned. Do not let the garlic burn. Remove the garlic from the oil and set aside.
  11. In a medium saucepan, combine the chicken stock, water, butter and cooked garlic and bring to a boil. Lower the heat and simmer for about 30 minutes, until slightly thickened.
  12. Mash the garlic with a fork. Just before serving, stir in the parsley, then season with salt and pepper.
  13. Spoon the warm sauce over the meatloaf to serve.
http://www.letsdishrecipes.com/2016/10/herb-and-garlic-meatloaf-with-garlic-butter-sauce.html

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Ultimate Slow Cooker Beef Brisket

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Pressure Cooker Beef Stroganoff

 

Who Dished It Up First: Adapted from Ina Garten

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Comments

  1. Trying this recipe…. HOW much garlic is supposed to go into the Garlic Butter Sauce…. doesn’t give an amount of cloves… I’m winging it, but would really like to know.

  2. Allison Mottas says:

    Ok, so I will just start off by saying I never, I REPEAT, NEVER, critique recipes. In fact, I have often thought I should comment on a few high contender recipes, but never do. Yes, I am a virgin recipe reviewer. This, people, is by far, THE most EPIC meatloaf recipe I have ever made. I am a foodie, so this is not written without respect for all things epicurean. I don’t want to belabor the point…just do yourself a favor and make it. It’s a showstopper for your family, your most intimate friends for a dinner party or any other peeps you’re trying to impress. Make it NOW!

  3. Amber Robinson says:

    Is the meatloaf supposed to be covered the whole time while cooking, or unconvered?

  4. Can you elaborate on “Place the meat mixture onto the parchment lined baking sheet and pat it into a rectangle. Then press in the sides of the meatloaf to form a cylinder down the middle of the pan.”? I don’t quite understand.

  5. I tried this recipe for the first time today and both my husband and I loved it! I made a couple of changes but only because I didn’t have the exact ingredients. Instead of using the ground pork, I used a nitrate free pork sausage minus the casing; used gluten free Italian bread crumbs instead of the bread; and added a little hot sauce for added flavor, but I’m not sure it was necessary. It was WONDERFUL!

    I have one question. Is the garlic sauce supposed to be so thin? The taste was incredible so it didn’t matter, I was just curious. Also, can I reuse the oil that was used to “fry” the garlic?

    This was the absolute first time I ate meatloaf without ketchup! Thank you for a great recipe!

 

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