Best Meatloaf Ever

Last weekend was still a bit cool so I decided to use the oven and cook the Best Meatloaf Ever.

This recipe is from “The Best Thing I Ever Ate”. I was watching the show a few years back and Ina Garten said that the meatloaf at 1770 House Restaurant was the best thing she ever ate. I had been trying meatloaf recipes for longer than I could remember. I love meatloaf but I could never find a recipe that I liked, years of trying and nothing. I don’t care much for meatloaf recipes that have tomato or ketchup and this recipe had none so I thought I would give it a try.

I can’t begin to tell you how good this meatloaf is…It is the Best Meatloaf Ever! Fresh ground veal, pork and beef and fresh herbs are what make it so special. I have thrown away any previous meatloaf recipes and will probably never try another one. This is what I imagined in my dreams to be the best meatloaf I could make.

The recipe calls for a beef sauce which is very tasty. This time however, I made a blue cheese sauce from Ree Drummond’s site. I had seen it on her show and I knew it would be delicious with this meatloaf. Try them both and see which one you like best.

The summer grilling will soon be in full swing and I am glad I was able to fit in one last meatloaf.

Meatloaf-onions-and-celerySaute the onions and celery and let cool.

Meatloaf-IngredientsMeanwhile, but the other ingredients in a large bowl.

Mushroom-Ingredients-with-oWhen the onions and celery are cooled, add them to the bowl.

Meatloaf-loafForm the mixture into a large loaf and cook.

Best-Meatloaf-EverServe with the sauce of your choice. Enjoy.

Best Meatloaf Ever

6-8 Servings

Best Meatloaf Ever


  • 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 tablespoons 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


  1. Preheat the oven to 350 degrees.
  2. Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko, milk, salt and pepper in a large mixing bowl.
  3. 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.
  4. 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 for 1 hour 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.
  5. 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.
  6. For Onion Blue Cheese Sauce from Ree Drummond:
  7. Melt 1/2 stick of butter in a large skillet over medium-high heat, and then saute 1 chopped onion until golden brown, 7 to 8 minutes. Pour in 1 cup heavy cream, a dash of salt and pepper and 3 tablespoons Worcestershire sauce. Let it bubble up, then add 3/4 cup blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.


Recipes adapted from Food Network and Ree Drummond

Recipes cooked and shared by Renee @ Renee's Favorite Dishes


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