Go Back

1770 House Meatloaf with Garlic Sauce

1770 House meatloaf with garlic sauce is baked low and slow for a deeply caramelized exterior and a dense, herb-rich slice. It’s served with a creamy roasted garlic sauce made smooth and poured alongside.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 1 cup breadcrumbs
  • 0.5 cup whole milk
  • 2 eggs
  • 1 large onion, diced and sautéed
  • 4 garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp fresh thyme
  • 0.25 salt and pepper to taste
Garlic Sauce
  • 1 whole head garlic (roasted)
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 2 tbsp butter
  • 0.25 salt and pepper

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Bake the meatloaf
  1. Preheat the oven to 325°F.
  2. Soak the breadcrumbs in the whole milk for 5 minutes, then squeeze out excess milk.
  3. Combine ground beef, ground pork, soaked breadcrumbs, eggs, sautéed onion, minced garlic, Worcestershire sauce, Dijon mustard, fresh thyme, salt, and pepper until just combined.
  4. Shape the mixture into a free-form loaf on a parchment-lined baking sheet.
  5. Bake for 60–70 minutes, until the internal temperature reaches 160°F, then let it rest for 10 minutes before slicing.
Make the roasted garlic sauce
  1. Squeeze the roasted garlic into a saucepan, then add chicken broth and heavy cream and simmer for 5 minutes.
  2. Stir in the butter and blend until smooth, then season with salt and pepper.
  3. Pour the garlic sauce over sliced meatloaf and serve immediately.

Notes

Pro tip: squeeze the milk out of the breadcrumbs thoroughly so the loaf stays dense instead of loose. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat slices at 325°F until warmed through. Freezer: freeze cooked meatloaf (without sauce) up to 2 months. For a lighter option, swap half the heavy cream with additional chicken broth for a thinner sauce while keeping the flavor.