You guys how come no one told me about Friday Night Lights until recently? Since that point we have been averaging 2-3 episodes per night for a few weeks here. We are deep in the thick of it and it’s just…wrong. There have been times I’ve said no to doing something more social – you know, like talking with legitimate people instead of sitting in front of the TV thinking the coach’s wife is my actual friend. I am obsessed with these characters and right now in my mind, they are real. Especially Tim Riggins.
Anyway, recently M and I found ourselves with an unexpected open Saturday night. With L being gone with Grammie and the bebe heading to bed around 7:00, we had one perfect night set up to entertain friends.
Or sit in front of the TV and chow down on homemade meatloaf.
Any guesses what we went with?
You’ve got it. Football, a fire, a great glass of Pinot Noir, and a famous to die for rustic meatloaf recipe all the way from East Hampton’s 1770 House. The kicker is the homemade garlic sauce that goes on top. A ‘W’ all the way…!
- 2 tablespoons good olive oil
- 2 cups chopped Spanish onion (1 large)
- 1 1/2 cups small-diced celery (2 stalks)
- 1 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh chives
- 3 extra-large eggs, lightly beaten
- 2/3 cup whole milk
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 1/2 cups panko (Japanese bread flakes)
- Garlic Sauce (see recipe below in notes)
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large saute pan 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 degrees F to 160 degrees F.
- Remove from the oven and allow to rest for 10 minutes.
- Slice and serve hot with the Garlic Sauce.
- Garlic Sauce
- 3/4 cup good olive oil
- 10 garlic cloves, peeled
- 2 cups chicken stock, preferably homemade
- 3 tablespoons unsalted butter, at room temperature
- Kosher salt and freshly ground black pepper
- 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. (I save the oil for vinaigrettes.)
- 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.