Not-Your-Ordinary Meatloaf

What do you think of when you hear the word “meatloaf?” For some, it may be an all-beef meatloaf with a ketchup glaze. Others may think of  a meatloaf with a thick gravy on the side. This recipe is not all beef, does not have a glaze, or gravy. Rather, it’s a combination of beef and pork, and it’s drizzled with a garlic-butter wine sauce. This version is moist, tender, and delicious. I have served this several times to guests only to receive nothing but compliments. I must give credit where credit is due. This recipe would not be possible without the work of Chef Kevin Penner at the 1770 House (ironically he and I also share the same website theme) and Ina Garten. I first saw the original version in Barefoot Contessa Foolproof—one of my favorite cookbooks. This version doesn’t require veal and has been tested with a myriad of gluten-free bread and dairy free milks. It always turns out amazing.

Not-Your-Ordinary Meatloaf
3 slices of torn and crumbled slices of bread (gluten-free, Ezekiel, or an organic bread works well depending on your dietary needs)
2 cups yellow onion (about 1 large), finely diced
1 1/2 cups celery (about 3 stalks), finely diced
2 lbs of ground beef, preferably grass-fed and finished
1 lb of ground pork, preferably pasture raised
1/8 cup of fresh parsley, chopped
1 teaspoon of dried thyme
3 large eggs
2 tablespoons of kosher salt
1 tablespoon of pepper, medium grind
3/4 cup milk (almond, oat, goat, regular, or combo – I’ve used many different kinds and it always turns out amazing)
2 tablespoons of olive oil

Garlic-Butter Wine Sauce
3/4 cup olive oil
10-12 cloves of garlic, peeled
2 cups of chicken bone broth, preferably homemade
1/8 cup of white wine
3 tablespoons unsalted butter
salt
pepper

1) Place torn and crumbled bread on a parchment covered sheet pan in a preheated 350 degree oven for about 10 minutes or until toasted. Keep the oven on for the meatloaf.

2) While bread is toasting chop 1 large onion and 3 stalks of celery to a fine dice. The finer the better.

3) Heat large frying pan for 1 minute, add 2 tablespoons of olive oil in the pan, and saute the onion and celery mixture over medium heat for 5 to 7 minutes, or until the onions are translucent. Set aside to cool.

4) When bread crumbs are toasted crush the crumbs with a rolling pin and set aside or give it a whirl in your food processor.

5) Thoroughly mix beef and pork together in a large bowl using your hands.

6) Add thyme, salt, pepper, and parsley to the meat mixture.

7) Add the cooled onion and celery mixture, crushed bread crumbs, and eggs to the bowl. Mix everything well with your hands.

8) Form mixture into a flat meatloaf and then plump and round the sides and top. Bake in a 350 degree oven Mefor 40 to 50 minutes or until it reaches a temperature of 160.

9) When the meatloaf is in the oven place the garlic cloves into a small saute pot with 3/4 cups of olive oil.

10) Bring to a low boil over medium heat and continue to boil on low until garlic is golden brown. Remove garlic from the oil and save the oil for another purpose (like sauteing chicken or making salad dressing).

11) In another small pot bring 2 cups of chicken broth, butter and garlic to a simmer.

12) Blend into a sauce using a stick blender and add 1/8 cup of white wine (optional). Simmer on low for the remaining time the meatloaf is baking.

13) When meatloaf reaches 160 degrees, remove from the oven and rest for 5 minutes.

14) Slice and serve with Garlic-Butter-Wine Sauce. I usually serve with Cauliflower Mashed Potatoes.

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Not-Your-Ordinary-Meatloaf

January 23, 2021

Servings: 10

Prep: 20 min

Cook: 50 min

Total: 1 hr 10 min

Difficulty: Intermediate

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• 3 slices of torn and crumbled slices of bread (gluten-free, Ezekiel, or an organic bread works well depending on your dietary needs)
• 2 cups yellow onion (about 1 large), finely diced
• 1 1/2 cups celery (about 3 stalks), finely diced
• 2 lbs of ground beef, preferably grass-fed and finished
• 1 lb of ground pork, preferably pasture raised
• 1/8 cup of fresh parsley, chopped
• 1 teaspoon of dried thyme
• 3 large eggs
• 2 tablespoons of kosher salt
• 1 tablespoon of pepper, medium grind
• 3/4 cup milk (almond, oat, goat, regular, or combo - I've used many different kinds and it always turns out amazing)
• 2 tablespoons of olive oil
• -----
• Garlic-Butter Wine Sauce
• 3/4 cup olive oil
• 12 cloves of garlic, peeled
• 2 cups of chicken bone broth, preferably homemade
• 1/8 cup of white wine
• 3 tablespoons butter
• salt
• pepper

Directions

• Step 1 1) Place torn and crumbled bread on a parchment covered sheet pan in a preheated 350 degree oven for about 10 minutes or until toasted. Keep the oven on for the meatloaf.
• Step 2 2) While bread is toasting chop 1 large onion and 3 stalks of celery to a fine dice.
• Step 3 3) Heat large frying pan for 1 minute, add 2 tablespoons of olive oil in the pan, and saute the onion and celery mixture over medium heat for 5 to 7 minutes, or until the onions are translucent. Set aside to cool.
• Step 4 4) When bread crumbs are toasted crush the crumbs with a rolling pin and set aside.
• Step 5 5) Thoroughly mix beef and pork together in a large bowl using your hands.
• Step 6 6) Add thyme, salt, pepper, and parsley to the meat mixture.
• Step 7 7) Add the cooled onion and celery mixture, crushed bread crumbs, and eggs to the bowl. Mix everything well with your hands.
• Step 8 8) Form mixture into a flat meatloaf and then plump and round the sides and top. Bake for 40 to 50 minutes or until it reaches a temperature of 160.
• Step 9 9) When the meatloaf is in the oven place the garlic cloves into a small saute pot with 3/4 cups of olive oil.
• Step 10 10) Bring to a low boil over medium heat and continue to boil on low until garlic is golden brown. Remove garlic from the oil and save the oil for another purpose (like sauteing chicken or making salad dressing).
• Step 11 11) In another small pot bring 2 cups of chicken broth, butter and garlic to a simmer.
• Step 12 12) Blend into a sauce using a stick blender and add 1/8 cup of white wine (optional). Simmer on low for the remaining time the meatloaf is baking.
• Step 13 13) When meatloaf reaches 160 degrees, remove from the oven and rest for 5 minutes.
• Step 14 14) Slice and serve with Garlic-Butter-Wine Sauce. I usually serve with Cauliflower Mashed Potatoes.