Go Back

1770 House Meatloaf with Garlic Sauce

1770 House meatloaf with garlic sauce features a rustic, free-form loaf with a deeply caramelized exterior and a dense, herb-rich slice. Cook to 160°F, then pour creamy roasted-garlic sauce alongside for a restaurant-style finish.
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: 610
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 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp fresh thyme
  • 0.25 tsp 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 tsp salt and pepper

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Preheat and build the loaf
  1. Preheat the oven to 325°F. Line a sheet pan with parchment so the free-form loaf releases easily.
  2. Soak the breadcrumbs in the whole milk for 5 minutes, then squeeze out excess milk. The mixture should look like damp crumbs.
  3. Combine the ground beef, ground pork, breadcrumbs, eggs, sautéed onion, minced garlic, Worcestershire sauce, Dijon mustard, fresh thyme, and salt and pepper to taste in a large mixing area. Mix until just combined with no dry pockets.
  4. Shape the mixture into a free-form loaf on the parchment-lined baking sheet. Pat the surface smooth for even browning.
Bake and rest
  1. Bake at 325°F for 60–70 minutes, until the internal temperature reaches 160°F. The exterior should be deeply caramelized and set in the center.
  2. Rest the meatloaf for 10 minutes before slicing. It should look juicy but firm, and juices will settle for clean slices.
Make roasted garlic sauce
  1. For the garlic sauce, squeeze the roasted garlic into a saucepan with the chicken broth and heavy cream. Bring it to a simmer for 5 minutes until slightly thickened.
  2. Stir in the butter and continue heating until fully melted and smooth. The sauce should look glossy and cohesive.
  3. Blend the sauce until smooth, then season with salt and pepper. Pour alongside sliced meatloaf for an easy restaurant-style presentation.

Notes

Pro tip: squeeze the milk from the soaked breadcrumbs so the loaf bakes dense instead of soggy, and rest the meatloaf 10 minutes for clean slices. Store leftovers in the refrigerator up to 3–4 days; freeze sliced portions up to 2 months (reheat gently). Dietary swap: for a lower-fat version, use 90/10 ground beef and reduce the cream by about half, then simmer a bit longer to keep the sauce smooth.