Servings: 6 to 8

For the Meatloaf: subheading: For the Meatloaf:
2 tablespoons olive oil 2 tablespoons olive oil
2 cups onion, chopped (1 large) 2 cups onion, chopped (1 large)
1 1/2 cups celery, diced small (2 stalks) 1 ½ cups celery, diced small (2 stalks)
1 lbs ground beef 1 lbs ground beef
1 lbs ground veal 1 lbs ground veal
1 lbs ground pork 1 lbs ground pork
1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
1 tablespoon chives or green onions, chopped 1 tablespoon chives or green onions, chopped
3 large eggs 3 large eggs
2/3 cup whole milk ⅔ cup whole milk
2 tablespoons kosher salt 2 tablespoons kosher salt
1 tablespoon freshly ground black pepper 1 tablespoon freshly ground black pepper
2 1/2 cups panko bread crumbs 2 ½ cups panko bread crumbs
 
For the Garlic Sauce: subheading: For the Garlic Sauce:
3/4 cup olive oil ¾ cup olive oil
10 garlic cloves, peeled 10 garlic cloves, peeled
2 cups chicken stock 2 cups chicken stock
3 tablespoons butter 3 tablespoons butter
1/2 teaspoon kosher salt ½ teaspoon kosher salt
1/4 teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper

For the Meatloaf: subheading: For the Meatloaf:
In your largest sauté pan, heat the 2 tablespoons olive oil. When hot, add onion and celery, cook 5 to 8 minutes until onion is soft but not brown. Remove from heat and set aside.
In a large bowl, add ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper.
Blend the panko crumbs in a food processor until finely ground, add to the meat bowl. Add onion and celery mixture.
Combine the meat with your hands. This is the best way to mix meatloaf so it doesn’t get tough. Don’t overdo it.
Cover a large sheet pan with parchment paper. Use your hands to pat the meat into a flat rectangle. Push the sides in to make a cylinder about 15 inches by 6 inches (spreading it out first prevents air pockets).
Bake at 350 degrees for 40 to 50 minutes, use a meat thermometer to 155 to 160 degrees.
Remove from oven; let rest a few minutes before slicing. Serve with garlic sauce.
For the Garlic Sauce: subheading: For the Garlic Sauce:
While the meatloaf is cooking, combine the oil and garlic in a small saucepan. Bring the oil to a boil, then lower the heat to low. Simmer for 10 to 15 minutes until the garlic is a light golden brown.
Don’t burn it!! Watch carefully. Strain out the oil and save for another use (with roasted potatoes).
In the same saucepan (with the garlic still in it), add the chicken stock and butter. Bring to a boil. Lower the heat but continue to boil for 35 to 40 minutes until it is slightly thicker. Use a fork to smash the garlic in the pan. Add salt and pepper.
Ladle the warm sauce over each serving of hot meatloaf.

You don’t have to use the veal for this recipe to be awesome. Use 1 1/2 lbs each pork and beef.  You don’t have to use the veal for this recipe to be awesome. Use 1 ½ lbs each pork and beef.