Day 7: 1770 House Meatloaf with Garlic Smashed Potatoes and Roasted Dill Carrots

Home run according to the Hubby. If I could bottle the smile on my husband's face tonight, I would. He said this might just be his new favorite meal. While watching the snow fall on Sunday, I was catching up on a little Food Network -- my go-to channel when I get a free hour or so on Sundays. Ina Garten, one of our favorites, was on the show "The Best Meal I Ever Ate." Her meal was a meatloaf from the 1770 House in the Hamptons in NY. I have to admit it made my mouth water just watching the chef prepare it on TV. A trip to Central Market later, and I was whipping it up for myself. This is not the dreaded meatloaf you remember as a kid. This is savory and delicious ... maybe even worthy of serving at a dinner party.

The 1770 House Restaurant and Inn

For those who watched THE BEST THING I EVER ATE (Food Network) with Ina Garten enjoying her favorite meat loaf in the Tavern at The 1770 House, we have the recipe for you!

Meat Loaf Recipe

(serves 6 to 8 people)

1 lb ground beef (preferably naturally raised)
1 lb ground veal (preferably naturally raised)
1 lb ground pork (preferably naturally raised Berkshire)
2 stalks of celery, finely diced
1 large Spanish onion, finely diced
1 T. chopped, fresh Italian parsley
1 T. chopped, fresh thyme leaves
1 T. chopped, fresh chives
3 large eggs (preferably organic)
1 1/3 c. Panko bread crumbs, finely ground in a food processor
2/3 c. whole milk (preferably hormone and antibiotic free)
1 T. kosher salt
1 T. freshly ground black pepper

Pre-heat the oven to 350F
1. Place every item except the onion and celery in a large mixing bowl.
2. Heat a medium sauté pan over medium-high heat and film it with extra virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients.
3. By hand, mix the ingredients until well combined and everything is evenly distributed.
4. Place a piece of parchment paper on a baking pan (it should have sides at least 1.5 inches high to prevent grease runoff from the pan). Free form the meat loaf on the pan into a rectangular cylinder. Pat it and punch it down and reform into a cylinder—this will get rid of air pockets.
5. Place the pan in the pre-heated 350F degree oven and bake 40 to 50 minutes or until a probe thermometer indicates an internal temperature of 155-160 degrees.
6. Remove from the oven and let the loaf rest for 10 minutes. Slice into portions of your preference and serve with potato puree and sautéed spinach.

Sauce
2 c. dark chicken jus or beef broth
8 to 10 cloves of roasted garlic
3 T. butter at room temperature

Combine all of the ingredients and cook over medium high heat until lightly thickened. Spoon the sauce over the meat loaf.

Chef Kevin Penner
East Hampton, NY

Heather note: (I purchased 1/2 lb of each ground meat -- 1 1/2 lbs total. And, I only used two eggs. Also, I made my own bread crumbs by tearing five pieces of whole grain bread and adding those to a blender to chop. It made a ton. At least four servings. I added a photo of what it looked like when I removed it from the oven. I was a little skeptical of the way it said to cook it. No loaf pan?? But, it turned out beautifully. )

Garlic Smashed Potatoes

1/2 lb Yukon Gold potatoes

1/2 cup cream

4 tsp butter

1 tsp sea salt

1/2 fresh ground pepper

2 large roasted cloves of garlic

Directions:

• Scrub and wash potatoes. Cut into 1 to 1-1/2 inch cubes leaving skins on.
• Add to a large pot of cold water. Add 1/2 tsp salt.
• Bring to a boil.
• Reduce heat to simmer and continue to cook another 10 minutes.
• Test potatoes with a fork to see if they are tender.
• Remove from heat and drain.
• Return potatoes to pot. Add butter, cream and remaining salt and pepper.
• Use a garlic press to add to cloves of roasted garlic.
• Use a fork to smash potatoes and mix.

Roasted Garlic:

While cooking the meatloaf, I added a bulb of garlic, top sliced off, drizzled with olive oil and wrapped in heavy-duty aluminum foil to the oven next the meatloaf. I used the roasted garlic in the potatoes and and in the meatloaf sauce.

Roasted Dill Carrots

4 large carrots

Dried dill weed

Olive oil

Salt and pepper to taste

Heat oven to 400 degrees. Wash, Peel and slice carrots. Add to oven safe dish. Drizzle with olive oil and season with dill, salt, and pepper. Roast for 20 minutes or until edges start to brown.