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1770 House Meatloaf with Garlic Sauce

1770 House meatloaf with garlic sauce features a rustic free-form loaf baked to a deeply caramelized crust and sliced to reveal a dense, herb-rich interior. A creamy roasted garlic cream sauce is simmered, blended smooth, and poured alongside for a restaurant-style finish.
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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: 650
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
  • 4 clove garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp fresh thyme
  • salt and pepper to taste
Garlic Sauce
  • 1 whole head garlic (roasted)
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 2 tbsp butter
  • salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare the meatloaf
  1. Preheat oven to 325°F. Make sure the rack is positioned so the loaf can bake evenly.
  2. Soak breadcrumbs in whole milk for 5 minutes, then squeeze out excess milk. The crumbs should look evenly hydrated but not wet.
  3. Sauté diced large onion until softened, then set it aside to cool slightly. Aim for a translucent, lightly golden look.
  4. Combine ground beef, ground pork, soaked breadcrumbs, eggs, sautéed onion, minced garlic, Worcestershire sauce, Dijon mustard, fresh thyme, and salt and pepper. Mix just until combined with a dense, cohesive texture.
  5. Shape the mixture into a free-form loaf on a parchment-lined sheet pan. Flatten slightly so the exterior caramelizes deeply as it bakes.
  6. Bake at 325°F for 60–70 minutes until the internal temperature reaches 160°F. Look for a deeply caramelized exterior and juices that run clear when tested.
  7. Rest the meatloaf for 10 minutes before slicing. The loaf should hold its shape and feel set in the center.
Make the garlic sauce
  1. Squeeze roasted whole head garlic into a saucepan with chicken broth and heavy cream. The sauce base should look creamy and fragrant.
  2. Simmer for 5 minutes. Keep it at a gentle bubble so the flavors meld without reducing too aggressively.
  3. Stir in butter, then blend until smooth. The sauce should turn silky with no garlic bits visible.
  4. Season with salt and pepper, then serve the sauce poured over sliced meatloaf. The sauce should flow alongside the slices and lightly coat the surface.

Notes

Pro tip: cool the sautéed onion before mixing so the eggs don’t start cooking early, which helps keep a dense, tender interior. Refrigerate leftovers in an airtight container for up to 4 days; reheat slices in a 325°F oven until warmed through. Freeze the meatloaf (sauce separately) for up to 2 months—thaw in the fridge overnight and reheat gently. For a lighter option, use 90/10 ground beef or swap some pork for extra-lean beef while keeping the breadcrumb-milk soak.