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1770 House Meatloaf with Garlic Sauce

1770 House meatloaf with garlic sauce featuring a free-form loaf baked until deeply browned, then sliced to show a dense, herb-rich interior. Served with creamy roasted garlic sauce poured alongside for a rustic 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: 620
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
  • 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

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Preheat and prep the loaf
  1. Preheat the oven to 325°F.
  2. Soak the breadcrumbs in the whole milk for 5 minutes, then squeeze out excess milk so the mixture stays cohesive.
  3. Combine the ground beef (80/20), ground pork, soaked breadcrumbs, eggs, sautéed diced onion, minced garlic, Worcestershire sauce, Dijon mustard, fresh thyme, salt, and pepper, mixing until just combined.
  4. Shape the mixture into a free-form loaf on a parchment-lined baking sheet.
Bake and rest
  1. Bake at 325°F for 60–70 minutes until the internal temperature reaches 160°F.
  2. Rest the meatloaf for 10 minutes before slicing so the juices settle and the loaf holds its shape.
Make roasted garlic sauce
  1. Squeeze the roasted garlic into a saucepan with the chicken broth and heavy cream, then bring it to a simmer and cook for 5 minutes.
  2. Stir in the butter, blend until smooth, and season with salt and pepper to taste.
  3. Serve the sauce poured over the sliced meatloaf.

Notes

For the most deeply caramelized exterior, bake on the middle rack and avoid moving the loaf during the first 40 minutes. Store leftovers covered in the refrigerator for up to 3–4 days; reheat slices in a 325°F oven until warmed through. Freezing is yes—freeze wrapped slices for up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, substitute ground turkey for half of the beef while keeping the rest of the mixture and sauce the same.