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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. The roasted garlic cream sauce is simmered until smooth, then 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: 520
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 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 parchment paper
  • 1 saucepan

Method
 

Make the meatloaf
  1. Preheat the oven to 325°F. Line a sheet pan with parchment paper.
  2. Soak the breadcrumbs in whole milk for 5 minutes, then squeeze out excess milk. Aim for breadcrumbs that are evenly moistened but not wet.
  3. Combine ground beef (80/20), ground pork, soaked breadcrumbs, eggs, sautéed onion, minced garlic, Worcestershire sauce, Dijon mustard, fresh thyme, and salt and pepper. Mix just until everything is incorporated.
  4. Shape the mixture into a free-form loaf on the parchment-lined baking sheet. Press gently so it holds together but still looks rustic.
  5. Bake for 60–70 minutes at 325°F until the internal temperature reaches 160°F. Look for a deeply caramelized exterior as it finishes.
  6. Rest the meatloaf for 10 minutes before slicing. This helps the dense interior set so slices hold their shape.
Make the garlic sauce
  1. Squeeze the roasted garlic into a saucepan and add chicken broth and heavy cream. Bring to a gentle simmer and cook for 5 minutes.
  2. Stir in the butter, then blend until smooth. Watch for the sauce to turn glossy and creamy, then season with salt and pepper.
  3. Pour the roasted garlic cream sauce alongside the sliced meatloaf to serve. Spoon it generously so it pools slightly on the plate.

Notes

Pro tip: Bake until the center hits 160°F for a sliceable, dense texture—don’t underbake. Store leftover meatloaf covered in the refrigerator up to 4 days; reheat slices in a 325°F oven until warmed through. Freezing is yes for cooked meatloaf (freeze up to 2 months); thaw in the fridge before reheating. For a lighter option, use half-and-half instead of heavy cream in the garlic sauce.