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1
Preheat oven to 350 degrees
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2
Heat the olive oil in a large (12 inch) saute pan over medium heat.
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3
Add onion and celery and cook for 5-7 min., stirring occasionally , until the onion is translucent but not browned. Set aside to cool slightly.
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4
Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt, and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
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5
Add the onion mixture and panko to the meat mixture. With clean hands gently toss the mixture together, making sure it's a combined
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6
but not compacted.
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7
Place a piece of parchment paper on a sheet pan. pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 -50 minutes. Remove from the oven and allow to rest for 10 min. Slice and serve hot with the Garlic Sauce.
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8
Garlic Sauce
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9
Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 min. until lightly browned. Be careful not burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes)
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10
Combine the chicken stock, butter, and cooked garlic in a medium saucepan bring to a boil Lower the hear and cook at full boil for 35-40 min. until slightly thickened. mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and fast for seasonings. Spoon the warm sauce over the meatloaf
