Barefoot Contessa Garlic Sauce For Meatloaf

1. 1

   Combine the oil and garlic in a small saucepan and bring to a boil.

2. 2

   Lower the heat and simmer 10-15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter.

3. 3

   Remove the garlic from the oil and set aside (save the oil for vinaigrettes).

4. 4

   Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil Lower the heat and cook at a full boil for 35-40 minutes, until slightly thickened.

5. 5

   Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper and taste for seasonings.

6. 6

   Spoon the sauce over a meatloaf (1770s is sauteing 1 large Spanish onion in olive oil with 1-1/2 cup finely diced celery; the meat is 1 lb each of ground beef with ground veal with ground pork; parsley, thyme, chives; 3 beaten eggs with 2/3 cup whole milk and 2-1/2 cups panko).

* Per serving · 4 servings · Values may vary.

No additional tips available.