This not your Mom’s meatloaf. I first saw this recipe, or the original recipe shall we say several year ago on Ina Garten’s show. It was taken from a restaurant called 1770 House Restaurant in East Hampton. I loved this recipe except for the fact that it had Veal in it as I don’t eat that anymore. Having said that with a few adjustments and a bit of tweaking, I am sharing my version with you. the result is very close with a light and fluffy result.
Ingredients for Kimbo’s Fluffy Meatloaf
Ingredients
- 2 lbs (1K) Lean ground beef.
- 2 lbs (1K) Lean ground pork.
- 3 stalks celery.
- 2 onions, large.
- 1.5 tbsp fresh chopped chive, thyme and parsley. Times 2 for the sauce.
- 4 large eggs gently whisked.
- 1.5 cups Panko (355 ml) I prefer not to grind them but the original recipe calls for it.
- 1 cup (236 ml) 1 percent milk.
- 1.5 tbsp (22 ml) salt and 2 (30 ml) tbsp fresh cracked pepper.
- Avocado oil
- 2 cups (473 ml) lows sodium chicken stock.
- 10 cloves of fresh garlic semi crushed.
- 3 tbsp (45 ml) butter.
- disposable tins ( you pick the sizes depending on how much you want to freeze.)
Directions for Kimbo’s Fluffy meatloaf.
Directions
- Heat oven to 350 F. (175C.)
- Gently pull both the pork and the beef apart into small pieces.
- Mix all dry ingredients into meat. (gently, see video)
- Add milk and eggs and mix well.
- Place mixture into tins being careful not to have any air pockets.
- Set aside the ones you want and freeze.
- Take the remainder tin/s and place on the cookie sheet with tinfoil then sprayed with vegetable oil or wipe with paper towel on the foil to prevent sticking. Place in middle rack for 40 minutes.
- While the loaf is in the oven, heat small pot with Avocado oil. Once it has reached just below it’s smoke point add the garlic cloves (semi crushed).
- Reduce heat by at least half and brown. (Do not let it burn!)
- Drain from oil.
- Heat the chicken broth and add browned garlic. Add butter.
- Reduce to half the volume and add the same herbs that you used for the mixture. Let simmer for another 10 minutes.
- Now remove tin covering the loaf and let bake another 20 minutes or until it has reached an internal temp of 155 F. (70 C.) Remove and let rest 10 minutes.
- Slice and serve! ( I usually prepare new potatoes to go with it as seen in the video.)
I hope you enjoy this dish and if you have any questions please leave a comment below. If you are interested in seeing the process, watch the video above.
