Cooking Instructions

• Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
• Place the beef and pork in a large bowl.
• Heat the oil in a medium saute pan over medium heat. Add the celery, garlic and onion and cook until vegetables are soft, 5-7 minutes. Cool slightly, then add to the meat in the bowl.
• Add the parsley, chives, sage and thyme.
• Tear the bread into large chunks and place in the bowl of a food processor. Pulse a few times to form coarse crumbs. Add the bread crumbs to the meat mixture, along with the fresh herbs, eggs, salt and pepper, and ¼ cup of milk.
• Mix until well combined. Let stand for 5-10 minutes. If mixture doesn’t hold together well after 10 minutes, add additional milk, as needed, to reach desired consistency.
• Place the meat mixture onto the parchment lined baking sheet and pat it into a rectangle. Then press in the sides of the meatloaf to form a cylinder down the middle of the pan.
• Bake for about 40 minutes, or until meatloaf is browned and internal temperature reaches 160 degrees. Remove from oven and allow to rest for 10 minutes.
• While meatloaf cooks, make the garlic butter sauce. In a small sauce pan, combine the oil and garlic and bring to a boil.
• Lower the heat and simmer for about 10 minutes, until garlic is lightly browned. Do not let the garlic burn. Remove the garlic from the oil and set aside.
• In a medium saucepan, combine the chicken stock, water, butter and cooked garlic and bring to a boil. Lower the heat and simmer for about 30 minutes, until slightly thickened.
• Mash the garlic with a fork. Just before serving, stir in the parsley, then season with salt and pepper.
• Spoon the warm sauce over the meatloaf to serve.